Vegetable Soup. A bowl of warmth for the winter table.

Ingredients

• 2 tablespoons (30 ml) vegetable oil
• 2 cups (480 ml) diced carrots
• 2 cups (480 ml) diced onions
• 1/2 cup (120 ml) diced red bell pepper
• 1/2 teaspoons (2.5 ml) dried oregano
• 1/2 cup (120 ml) pearl barley
• 1 quart (950 ml) vegetable or chicken broth
• 1 1/2 cups (360 ml) prepared marinara sauce
• 2 cups (480 ml) quartered mushrooms
• 2 cups (480 ml) diced zucchini
• Salt and pepper

Method

1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, oregano, and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 15 minutes, taking care that the barley does not burn.
2. Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.
3. Cook until the barley is al dente, 10 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (the amount of seasoning needed will vary depending on the vegetable broth and marinara used).
4. Cover and continue to simmer until the mushrooms and zucchini are just tender, 10 minutes.
5. Remove from the heat, thin if desired, season again to taste, and serve. This makes about 2 1/2 quarts (2.37 L) of soup.

Mike gave this soup a 7/10, pretty good:)