Barley & Mushroom Soup

Ingredients:

• 2 C pearled barley
• 2 Tbsp olive oil
• 2C chopped onion
• 6 carrots, cut into ¼” dice
• 2 (10 oz) containers sliced fresh mushrooms
• 4 cloves garlic, minced
• 8 C organic beef broth
• 2 (14.5 oz ) cans diced tomatoes
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 tsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• 6 C baby spinach

 

Preparation:

 

Cook barley per package directions.  While barley is cooking, heat olive oil in a large stockpot over medium-low heat.  Add onion and carrots; sauté 5 minutes.  Add mushrooms; sauté 5 more minutes.  Add garlic, sautéing 1 minute.  Add broth, diced tomatoes and paste, Worcestershire sauce, vinegar, thyme, salt and pepper; bring to a low boil.  Lower heat and simmer 20-25 minutes or until carrots are tender.  Add greens and cooked barley.  Stir well, remove from heat and serve.

 

Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
contact@heathervroman.com
(508) 523-6143