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Vegetarian Barley Soup

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  • 1 Tbsp. olive oil
  • 1 package (10 oz.) mushrooms, chopped
  • 1 medium onion, finely chopped
  • 1 cup chopped carrot
  • 1 clove garlic, finely chopped
  • 1 Tbsp. tomato paste
  • 8 cups water
  • 3/4 cup quick-cooking barley
  • 2 tubs Knorr® Homestyle Stock - Vegetable
  • 1 tsp. chopped fresh oregano
  • 2 Tbsp. chopped fresh parsley leaves

NUTRITIONAL INFORMATION

 

Amount per serving


  • 1 Heat olive oil in 8-quart saucepot over high heat and cook mushrooms, stirring frequently, until golden, about 4 minutes. Stir in onion and carrots and cook, stirring occasionally, until crisp-tender, about 3 minutes. Reduce heat to medium-high and stir in garlic and tomato paste and cook, stirring occasionally, 3 minutes.
  • 2 Add water, barley, Knorr® Homestyle Stock - Vegetable and oregano. Bring to a boil over high heat. Reduce heat to low and simmer until barley is cooked, about 30 minutes. Stir in parsley. Serve, if desired, with hearty crusty bread.