Vegan Vegetable and Barley Soup

Serves: 6

Ingredients:

• 1 tbsp extra virgin olive oil

• 1 medium onion, diced

• 2 carrots, thinly sliced

• 1 large stalk celery, thinly sliced

• 8 oz mushrooms, sliced

• 2 cloves garlic, minced

• 4 oz tomato paste

• 8 cups vegan vegetable broth

• 1 (15-oz.) can chickpeas, drained

• 1 (14.5-oz.) can diced tomatoes

• 1 1/2 cups frozen cut green beans

• 1 cup pearl barley

• 2/3 cup frozen corn

• 1 tsp. dried basil

• 1/2 tsp. dried oregano

• 1/2 tsp. smoked paprika

• 2 fresh bay leaves

• 2/3 cup frozen peas

• 1/3 cup chopped Italian parsley leaves, plus extra for serving

• salt and pepper - to taste

1. Heat olive oil in a large pot over medium heat.

2. Add onions, carrots, and celery to the oil: season with salt and pepper. Sauté veggies until softened, about 5 minutes.

3. Increase heat to medium-high; then add mushrooms and cook until lightly browned.

4. Stir in garlic and cook until fragrant, be careful to not let it burn.

5. Stir in tomato paste until well incorporated.

6. Add broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and smoke paprika, and the bay leaves to the pot.

7. Bring soup to a boil, and then reduce to a simmer, about 30 minutes.

8. Mix in peas and cook until tender and hot, about 1 to 2 minutes.

9. Remove soup from heat and discard bay leaves. Stir in parsley and season to taste with salt and pepper.

10.Serve soup hot, sprinkled with additional parsley. Enjoy!