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Vegetable Soup (Coral Tree Cafe)

2 tablespoons olive oil
2 cups onions, diced
2 cups carrots, diced
12 cup red bell pepper, diced
1 12 teaspoons fresh thyme, chopped
34 cup pearl barley
1 quart vegetable broth
1 12 cups prepared marinara sauce
2 cups mushrooms, quartered
2 cups zucchini, diced
kosher salt & freshly ground black pepper


Heat a heavy bottomed pot over medium heat; add oil, onions, carrots, bell pepper, thyme, and barley. Cook, stirring occasionally, until vegetables begin to brown, about 18 minutes. Stir in the vegetable broth and marinara sauce; cover and increase heat until mixture boils. Reduce heat to a gentle simmer and allow to cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini; season to taste with salt and pepper. Cover and continue to simmer until mushrooms and zucchini are just tender, 4 to 6 minutes. Remove from heat, add a little water to thin soup if it has become too thick; adjust seasonings and serve.

Source: www.food.com