# What to Use:
→ Grains
01 - 1/2 cup pearl barley (or substitute with brown rice, quinoa, or farro)
→ Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium zucchini, diced
06 - 1 cup green beans, trimmed and chopped
07 - 2 cloves garlic, minced
08 - 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
→ Broth & Seasonings
09 - 6 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon lemon juice (optional)
# How to Prepare:
01 - Rinse the grains thoroughly under cold running water.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
03 - Incorporate minced garlic and cook for an additional minute, stirring frequently to prevent burning.
04 - Add rinsed grains to the pot and toast them by stirring for 1 to 2 minutes until aromatic.
05 - Add diced zucchini, chopped green beans, halved cherry tomatoes, vegetable broth, bay leaf, dried thyme, and oregano. Bring the mixture to a rolling boil.
06 - Reduce heat to low, cover the pot, and simmer gently for 30 to 35 minutes, or until grains are tender and vegetables are cooked through.
07 - Remove the bay leaf. Stir in chopped parsley and, if desired, lemon juice. Season the soup with salt and pepper to your preference.
08 - Ladle hot into bowls and serve immediately. Optionally accompany with crusty bread.
