Hearty Vegetable Barley Soup
|Vegetable cooking spray||1|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Canned no salt added beef broth||55 Ounce, undiluted (4 Cans, 13 3/4 Ounce Each)|
|Canned no salt added whole tomatoes||29 Ounce, undrained and chopped (2 Cans 14 1/2 Ounce Each)|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Pearl barley||1⁄2 Cup (8 tbs), uncooked|
|Dried oregano||1⁄4 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Thinly sliced leeks||1 Cup (16 tbs)|
|Sliced okra||1 Cup (16 tbs) (Fresh)|
|Peeled diced turnips||1⁄2 Cup (8 tbs)|
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, and next 3 ingredients; saute 4 minutes.
Add broth and next 9 ingredients to vegetable mixture; bring to a boil, stirring occasionally.
Cover, reduce heat,and simmer 20 minutes, stirring occasionally.
Add leeks, okra, and turnips to broth mixture; stir.
Cover and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.
Remove and discard bay leaf.