Sauté the onion, mushrooms, celery, carrot, garlic, Italian seasoning, salt, and pepper in 2 tablespoons vegetable oil in a soup pot for 5-6 minutes or until crisp-tender.
Stir in the beans, corn, barley, tomatoes, and broth.
Cover and cook until the barley is tender, 30-40 minutes.
Whisk the cornstarch into the milk, and then stir into the soup.
Let simmer, stirring frequently, for 5 minutes or until the soup is slightly thickened and creamy.
Sprinkle each serving with fresh parsley and cheese.
Ingredients
Directions
Sauté the onion, mushrooms, celery, carrot, garlic, Italian seasoning, salt, and pepper in 2 tablespoons vegetable oil in a soup pot for 5-6 minutes or until crisp-tender.
Stir in the beans, corn, barley, tomatoes, and broth.
Cover and cook until the barley is tender, 30-40 minutes.
Whisk the cornstarch into the milk, and then stir into the soup.
Let simmer, stirring frequently, for 5 minutes or until the soup is slightly thickened and creamy.
Sprinkle each serving with fresh parsley and cheese.
