Creamy Vegetable Barley Soup

Share this recipe:

Share on facebook
Share on twitter
Share on pinterest
Category
Ingredients
 1 (15 ounce) can chilli beans, undrained
 ½ cup frozen corn kernels
 ½ cup medium pearl barley
 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
 1 cup sliced white mushrooms
 1 cup chopped onion
 1 carrot, peeled and sliced
 3 garlic cloves, minced
 2 tsp dried Italian seasoning, crushed
 ½ tsp salt (I used 1/4 teaspoon)
 ¼ ground black pepper
 1 (14 ounce) can low-sodium chicken broth
 ¼ cup cornstarch
 3 cups milk (I used 1% milk)
 ¼ cup chopped fresh parsley
 ¼ cup grated Parmesan cheese
Directions
1

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.

2

Stir in the beans, corn, barley, tomatoes, and broth.

3

Cover and cook until the barley is tender, 30-40 minutes.

4

Whisk the cornstarch into the milk, and then stir into the soup.

5

Let simmer, stirring frequently, for 5 minutes or until the soup is slightly thickened and creamy.

6

Sprinkle each serving with fresh parsley and cheese.

Ingredients

Ingredients
 1 (15 ounce) can chilli beans, undrained
 ½ cup frozen corn kernels
 ½ cup medium pearl barley
 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
 1 cup sliced white mushrooms
 1 cup chopped onion
 1 carrot, peeled and sliced
 3 garlic cloves, minced
 2 tsp dried Italian seasoning, crushed
 ½ tsp salt (I used 1/4 teaspoon)
 ¼ ground black pepper
 1 (14 ounce) can low-sodium chicken broth
 ¼ cup cornstarch
 3 cups milk (I used 1% milk)
 ¼ cup chopped fresh parsley
 ¼ cup grated Parmesan cheese

Directions

Directions
1

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.

2

Stir in the beans, corn, barley, tomatoes, and broth.

3

Cover and cook until the barley is tender, 30-40 minutes.

4

Whisk the cornstarch into the milk, and then stir into the soup.

5

Let simmer, stirring frequently, for 5 minutes or until the soup is slightly thickened and creamy.

6

Sprinkle each serving with fresh parsley and cheese.

Creamy Vegetable Barley Soup