30 Minute Garden Veggie Soup

• Vegetarian

• Produce

  • 1 Bay leaf
  • 3 Carrots
  • 1/4 tsp Garlic powder
  • 1 Onion, small
  • 8 oz Spinach, frozen
  • 1 Sweet potato, medium
  • 2 cups Veggies, frozen mixed
  • 1 Zucchini

• Canned Goods

  • 1 qt Vegetable broth

• Pasta & Grains

  • 1 cup Barley

• Baking & Spices

  • 1 1/2 tsp Italian seasonings
  • 10 oz Red peppers, frozen
  • 1 Sea salt & pepper

• Dairy

  • 2 tbsp Coconut oil or butter

• Liquids

  • 2 cups Water

Found on staceyhomemaker.com

Description

Ingredients

• 1 cup barley
• 2 Tbsp coconut oil or butter
• 1 small onion, diced
• 3 carrots, sliced
• 1 medium sweet potato, diced
• 1-quart vegetable broth
• 2 cups water
• 1½ tsp Italian seasonings
• ¼ tsp garlic powder
• 1 bay leaf
• 1 zucchini, diced
• 8 oz frozen spinach
• 10 oz frozen red peppers
• Sea salt & pepper
• 2 cups frozen mixed veggies

Directions

• Cook the barley according to the package instructions, drain and set aside.
• In a 5-quart dutch oven pot, melt the butter over medium heat.
• Add onions and cook for 3 minutes. Add carrots and sweet potato. Saute for 4-5 minutes until the veggies start to soften. Season with sea salt and pepper.
• Add vegetable broth, water, Italian seasonings, bay leaf, garlic powder and 2 cups of frozen mixed veggies. Bring to a low boil then reduce to a low simmer. Cover and let cook for 10 minutes or until sweet potatoes and carrots are to your desired consistency.
• Add frozen spinach, frozen red peppers and diced zucchini. Replace lid and cook for 5 minutes or until everything is hot. Be careful not to let it cook for too much longer once you add the zucchini and spinach because it only take a few minutes to cook or it will get mushy. I prefer it slightly firm and still bright green.
• Taste, and season with more sea salt and pepper.
• Add the barley to the soup, stir to combine and serve.