# What You'll Need:
→ Grains
01 - 1/2 cup pearl barley
→ 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
→ Broth & Seasonings
09 - 6 cups low-sodium vegetable broth
10 - 2 tbsp olive oil
11 - 1 bay leaf
12 - 1 tsp dried thyme
13 - 1/2 tsp dried oregano
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp fresh parsley, chopped
16 - 1 tbsp lemon juice (optional)
# Directions:
01 - Rinse the pearl barley thoroughly under cold running water.
02 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and sauté for 1 minute, stirring frequently to prevent burning.
04 - Incorporate rinsed barley into the pot and toast for 1 to 2 minutes until fragrant.
05 - Add diced zucchini, chopped green beans, halved cherry tomatoes, vegetable broth, bay leaf, dried thyme, and dried oregano. Bring to a boil.
06 - Reduce heat to low, cover, and simmer for 30 to 35 minutes until grains and vegetables are tender.
07 - Remove bay leaf. Stir in fresh parsley and optional lemon juice. Season with salt and pepper to taste.
08 - Ladle soup into bowls and serve hot, optionally accompanied by crusty bread.
