90/365 Vegetable Barley Soup

Friends and Fitness Enthusiasts,

I was asked to donate soup to the Empty Bowl Dinner to benefit Freedom House, a non-profit organization that provides services and programs for the hungry and those facing a housing crisis. I decided to make Vegetable Barley soup sans recipe and see how it would go; I say it was quite successful

Ingredients:
olive oil
1 medium onion, diced
2 cloves of garlic, smashed and diced
1/4 tsp. salt
1 bunch of celery (~10 stalks), chopped
2 cans of diced tomatoes with juice, 28 oz
2 cans of northern beans
2 cans of peas, drained
2 cans of corn
2 c. barley
4 bouillon cubes, chicken flavor
6 c. water
2 sprigs of parsley (rip off leaves)
1/4 tsp. paprika
1/4 tsp. turmeric

Recipe:
1. Heat oil in a large pot. Sauté onions and garlic on medium until soft.
2. Add the rest of the ingredients.
3. Bring to a boil then simmer for ~90 minutes, until barley is puffy and soft.

This soup is hearty; if you want it more soupy, add more water and a little more salt. Enjoy!

In health,

Lauren