# What You’ll Need:
→ Grains
01 - 1/2 cup pearl barley (or brown rice, quinoa, or farro)
→ 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 (or 1 large tomato, diced)
→ Broth & Seasonings
09 - 6 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon lemon juice (optional)
# Method:
01 - Rinse the grains thoroughly under cold running water to remove any impurities.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5 minutes until softened.
03 - Incorporate minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
04 - Stir in the rinsed grains and toast for 1 to 2 minutes to enhance flavor.
05 - Add diced zucchini, chopped green beans, halved cherry tomatoes, vegetable broth, bay leaf, thyme, and oregano. Bring mixture to a boil.
06 - Reduce heat to a low simmer, cover the pot, and cook for 30 to 35 minutes until grains and vegetables reach desired tenderness.
07 - Remove bay leaf, stir in chopped parsley and optional lemon juice. Adjust seasoning with salt and pepper to taste.
08 - Ladle the soup into bowls and serve hot, optionally accompanied by crusty bread.
