Hearty Barley & Vegetable Soup

This hearty vegetable soup combines tender barley with carrots, celery, leeks, turnips, and fresh herbs in a light vegetable broth. Simple ingredients make a satisfying, fiber-rich meal that works well for lunch or dinner. ⁠ ⁠ ⁠INGREDIENTS ⁠1/2 cup barley, dry ⁠1 tablespoon olive oil ⁠2 ounces onion, diced ⁠2 ounces carrot, diced ⁠2 ounces celery, diced ⁠2 ounces leeks, chopped ⁠2 ounces turnips, diced ⁠5 thyme sprigs ⁠4 cups vegetable stock ⁠1/2 teaspoon salt ⁠1/4 teaspoon black pepper ⁠2 tablespoons parsley, chopped ⁠ ⁠ ⁠⁠⁠⁠INSTRUCTIONS

1. Bring a pot of water to a boil. Add barley and cook until tender. Drain and reserve.

2. In a large saucepan, add olive oil and sauté onions, carrots, celery, leeks, turnips, and fresh thyme sprigs until onions are translucent.

3. Add vegetable stock and simmer for 15 minutes, until carrots are tender.

4. Remove thyme sprigs and add cooked barley.

5. Season with salt, pepper, and parsley.

⁠⁠⁠⁠⁠NOTES ⁠Nutrition may vary depending on ingredients used.