Vegetable Soup (Coral Tree Cafe)

• olive oil↗2 tablespoons
• onions, diced↗2 cups
• carrots, diced↗2 cups
• red bell pepper, diced↗1⁄2 cup
• fresh thyme, chopped↗1 1⁄2 teaspoons
• pearl barley↗3⁄4 cup
• vegetable broth↗1 quart
• prepared marinara sauce↗1 1⁄2 cups
• mushrooms, quartered↗2 cups
• zucchini, diced2 cups
• kosher salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Heat a heavy bottomed pot over medium heat; add oil, onions, carrots, bell pepper, thyme, and barley.

2. 2

   Cook, stirring occasionally, until vegetables begin to brown, about 18 minutes.

3. 3

   Stir in the vegetable broth and marinara sauce; cover and increase heat until mixture boils.

4. 4

   Reduce heat to a gentle simmer and allow to cook until the barley is al dente, 6 to 8 minutes.

5. 5

   Stir in the mushrooms and zucchini; season to taste with salt and pepper.

6. 6

   Cover and continue to simmer until mushrooms and zucchini are just tender, 4 to 6 minutes.

7. 7

   Remove from heat, add a little water to thin soup if it has become too thick; adjust seasonings and serve.