Vegetable Barley Soup

Ingredients

• 130 g Barley, hulled
• 130 g Green peas
• 1.05 l Vegetable broth, bouillon or consomme, low sodium
• 1 tbsp Tomato paste
• 1 tbsp Extra-virgin live oil
• 2 clove Garlic clove, minced
• 1 head Onion, cleaned, diced
• 1 pcs Celery, washed, diced
• 2 pcs Carrot, peeled and chopped
• 1 pcs Potato, peeled, cubed
• 1 tbsp Oregano, dried, crushed
• 2 pcs Bay leaf
• 3 sprig Thyme, fresh, whole
• 3 g Salt and freshly ground black pepper to taste

Method

1. In a pot heat up the olive oil. Add the diced onion, carrot and celery. Stir often and cook until softened.
2. Add garlic and herbs and stir for a minute.
3. Add the barley, potato and tomato paste. Stir.
4. Add the vegetable broth, add salt and pepper to taste. Bring to a boil and cover. Reduce heat and cook for 25-30 minutes, until barley is soft. ( Add water if needed)
5. Add the green peas and cook for 5 more minutes.
6. Turn off heat and remove the bay leaf and thyme.
7. Taste to see if it needs some more salt and pepper.
8. Serve while still warm. Enjoy!