Time
prep 0:10
total 1:15
Ingredients
| 2 containers (2 lbs. each) | Swanson Organic Vegetable Broth | | 1 tbsp. | olive oil | | 1/2 | lg. white onion, chopped | | 3 to 4 cloves | garlic, chopped | | 1 can | petite diced tomatoes | | 1/2 | lemon juice | | 1/2 cup | pearled barley | | 2 | lg. hand-fulls of fresh chopped basil | | 2 tbsp. | dry parsley | | Garlic salt, to taste (optional) | | Fresh ground pepper to taste |
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Instructions
In a large stock pot, heat olive oil on medium heat while you chop the onions and garlic. Add the chopped onions and garlic to pot and cook briefly until tender (and add garlic salt if desired) and the ground pepper. Then add the two cartons of vegetable broth to the pot. Add the canned tomatoes, barley, dry parsley, and fresh basil. Cook on a medium to low heat for about an hour, or until barley is plump.
Author's Comments
Serve with lemon wedges and it is great with a simple grilled cheese sandwich. Enjoy! Much love to you.
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