Barley Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion (finely chopped)
- 1 rib celery (chopped)
- 2 large carrots (chopped)
- 3 cloves garlic (pressed)
- ½ teaspoon dried rosemary
- 2 bay leaves
- ¼ teaspoon red pepper flakes (more or less to taste)
- ½ cup pearl barley (uncooked)
- ½ cup dried lentils (brown, green, red)
- 6 cups vegetable broth
- 2 cans (15 ounces each) beans (or 3 cups cooked beans. We recommend pinto, borlotti, or kidney beans.)
- 1 can (15 ounces) crushed tomatoes
- 2 medium potatoes (peeled and cut into small bite-size dice)
- 1 cup frozen peas
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
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