Vegetable Barley Soup Recipe

• 2 tablespoons olive oil ↔ Sustituir
• 1 onion, chopped  ↔ Sustituir
• 1 cup celery, chopped small ↔ Sustituir
• 6 garlic cloves, roughly chopped ↔ Sustituir
• 3 cups (8 oz) mushrooms, cut into small pieces ↔ Sustituir
• 1 cup carrots, sliced in quarters or 1/2 moon slices ↔ Sustituir
• 1 tablespoon fresh rosemary, minced (or 1 1/2 teaspoons dried) ↔ Sustituir
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried) or use oregano ↔ Sustituir
• 2 tablespoons tomato paste ↔ Sustituir
• 2 teaspoons dijon mustard ↔ Sustituir
• 1/2 teaspoon smoked paprika ↔ Sustituir
• 1- 1 1/2 teaspoons salt (adjust to taste) ↔ Sustituir
• 1/2 teaspoon black pepper ↔ Sustituir
• 1/2 cup pearled barley *see notes ↔ Sustituir
• 5 cups vegetable broth, or chicken broth (use a flavorful broth or add bullion) ↔ Sustituir
• 1 tablespoon soy sauce ↔ Sustituir
• 2 bay leaves ↔ Sustituir
• 2 cups Swiss chard, chopped (or kale, spinach) ↔ Sustituir
• 1/2 cup fresh parsley, chopped ↔ Sustituir
• 1- 2 teaspoons sherry vinegar (or red wine vinegar- a little sharper so start with 1 teaspoon or try champagne vinegar, or lemon juice ↔ Sustituir
• Garnishes- feel free to top with more parsley, a drizzle of olive oil, or parmesan or pecorino cheese.  ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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