# What You'll Need:
→ Grains
01 - 1/2 cup pearl barley (or substitute with brown rice, quinoa, or farro)
→ Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium zucchini, diced
06 - 1 cup green beans, trimmed and chopped
07 - 2 cloves garlic, minced
08 - 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
→ Broth & Seasonings
09 - 6 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon lemon juice (optional)
# How To Make It:
01 - Rinse the grains thoroughly under cold running water.
02 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until they begin to soften.
03 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
04 - Add the rinsed grains to the pot and toast for 1 to 2 minutes, stirring to coat evenly.
05 - Incorporate zucchini, green beans, tomatoes, vegetable broth, bay leaf, thyme, and oregano. Bring the mixture to a rolling boil.
06 - Reduce heat to low, cover, and simmer gently for 30 to 35 minutes, or until grains and vegetables reach tender consistency.
07 - Discard the bay leaf. Stir in chopped parsley and lemon juice if desired. Adjust seasoning with salt and black pepper to taste.
08 - Ladle the soup into bowls and serve hot, optionally accompanied by crusty bread.
