Categories: Soup

Ingredients

• 1 Tbs olive oil
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 cup leeks, chopped
• 1 cup zucchini, chopped
• 1/2 red pepper, chopped
• 2 springs, fresh thyme
• 6 cups chicke stock
• 3/4 cup cut fresch or frozen green beans
• 1/2 cup barley
• 2 Tbsp tomatoe paste
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. In large soup pot, heat oil over medium heat.

2. Cook carrots, celery, leeks, zucchini, red pepper and thyme for about 8 minutes or until softened.

3. Add stock, green beans, barley, tomatoe paste, S&P and bring to boil.

4. Reduce heat, cover and simmer for 45 minutes or until barley is tender.

5. Remove thyme sprigs.

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