Categories: Vegetables

Ingredients

• 1 tsp. olive oil
• 1/3 cup finely chopped celery
• 2 Tbsp. finely chopped onion
• 1 1/3 cups vegetable broth
• 2/3 cup uncooked quick-cooking barley
• 1/2 cup (1/2-inch) diagonally cut snow pes
• 6 Tbsp. finely chopped roasted bell peppers
• 1/8 tsp. black pepper

Directions

1. Heat olive oil in a medium saucepan over medium-high heat. Add celery and onion, saute 3 minutes or until tender. Add broth, bring to a boil. Stir in barley, cover, reduce heat, and simmer 15 minutes or until tender.

2. Stir in peas, bell peppers, and black pepper, remove from heat. Cover and let stand 5 minutes.

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