Vegetables and barley soup

Name: Vegetables and barley soup
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 15
Cuisine: Québécoise
Ingredients: 1 medium Spanish onion, finely chopped; Olive oil; 3 celery stalks with leaves, sliced; 2 large carrots, cut into rounds; 2 small turnips, cubed (rutabaga works just as well); 1/2 tsp (2.5 ml) dried thyme; 1/2 tsp (2.5 ml) dried rosemary; 1 tbsp (15 ml) herbes salées (Quebec salted herbs); 1 can (796 ml) of Italian-seasoned diced tomatoes; 8 cups (2 L) chicken broth; 3/4 cup (180 ml) pearl barley; Salt and pepper to taste

Preparation 40 min
Cooking 1 h
Servings 15
Freezing Absolutely

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Ingredients

1 medium Spanish onion, finely chopped
Olive oil
3 celery stalks with leaves, sliced
2 large carrots, cut into rounds
2 small turnips, cubed (rutabaga works just as well)
1/2 tsp (2.5 ml) dried thyme
1/2 tsp (2.5 ml) dried rosemary
1 tbsp (15 ml) herbes salées (Quebec salted herbs)
1 can (796 ml) of Italian-seasoned diced tomatoes
8 cups (2 L) chicken broth
3/4 cup (180 ml) pearl barley
Salt and pepper to taste

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Preparation

Soak the barley in cold water for 30 minutes. Rinse, drain and set aside.
In a large pot over medium heat, heat a generous drizzle of oil and add the onion. Cook, stirring, for 5 minutes.
Add the remaining vegetables, the spices and the herbes salées, then mix well. Season with pepper to taste (careful, herbes salées already contain salt!). Cook, stirring occasionally, for 10 minutes. Add a little olive oil if needed.
Add the chicken broth and diced tomatoes and mix everything together. Bring to a boil then reduce to medium heat. Simmer for 15 minutes.
Add the barley and simmer for 30 minutes or until the vegetables are tender!