Veggie, Bean and Barley Soup

A super easy stove top soup recipe that can be adapted with any veggie or bean combos. This recipe features The Spice Beast spice blends which I highly recommend but I’ve listed substitute spices at the bottom if you don’t have the blends. Cooks in about an hour if you’re using canned beans and serves approx 6 good sized portions. I serve this up with homemade olive bread sticks but it’s hearty enough on it’s own!

Ingredients

I’ve been collaborating with The Spice Beast for a year now and I adore their spice blends. The jars are huge and the blends compliment so many meals!

3 carrots peeled and diced

1 large onion diced

1 15ozcan corn drained

1 15oz can diced tomatoes

1 15oz can green beans chopped

1/3 cup barley

1 15oz can black beans

1 15oz can white kidney beans

2 tbl Spice Beast Jacked Garlic & Onion Blend*

2 tbl Spice Beast Ocean’s Seven Blend*

1 tsp salt

8 cups veggie broth

1 tbl olive oil

In a stock pot Sauté onion and carrot in olive oil five min or until onion translucent. Add spices and stir to combine. Add all other ingredients and bring to a boil and then simmer with the lid on 40min or until barley is tender. Salt and pepper to taste.

*Jacked Garlic & Onion substitute: 3 cloves garlic minced, 1 tsp dried chives

*Ocean’s Seven substitute: 1/2 tsp garlic powder, 1/2 tsp dried basil, 1/2 tsp lemon zest