Hearty Winter Soup with fruitons® Seasoned Sun Dried Tomato
PREP TIME
10 mins
COOK TIME
10 mins
10 mins
SERVINGS
4
Preparation
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Heat a large pot with the olive oil over medium-high heat, add the mushrooms with a pinch of salt and saute until brown. Add onion, carrot, celery and thyme. Cook until vegetables are soft, stirring occasionally.
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Add the Italian seasoning, garlic, broth, fruitons® Seasoned Sun Dried Tomatoes, and barley to the pot.
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Increase heat to high and bring the soup to a gentle boil.
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Reduce heat to medium and simmer for 25-30 minutes or until the barley is cooked.
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Add the greens and cook for an additional 15 minutes.
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Season with salt & pepper as needed.
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Garnish with parsley if desired.
Ingredients
- 2 Tbsp Virgin Olive Oil
- 1 medium onion, chopped
- 2 large carrots, peeled & chopped
- 2 sticks celery, chopped
- 16 oz Portobello mushrooms, chopped
- 8 ounces white mushrooms chopped
- 4 cloves garlic, minced
- 1 Tbsp fresh Thyme
- 1 Tbsp Italian Seasoning
- 8 C vegetable or mushroom broth
- 1/2 C uncooked pearl barley
- 1-6 oz bag fruitons® Seasoned Sun Dried Tomatoes
- 1 large handful of hearty greens (Kale, Cabbage, or Swiss chard)
- Salt & pepper to taste
- Fresh parsley chopped (optional)
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