This hearty vegetable and barley soup is a comforting and nutritious dish, perfect for any season.
Rinse the barley under cold running water to remove any debris.
Rinsing barley helps remove excess starch and ensures a cleaner flavor.
Chop the carrots, celery, onion, and mushrooms into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
In a large pot, combine the vegetable broth, garlic, tomato sauce, diced tomatoes, barley, parsley, basil, red pepper flakes, bay leaf, and the chopped vegetables.
Stir well to evenly distribute the ingredients.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 1 to 1.5 hours, stirring occasionally.
Check the barley and vegetables for doneness before turning off the heat.
Season the soup with salt and black pepper to taste before serving.
Taste the soup before adding salt, as the broth may already contain some.
