# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 pound cremini or button mushrooms, sliced
07 - 1 parsnip, peeled and diced (optional)
08 - 1 small leek, cleaned and sliced (optional)
→ Grains
09 - 3/4 cup pearl barley, rinsed
→ Liquids
10 - 5 cups vegetable broth
11 - 1 can (14 oz) diced tomatoes with juices
→ Spices & Herbs
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 bay leaf
15 - 1/4 teaspoon freshly ground black pepper
16 - Salt, to taste
→ Finishing
17 - 2 tablespoons chopped fresh parsley
18 - 1 tablespoon lemon juice (optional)
# How to Make It:
01 - Heat olive oil in a large Dutch oven or slow cooker insert over medium heat. Add diced onion, sliced carrots, sliced celery, and a pinch of salt. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and cook for 7 to 8 minutes, allowing them to release moisture and begin browning.
04 - Stir in diced parsnip and sliced leek if using, followed by the rinsed pearl barley.
05 - Pour in vegetable broth and diced tomatoes with their juices. Incorporate dried thyme, rosemary, bay leaf, black pepper, and salt.
06 - If using a Dutch oven, bring to a gentle simmer, cover, and cook on low heat for 2 hours, stirring occasionally. For slow cooker use, cook on low for 6 to 7 hours or high for 3 to 4 hours.
07 - Remove bay leaf. Stir in chopped parsley and lemon juice if desired. Adjust seasoning to taste and serve hot.
