Name: Vegetable Barley Soup
Prep time: 20 minutes
Cook time: 1 hour
Yield: 20
Cuisine: South Indian
Ingredients: 4 cups Barley (rinsed and soaked); 6 tablespoons Olive Oil (for sautéing); 4 large Onions (finely chopped); 10 cloves Garlic (minced); 8 large Carrots (sliced); 8 stalks Celery (sliced); 4 medium Zucchinis (diced); 4 cups Green Beans (trimmed and cut); 4 cans (14.5 oz each) Tomatoes (with juice); 5 quarts Vegetable Broth (low-sodium); 4 leaves Bay Leaves (to be removed before serving); 2 tablespoons Thyme (dried); 1 cup Fresh Parsley (chopped, for garnish); 2 teaspoons Salt (to taste); 2 teaspoons Coriander Seeds (to taste)

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How to Prepare

Heat olive oil in a large pot over medium heat.
Add chopped onions, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the barley and cook for 2 minutes to toast lightly.
Add vegetable broth, diced tomatoes, zucchini, green beans, and bay leaves. Bring to a boil.
Reduce heat to low, cover, and simmer for 45-50 minutes, or until barley is tender.
Season with salt, pepper, and dried thyme. Stir in chopped parsley before serving.
Remove bay leaves and serve hot.