Ingredients
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2 tablespoons extra-virgin olive oil
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8 ounces sliced fresh cremini mushrooms
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1 ½ cups chopped yellow onion
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2 tablespoons minced garlic
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4 medium carrots, thinly sliced
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1 teaspoon fennel seeds
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1 teaspoon dried oregano
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1 (28 ounce) can no-salt-added fire-roasted diced tomatoes
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6 cups reduced-sodium vegetable broth
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1 cup pearl barley
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½ teaspoon salt
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½ teaspoon ground pepper
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2 cups frozen cut green beans
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1 cup frozen peas
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1 tablespoon red-wine vinegar
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Chopped fresh flat-leaf parsley and basil for garnish
Directions
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Heat oil in a large heavy pot over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes. Add carrots, fennel seeds and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, broth, barley, salt and pepper. Bring to a boil over high heat.
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Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until the barley is tender, about 40 minutes. Stir in green beans and peas; cook over medium heat until heated through, about 2 minutes. Remove from heat; stir in vinegar. Garnish with parsley and basil, if desired.
