Anti-inflammatory Diet Recipes: Veggie, Barley, & Legume Soup

Veggie, Barley & Legume Soup

Getting brave here....And can anyone think of a shorter name??? LOL!

INGREDIENTS

• 2 TBSP olive oil
• 1 1/2 c. frozen seasoning blend
• 1 parsnip, diced
• 1 small yellow squash, diced
• 1 small zuccini, diced
• 1 c. broccoli florets
• 1 c. fresh green beans, cut into 1" pieces
• 6-8 c. water or vegetable broth
• 1/3 c. pearled barley, uncooked
• 1/4 c. fresh dry lentils
• 1 can beans OR 1 c. dry beans, pre-soaked if dry
• 1/3 cup tomato paste, sauce, or crushed tomatoes
• salt & pepper to taste (I used Mrs. Dash instead of pepper.)
• 1/8 tsp celery seed (optional)
• 1/2 tsp basil
• 1/2 tsp thyme
• (optional) 2 large handfuls of kale, ribs removed, chopped spoon-sized. ADDED LAST.

DIRECTIONS

1. Heat the oil in a soup pot over medium heat.
2. Saute seasoning blend and parsnips until onions beginto color & soften.
3. Add squash and continue to saute for 5 minutes.
4. Add broccoli, green beans, liquid, barley, lentils, beans, tomato product, and spices.
5. Cover, reduce heat to medium low.
6. Simmer for about an hour or until all grains & legumes are tender, stirring occasionally.
7. Add Kale about 30 minutes into your simmer.
8. Simmer until all ingrediients are tender.