1 cup pearl barley
4 cups vegetable broth
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
1 can diced tomatoes
1 cup green beans, chopped
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste
Prepare your ingredients by washing and chopping all the vegetables.
In a large pot, heat olive oil over medium heat, then sauté the diced onion and garlic until soft.
Add the carrots, celery, and green beans and cook for an additional 5 minutes.
Stir in pearl barley and diced tomatoes, mixing well.
Pour in the vegetable broth, bring to a boil, then reduce to a simmer, covering the pot, and cook for about 30-40 minutes.
Add thyme, salt, and pepper. Adjust seasoning as needed.
Ladle soup into bowls, garnish with fresh herbs if desired, and enjoy.