A comforting and hearty soup featuring barley, lentils, and a medley of vegetables, perfect for a cozy meal.
Heat the olive oil in a large saucepan over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the soup.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning, which can make it taste bitter.
Stir in the diced carrots, celery, red bell pepper, and zucchini, cooking until slightly softened.
Cut the vegetables into uniform sizes for even cooking.
Add the dried basil and oregano, stirring to coat the vegetables.
Toasting the herbs briefly in the oil enhances their flavor.
Pour in the crushed tomatoes, tomato paste, and vegetable broth, and bring to a boil.
Stir well to combine the tomato paste evenly into the broth.
Stir in the barley and lentils, then reduce the heat to low and simmer uncovered for about 1 hour, stirring occasionally.
Check the soup occasionally and add more broth if it becomes too thick.
Taste and adjust the seasoning with salt and pepper as needed.
Seasoning at the end allows you to control the saltiness of the soup.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Adding fresh parsley at the end provides a burst of color and freshness.
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