Vegetable Soup


Chicken Stock
1 Tbsp olive oil
4 cups of water
1 can of diced tomatoes
1 Large Onion, chopped
3 cloves of garlic, chopped
3 carrots, peeled and chopped
6 celeries, chopped
1 cup pearled barley
3 Tbsp dill weed

1 potato, shredded with a grater
2 zucchinis, chopped
1 tsp red pepper flakes
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
2 bay leaves
Kosher salt
Freshly ground pepper



In a large soup pot over medium heat place olive oil, onion, carrots, garlic, potato and celery. Simmer vegetables until they are partially softened and season with red pepper flakes, salt, and pepper.

Once vegetables are slightly soft and browned add chicken stock, 4 cups of water, and the can of diced tomatoes. Bring to boil. Add zucchinis, dill weed, oregano, basil, thyme, and bay leaves.

Once boiling, add barely, lower to medium low heat and cover pot. Simmer for 40 mins. Option to season with salt and pepper.