1 tablespoon Extra Virgin Olive Oil
1 medium onion, diced
2 carrots, thinly sliced
1 large stalk celery, thinly sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
8 cups vegetable broth
1 (15-oz.) can chickpeas, drained and rinsed
1 (14.5-oz.) can diced tomatoes
1 1/2 cups frozen cut green beans
1 cup pearl barley
2/3 cup frozen corn
2 teaspoons Bouquet Garni "French Soup Herbs"
1 Turkish Bay Leaves - Hand Selected
2/3 cup frozen peas
1/3 cup chopped Italian parsley leaves, plus extra for serving
Salt and pepper
Heat olive oil in a large pot over medium heat.
Add onions, carrots, and celery to oil; season with salt and pepper. Saute veggies until softened, about 5 minutes.
Increase heat to medium-high; then add mushrooms and cook until lightly browned, stirring frequently. Stir in garlic and cook, stirring constantly, until fragrant about 30 seconds. Add broth, chickpeas, tomatoes, barley, corn, Bouquet Garni, and bay leaf and green beans. Reserving peas for later so they don't get mushy.
Bring soup to a boil, then reduce to low a simmer. Cook soup until barley is tender, stirring occasionally, about 30 minutes.
Mix in peas and cook until tender and hot, about 1 to 2 minutes. Remove soup from heat and discard bay leaf. Season to taste with salt and pepper and sprinkled with chopped fresh parsley if desired as a garnish. Enjoy!