Source: dLife

A savory vegetable and grain soup.

Servings

1 cooking spray
1 cup fresh chopped onion
1 cup fresh chopped celery , sliced
0.67 cup sliced carrots
1 tsp savory, leaves, ground
0.75 tsp fennel seed , crushed
1 quart cold water
16 oz whole canned unsalted tomatoes , undrained, coarsely chopped
0.5 cup pearled barley , quick cooking
2 cup crimini mushrooms , sliced (or white mushrooms)
1 pinch salt
1 pinch black pepper
1 pinch chopped parsley , finely chopped

1 Heat a cooking spray coated pot over medium heat. Cook onions, celery, and carrots 5 minutes or until onions are soft. Mix in savory and fennel and cook 1 to 2 minutes.
2 Mix in water, tomatoes with liquid, barley, and mushrooms and let boil. Place lid on pot and simmer 10 to 15 minutes or until barley is soft. Sprinkle with salt and pepper.
3 When ready to serve, top soup with parsley.

Use wild rice or grits in place of barley for variety.