Vegetable Soup (Coral Tree Cafe) - cooking recipe

Ingredients

2 tablespoons olive oil
2 cups onions, diced
2 cups carrots, diced
1/2 cup red bell pepper, diced
1 1/2 teaspoons fresh thyme, chopped
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups prepared marinara sauce
2 cups mushrooms, quartered
2 cups zucchini, diced
kosher salt & freshly ground black pepper

Preparation

Heat a heavy bottomed pot over medium heat; add oil, onions, carrots, bell pepper, thyme, and barley.
Cook, stirring occasionally, until vegetables begin to brown, about 18 minutes.
Stir in the vegetable broth and marinara sauce; cover and increase heat until mixture boils.
Reduce heat to a gentle simmer and allow to cook until the barley is al dente, 6 to 8 minutes.
Stir in the mushrooms and zucchini; season to taste with salt and pepper.
Cover and continue to simmer until mushrooms and zucchini are just tender, 4 to 6 minutes.
Remove from heat, add a little water to thin soup if it has become too thick; adjust seasonings and serve.