1-Getting started: Getting started with this vegetarian barley soup is simple and fun, even if you’re new to cooking. Begin by dicing the onion and mincing the garlic, then sauté them with olive oil in a large pot over medium heat for about 5 minutes until the onion softens. This first step builds the soup’s base and fills your kitchen with a welcoming aroma.

2-Next, peel and dice the carrots before adding them to the pot along with the 28-ounce can of diced tomatoes, 1 cup pearled barley, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, freshly cracked black pepper to taste, and 6 cups vegetable broth. Stir everything together, cover the pot, and bring it to a boil over medium-high heat. Then, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally to let the flavors mix.

3-Once that’s done, peel and dice the russet potato into 1/2-inch cubes and add it to the soup. Let it simmer for another 10 minutes until the potatoes are tender. Finally, mix in 1 cup frozen green beans, 1/2 cup frozen corn, and 1/2 cup frozen peas, cooking for about 5 minutes until heated through. Stir in 1 tablespoon lemon juice, taste, and adjust seasoning as needed, then serve hot with a handful of fresh parsley for garnish if you like.