1teaspoonSea Saltmore or less depending on your tastes
½teaspoonBlack Pepperor to taste
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Instructions
Heat a large stockpot on medium-high heat.
Once heated add 1 tablespoon of veggie broth and the onions.
Sauté the onions until they become translucent, approximately 7 minutes.
Add the carrots, celery, mushrooms, and garlic with another tablespoon of vegetable broth. Stir and cook until they begin to soften, approximately 7 to 10 minutes.
Continue adding veggie broth in 1 tablespoon increments while sautéing the vegetables so they don't stick to the pan.
Add the garbanzo beans, barley, rosemary, Italian seasoning, crushed tomatoes and the rest of the vegetable broth to the stock pot.
Bring the soup to a boil, then quickly reduce to a simmer.
Cook for approximately 40 minutes, or until the barley is done. It should be firm and chewy, not mushy.
Add the salt, pepper, and lemon juice and stir to combine.