Barley Lima Bean Soup

Soothing and substantial, this soup will make a fine main course for a week night meal.

Serves 6.

Ingredients:

• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 28 oz can diced tomatoes
• 1 medium potato, peeled, diced
• 1 Tbsp capers, minced
• 2 tsp Italian herbs
• 1/4 tsp red pepper flakes
• 1-16 oz bag frozen lima beans
• 2 Tbsp parsley, roughly chopped
• 1/2 c quick barley
• 6 c vegetable broth
• salt to taste

Directions:

1. In a large heavy Dutch oven or stock pot, heat the oil on medium.
2. Add onions and cook for 10 minutes, stirring frequently. Stir in the garlic and saute another minute.
3. Add tomatoes, potatoes, capers, Italian herbs, and red pepper flakes. Bring to a simmer and reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
4. Add lima beans, parsley, barley, broth, and salt if needed. Bring to boiling over medium heat.
5. Reduce heat to low and simmer another 30 minutes, adding water as needed. Serve hot with a sprinkling of Parmesan cheese if desired.