2quartsvegetable broth(adjust amount based on desired thickness)
herbs (such as herbes de Provence)to taste
saltto taste
Instructions
Mirepoix Base
Heat up stock pot. Add enough oil to coat the bottom of the stock pan.
Add diced onions, diced carrots and diced celery to pot. Allow to sweat for 5 minutes.
Add salt and herbs to taste
Add carrot rounds and allow to cook for 10 more minutes. If needed, add water to keep from sticking.
Add white wine and allow it to reduce by half (about 2 minutes).
Vegetable Barley Medley
Add the vegetable stock, barley, tomatoes (including juice) and all long-cooking vegetables. Hold off on the zucchini and any short-cooking vegetables (such as frozen peas if you aren't using fresh). Add seasoning to taste.
Bring to a boil. Once boiling, reduce to a simmer and cover.
After it simmers for about 30 minutes, add the short-cooking vegetables. Taste the broth and adjust seasonings if needed.
Bring to a simmer again and cover. Simmer for about 1 hour (or longer if desired). If it gets too thick, add more broth or water.