You’ll enjoy this soothing vegetable, bean, and barley soup all winter long.
Add diced onion with oil to an eight-quart pot.
Sauté until onion is translucent. Add garlic and sauté until fragrant.
While onion is sauteing add carrots and celery to a blender with three cups of water. Blend until smooth.
Add carrot-celery mixture to the pot with five more cups of water.
Add both tubes of soup mix to the pot (excluding the spice mix).
Cook for one and a half hours on low until the beans and barley are really soft.
Add the spice and pasta mix and cook for five more minutes. Add salt to taste.