Vegetable Barley Soup | IMPACT Magazine

Ingredients

• 3 Tbsp. olive oil
• 1 onion, diced
• 3-4 carrots, diced
• 1 pepper any colour, diced
• 2 garlic cloves minced
• 2 Tbsp flour*
• 1/2 tsp. dried thyme
• Pinch red pepper flakes
• Salt & Pepper
• 1 1/2 cup pearled barley*
• 8 cups vegetable broth
• 2 Tbsp. soy sauce
• 1/2 cup corn kernels
• 1/2 cup edamame
• 1 large garlic clove, minced
• 1/2 tsp. red pepper flakes
• 1 tsp. Sriracha
• 1/2 tsp. salt
• green onion, sliced for topping