Lemon Tree Soup | Cooking Professionally

Ingredients

• 3 cups low-sodium vegetable broth, divided
• 1 large white onion, diced
• 3 medium carrots, peeled and diced
• 3 stalks celery, diced
• 1 cup Baby Bella mushrooms, diced
• 3 cloves garlic, minced
• 1 (15.5-ounce) can garbanzo beans
• 1 cup dry barley
• 3 sprigs rosemary
• 1 tablespoon Italian seasoning
• 1 (14.5-ounce) can fire-roasted crushed tomatoes
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 lemon, juiced