I'm trying to challenge myself by using up everything (or almost everything) in my freezer to reduce grocery trips. I have bags of frozen vegetables and a few other odds and ends that needed to go, so I quickly threw this together in a pot and let it simmer away until I left for work. This actually reminds me of my mom's beef barley soup recipe (which she also just throws together) except I used chicken. You can omit the meat and use vegetable broth to make it vegetarian. The barley is the most time-consuming part so if you're short on time white rice or even pasta will do.
Ingredients:
2 bone in chicken thighs (you can omit but I really needed to use them up!)
1 cup uncooked barley
1 cup frozen green beans
1 cup frozen peas
1 medium bag of frozen mixed vegetables (mine had carrots, zucchini, cauliflower, lima beans)
1 can of crushed tomatoes + 1 can water
1 cup chicken or vegetable broth
4 T fresh minced garlic
Salt/pepper to taste
1 tsp each of dried oregano, onion powder, garlic powder, Italian seasoning
1 bay leaf
Instructions:
1) Start by boiling the barley in a large pot filled 1/3 with water for 30 minutes. It will be undercooked and will finish in the soup. Drain and set aside
2) In the same pot add the crushed tomatoes +water, broth, seasonings, garlic and bring to a boil. Add the chicken and cook 25 minutes on medium low
3) Add all vegetables except the peas and the barley, cook on medium low for another 25 minutes. Adjust seasonings to your liking
4) Remove and shred the chicken, add meat back in and add the peas. Turn the heat off and let sit 10 minutes
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