Pinto Barley Soup

One of the best things about chilly weather is eating nourishing warm foods. During the autumn and winter months, I always have a pot of soup on the stove. This recipe is one of my favorites because its quite filling and provides complete protein along with healthy carbs from the barley and fats from the avocado.

1/2 onion, diced
2 ribs celery, diced
2 carrots, diced
2 potatoes, diced
2 tbsp olive oil
8 cups veggie broth
1 cup dry pearled barley
2 cups cooked pinto beans
1/3 cup tomato puree
1/4 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1 tsp onion powder
2 large bay leaves
Diced avocado for topping

Sautee onions, celery, carrots and any other vegetables for 3-5 minutes in a large soup pot. Add veggie broth and all other ingredients, except avocado, and bring to a simmer, then reduce heat to medium low.

Allow to simmer for at least an hour, stirring occasionally, until barley is soft. Serve in bowls with avocado on top.