A comforting and nutritious soup packed with vegetables and barley, perfect for a healthy meal.
Heat a large saucepan over medium heat and spray with non-stick spray.
Ensure the pan is well-heated before adding ingredients to prevent sticking.
Add the chopped carrots, onion, and celery to the saucepan and sauté until softened, about 5-7 minutes. Add the minced garlic during the last minute.
Stir frequently to prevent the vegetables from browning too much.
Stir in the tomato paste and mix well with the vegetables.
Cook the tomato paste for a minute to enhance its flavor.
Pour in the chicken broth and add the shredded cabbage, dried basil, dried thyme, and barley. Bring to a simmer, partially cover, and cook for 20 minutes.
Stir occasionally to ensure the barley doesn't stick to the bottom.
Add the diced zucchini and chopped parsley to the soup and continue cooking for another 20 minutes, or until the barley is tender.
Taste the soup and adjust seasoning with salt and pepper if needed.
Serve the soup hot, garnished with freshly ground black pepper and a sprinkle of Parmesan cheese if desired.
Serve with a slice of crusty bread for a complete meal.
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