Description
This hearty Vegetable Barley Soup is a comforting and nutritious dish that is perfect for a cozy meal. Packed with a variety of vegetables and pearl barley, this soup is flavorful and satisfying.
Ingredients
Scale
Vegetable Barley Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes with juice
- 8 cups vegetable broth
- 3/4 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped spinach or kale
- 2 tablespoons fresh parsley, chopped
- juice of 1/2 lemon (optional)
Instructions
- Heat the olive oil: In a large soup pot, heat the olive oil over medium heat.
- Sauté vegetables: Add onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add remaining ingredients: Add zucchini, green beans, diced tomatoes, vegetable broth, barley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, then simmer covered for 45–50 minutes until barley is tender.
- Finish the soup: Stir in spinach or kale and cook for 5 minutes. Remove bay leaves. Add parsley and lemon juice. Adjust seasoning if needed. Serve hot.
Notes
- You can substitute pearl barley with hulled barley, but adjust cooking time.
- Add more broth if the soup thickens too much.
- This soup freezes well, great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
