Description
This hearty and nutritious Vegetable Barley Soup is a perfect comforting meal, packed with wholesome vegetables, pearl barley, and seasoned with Italian herbs. Slow-simmered to enhance the flavors, this soup is ideal for a cozy lunch or dinner and makes for great leftovers.
Ingredients
Scale
Vegetables & Aromatics
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, sliced into ¼-inch thick rounds or half rounds if large
- 4 cloves garlic, minced
- ½ pound Yukon gold potatoes (1–2 potatoes), chopped into ¾-inch pieces
- ¾ cup frozen green beans
Grains & Legumes
- ¾ cup pearl barley, rinsed
Liquids & Canned Goods
- 6 cups low-sodium vegetable broth, plus more as needed
- 15-ounce can petite diced tomatoes
Herbs & Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Saute Vegetables: Heat olive oil in a Dutch oven over medium heat. Add chopped onion, celery, and carrots and cook until they begin to soften, about 5 minutes, stirring occasionally to prevent burning.
- Add Aromatics: Stir in minced garlic and cook for about 30 seconds, allowing the garlic to release its aroma without browning.
- Incorporate Barley and Seasonings: Add the rinsed pearl barley along with Italian seasoning, dried thyme, salt, and black pepper. Stir everything together to combine the flavors.
- Add Broth and Tomatoes: Pour in the vegetable broth, add the petite diced tomatoes along with their juice, and drop in the bay leaf. Cover the pot and let the soup simmer gently for 25 minutes to soften the barley and develop the flavors.
- Cook Potatoes and Green Beans: Stir in the chopped Yukon gold potatoes, cover again, and simmer for an additional 20 to 35 minutes until the potatoes are tender. Add the frozen green beans during the last 5 minutes of cooking to keep them crisp-tender.
- Serve: Remove the bay leaf and ladle the soup into bowls. Serve hot as a comforting meal perfect for colder days.
Notes
- Feel free to add other vegetables like zucchini or bell peppers depending on your preference or seasonal availability.
- If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
- For a gluten-free version, substitute the pearl barley with gluten-free grains like quinoa or rice, keeping in mind the cooking times may vary.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
