Description
A hearty and flavorful Vegetable Barley Soup that is both comforting and nutritious. This plant-based soup is packed with wholesome ingredients like barley, vegetables, and aromatic herbs, making it a satisfying meal on its own.
Ingredients
Scale
Vegetable Barley Soup:
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 zucchini (diced)
- 1 cup green beans (cut into 1-inch pieces)
- 1 (14.5 oz) can diced tomatoes (with juice)
- ¾ cup pearl barley (rinsed)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 cups baby spinach or kale (optional)
- chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic, carrots, and celery and cook for another 5 minutes.
- Add the zucchini, green beans, diced tomatoes with juice, barley, vegetable broth, thyme, basil, salt, pepper, and bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 to 55 minutes, or until the barley and vegetables are tender.
- If using spinach or kale, stir it in during the last 5 minutes of cooking.
- Remove the bay leaf before serving. Garnish with fresh parsley if desired.
Notes
- This soup thickens as it sits—add extra broth or water when reheating.
- You can use quick-cooking barley to reduce cook time.
- Freeze leftovers in individual portions for easy meals.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
