Description
Warm up with a comforting bowl of hearty Vegetable Barley Soup. This vegan and vegetarian-friendly dish is packed with nutritious veggies and wholesome pearl barley, simmered in a flavorful broth. Perfect for a cozy meal on a chilly day.
Ingredients
Scale
Vegetable Barley Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 cup pearl barley
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 cup baby spinach or chopped kale (optional)
- fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5–6 minutes until vegetables are softened.
- Stir in the zucchini, green beans, barley, diced tomatoes, vegetable broth, thyme, basil, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 40–45 minutes, or until the barley is tender and the soup has thickened slightly.
- Stir in the spinach or kale, if using, and cook for an additional 2–3 minutes until wilted. Remove bay leaf before serving. Garnish with chopped fresh parsley.
Notes
- This soup stores well and tastes even better the next day.
- For added protein, stir in canned beans or lentils.
- To make it heartier, add diced potatoes or corn.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 190
- Sugar: 6g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
