Description
This hearty Vegetable Barley Soup is a wholesome, comforting dish perfect for any season. Made with nutritious barley, fresh vegetables, and fragrant herbs, it’s a flavorful and filling soup that’s easy to prepare on the stovetop. Ideal for a healthy lunch or dinner, this soup offers a satisfying combination of textures and tastes, making it a great choice for vegetarians and those seeking a nutritious homemade meal.
Ingredients
Vegetables and Aromatics
- 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 and Legumes
- ¾ cup pearl barley, rinsed
Liquids and Canned Goods
- 6 cups low-sodium vegetable broth, plus more as needed
- 15-ounce can petite diced tomatoes
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Prepare the base vegetables: Heat olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, cooking until they become softened and fragrant, about 5 minutes. This step builds the flavorful foundation of the soup.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning it, ensuring the garlic flavor permeates the soup evenly.
- Incorporate barley and seasonings: Add the rinsed pearl barley along with Italian seasoning, dried thyme, salt, and black pepper. Stir well to coat the barley and veggies with the herbs and spices.
- Add liquids and tomatoes: Pour in the vegetable broth, diced tomatoes (with their juices), and add the bay leaf. Stir to combine all ingredients. Cover the pot and let the mixture simmer gently for 25 minutes to let the barley begin softening.
- Add potatoes and continue simmering: Stir in the chopped Yukon gold potatoes, cover again, and simmer for an additional 20 to 35 minutes until potatoes and barley are tender. In the last 5 minutes of cooking, add the frozen green beans so they stay vibrant and slightly crisp.
- Finish and serve: Remove the bay leaf from the soup before serving. Adjust seasoning to taste if needed, then ladle the soup into bowls and enjoy warm.
Notes
- You can add more vegetable broth or water if you prefer a thinner soup consistency.
- For added protein, consider stirring in cooked beans or lentils.
- The soup can be stored in the refrigerator for up to 4 days and freezes well for longer storage.
- Use pearl barley for best texture; hulled barley takes longer to cook.
- Adjust salt and herbs to your personal taste preferences.
- Feel free to substitute frozen green beans with fresh ones or another vegetable like peas or spinach added at the end of cooking.
