Description
A hearty and nutritious Vegetable Barley Soup that combines wholesome vegetables and pearl barley simmered to perfection in a savory vegetable broth. This vegan-friendly soup is perfect for a comforting meal that’s both healthy and filling.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup fresh spinach or kale, chopped (optional)
- Chopped fresh parsley for garnish
Liquids & Canned goods
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable broth
Grains & Spices
- 3/4 cup pearl barley, rinsed
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat Olive Oil and Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
- Add Carrots and Celery: Stir in the sliced carrots and celery, cooking for an additional 4 to 5 minutes until the vegetables begin to soften slightly.
- Add Remaining Vegetables and Liquids: Add the chopped zucchini, green beans, the entire can of diced tomatoes with juice, and 6 cups of vegetable broth to the pot.
- Add Barley and Seasonings: Stir in the rinsed pearl barley, dried thyme, dried oregano, bay leaf, and season the mixture with salt and pepper to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for 40 to 45 minutes, or until the barley is tender and the vegetables are cooked through.
- Add Greens: During the last 5 minutes of cooking, stir in the chopped fresh spinach or kale if using, allowing them to wilt into the soup.
- Finish and Serve: Remove the bay leaf. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley.
Notes
- This soup stores well and tastes even better the next day as flavors meld.
- For a heartier soup, you can add cooked beans or lentils.
- To reduce cook time, substitute with quick-cooking barley and simmer for about 20 minutes.
