Description
A hearty and healthy Vegetable Barley Soup that is both satisfying and nutritious. Packed with a variety of vegetables, barley, and flavorful herbs, this vegan soup is perfect for a comforting meal.
Ingredients
Scale
Vegetable Barley Soup Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth
- 2/3 cup pearl barley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 cup chopped spinach or kale (optional)
- Fresh parsley for garnish
Instructions
- Heat Olive Oil: In a large pot, heat olive oil over medium heat.
- Sauté Vegetables: Add onion, carrots, and celery. Sauté for 5–6 minutes until slightly softened. Stir in garlic and cook for an additional minute.
- Add Remaining Ingredients: Add zucchini, green beans, diced tomatoes, vegetable broth, barley, thyme, oregano, salt, pepper, and bay leaf.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 35–40 minutes or until barley and vegetables are tender. Add spinach or kale in the last 5 minutes if desired.
- Remove Bay Leaf and Serve: Discard the bay leaf. Ladle into bowls and garnish with fresh parsley.
Notes
- This soup thickens upon sitting; adjust consistency with more broth or water when reheating.
- For a heartier version, consider adding cooked beans or lentils.
- Freeze individual portions for future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 6g
- Sodium: 520mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
