Description
A hearty and healthy Vegetable Barley Soup that’s perfect for cozy meals. Packed with colorful vegetables, pearl barley, and flavorful herbs, this vegan soup is nourishing, easy to make, and great for meal prep or warming up on chilly days.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 cup chopped spinach or kale (optional)
Liquids and Canned Goods
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups vegetable broth
- 1 tablespoon lemon juice (optional, for brightness)
Grains & Seasonings
- 3/4 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5–6 minutes until the vegetables have softened and the onion is translucent.
- Add garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic’s aroma to develop without burning.
- Add vegetables, barley, and broth: Add the chopped zucchini, green beans, diced tomatoes with their juice, vegetable broth, rinsed pearl barley, dried thyme, dried basil, and bay leaf to the pot. Stir to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer uncovered for 40–45 minutes, stirring occasionally, until the barley is tender. Add more broth or water if the soup becomes too thick during cooking.
- Incorporate greens: Remove and discard the bay leaf. Stir in the chopped spinach or kale if using, and cook for another 5 minutes until the greens have wilted and softened.
- Season and serve: Taste and season the soup with salt, pepper, and the optional lemon juice to brighten the flavors. Serve hot and enjoy your nutritious vegetable barley soup.
Notes
- This soup stores well and develops more flavor when reheated the next day, making it excellent for leftovers.
- For a heartier version, consider adding canned beans such as cannellini or chickpeas, or include cubed potatoes during the simmer step.
- Using quick-cooking pearl barley can reduce the simmer time significantly if you need the soup ready faster.
- Adjust the seasoning and lemon juice based on your preference for brightness and acidity.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
