Description
Vegetable barley soup is a hearty, wholesome dish loaded with tender vegetables, nutty barley, and savory herbs. It’s comforting, satisfying, and perfect for chilly days or anytime you want a nourishing, plant-based meal. Great for meal prep and even better the next day!
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 cup baby spinach or kale (optional)
Liquids and Canned Goods
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes with juice
- Juice of 1/2 lemon (optional, for brightness)
Grains and Oils
- 1/2 cup pearl barley, rinsed
- 1 tablespoon olive oil
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent.
- Add Vegetables: Stir in sliced carrots, sliced celery, chopped zucchini, and chopped green beans. Cook for another 5–6 minutes, stirring occasionally, allowing the vegetables to soften slightly.
- Season the Soup: Add dried thyme, dried basil, dried oregano, bay leaf, salt, and pepper to the pot. Stir to combine the herbs and seasonings with the vegetables.
- Add Grains and Liquids: Stir in the rinsed pearl barley, vegetable broth, and canned diced tomatoes along with their juice. Bring the mixture to a boil over high heat.
- Simmer: Once boiling, reduce heat to low and let the soup simmer gently for 35–45 minutes, or until the barley is tender and the flavors meld together.
- Add Greens: During the last 5 minutes of cooking, stir in the baby spinach or kale if using, allowing it to wilt into the soup.
- Final Touches: Remove the bay leaf from the pot. Adjust the seasoning with additional salt and pepper as needed. Stir in the juice of half a lemon to add brightness, if desired.
- Serve: Ladle the hot soup into bowls and serve immediately for a comforting, nutritious meal.
Notes
- Swap in other veggies like corn, potatoes, or peas depending on availability or preference.
- For a richer flavor, sauté the vegetables a bit longer before adding liquids to enhance their sweetness and depth.
- Store leftovers in the refrigerator for up to 5 days or freeze in airtight containers for up to 3 months to enjoy later.
