Description
This Vegetable Barley Soup is a hearty and healthy option, perfect for a comforting meal. Packed with nutritious vegetables and fiber-rich barley, this soup is flavorful and satisfying.
Ingredients
Scale
Vegetable Barley Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup pearl barley, rinsed
- 8 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped fresh spinach or kale
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, add onion, carrots, and celery. Cook for 5 minutes until vegetables start to soften.
- Add garlic and remaining vegetables: Stir in garlic, zucchini, and mushrooms. Cook for an additional 2 minutes.
- Combine ingredients: Add barley, vegetable broth, diced tomatoes, thyme, basil, salt, and pepper. Bring to a boil, then simmer covered for 45–50 minutes, until barley is tender.
- Add spinach or kale: Stir in spinach or kale during the last 5 minutes of cooking. Adjust seasoning if necessary.
- Serve: Ladle into bowls, garnish with parsley, and serve hot.
Notes
- For a richer flavor, try sautéing vegetables in a mix of olive oil and butter.
- Leftovers store well in the refrigerator for up to 4 days and taste better the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
