Description
This Vegetable Barley Soup is a hearty, nutritious, and comforting recipe packed with fresh vegetables, pearl barley, and aromatic herbs. Perfect as a wholesome meal that’s vegan and vegetarian-friendly, it brings warmth and balanced flavors with minimal fuss, making it an ultimate go-to for healthy weeknight dinners.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 2 cups chopped kale or spinach
Grains and Legumes
- 1 cup pearl barley, rinsed
Liquids
- 1 can (14.5 oz) diced tomatoes with juices
- 6 cups vegetable broth (low sodium)
- 1 tablespoon lemon juice (optional for brightness)
Oils and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for about 3 minutes until they become softened and fragrant.
- Cook Vegetables: Add the sliced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally to ensure even cooking and slight softening.
- Add Remaining Ingredients: Stir in diced zucchini, green beans, rinsed pearl barley, diced tomatoes with juices, vegetable broth, dried thyme, dried basil, bay leaf, salt, and black pepper. Mix well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45-50 minutes, or until the barley is tender and the flavors have melded together.
- Add Greens and Finish: Stir in the chopped kale or spinach and cook uncovered for an additional 5 minutes until the greens have wilted and incorporated into the soup.
- Season and Serve: Remove the bay leaf from the pot. Taste and adjust seasoning if needed. If desired, add lemon juice to brighten the flavors. Serve the soup hot and enjoy.
Notes
- You can easily swap kale for spinach or other leafy greens based on preference or availability.
- If the soup thickens too much as it cools or sits, simply add more broth or water to reach your desired consistency.
- For extra depth of flavor, add a parmesan rind during cooking and remember to remove it before serving.
