Name: Vegetable Barley Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 cup pearl barley, rinsed; 1 large onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 6 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 tsp dried thyme; 1 tsp dried rosemary; 2 tbsp olive oil; Salt and pepper to taste; Fresh parsley for garnish

Description

Warm, wholesome, and packed with nutrients, this Vegetable Barley Soup is the perfect comfort food for chilly days. Combining the earthy goodness of barley with a medley of fresh vegetables, this soup is not only delicious but also incredibly satisfying. Whether you’re looking for a healthy lunch option or a cozy dinner, this vegetable barley soup recipe will hit the spot every time.

Ingredients

Scale

1 cup pearl barley, rinsed
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
6 cups vegetable broth
1 can (14 oz) diced tomatoes
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the vegetable broth and diced tomatoes, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Add the dried thyme and rosemary for extra flavor.
Add the rinsed pearl barley to the pot, stirring well to ensure it’s evenly distributed. Let the soup simmer for about 30-40 minutes, or until the barley is tender and the flavors have melded together.
Once the barley is cooked, season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes to enhance the flavors. Garnish with fresh parsley before serving.

Notes

Protein Boost: Add cooked chickpeas or lentils for extra protein.
Spice It Up: Add a pinch of red pepper flakes for a spicy kick.
Quick Version: Use quick-cooking barley to reduce cooking time.
Storage: This soup keeps well in the fridge for up to 3 days and freezes beautifully.

Prep Time: 10 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 220 Kcal
Sugar: 6g
Sodium: 480mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

Keywords: vegetable barley soup, healthy soup recipe, vegetarian soup, barley soup, comfort food, easy soup recipe, homemade soup, nutritious soup