Description
Learn how to make the best vegetable barley soup with our detailed guide. Packed with wholesome ingredients, rich flavors, and easy customizations!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup pearl barley
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 cups fresh spinach or kale, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
- Add the carrots, celery, zucchini, and mushrooms. Sauté for 5 minutes until the vegetables start to soften.
- Stir in the pearl barley, dried thyme, oregano, and the bay leaf, and cook for 1 minute to enhance the flavors.
- Pour in the vegetable broth and diced tomatoes (including their juice). Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the barley is tender.
- Add the spinach or kale to the pot and cook for an additional 5 minutes until wilted.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 239kcal
- Sugar: 9g
- Sodium: 1272mg
- Fat: 8g
- Saturated Fat: 1G
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 6g