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Vegetable Barley Soup

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Vegetable Barley Soup is a hearty and nourishing one-pot meal filled with tender vegetables, wholesome barley, and a flavorful broth. Perfect for chilly days, meal prep, or a comforting family dinner, this soup is both satisfying and nutritious.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 cup pearl barley
  • 1 can (14 ounces) diced tomatoes
  • 8 cups vegetable broth
  • 1 zucchini, diced
  • 1 cup green beans, cut into bite-sized pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups spinach or kale, chopped
  • 1 tablespoon lemon juice

Instructions

  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the pearl barley, diced tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and black pepper.
  5. Bring the mixture to a boil.
  6. Reduce the heat to low and simmer for 30 minutes.
  7. Add the zucchini and green beans.
  8. Continue simmering for 15 to 20 minutes, or until the barley is tender.
  9. Stir in the spinach or kale and cook for 2 to 3 minutes until wilted.
  10. Remove the bay leaf.
  11. Stir in the lemon juice.
  12. Taste and adjust the seasonings if needed.
  13. Serve warm.

Notes

  • Add mushrooms, beans, or lentils for extra texture and protein.
  • Hulled barley may be used but requires a longer cooking time.
  • Barley absorbs liquid as it sits, so add extra broth when reheating if needed.
  • Fresh herbs such as parsley, dill, or basil make excellent garnishes.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze for up to 3 months and thaw before reheating.

Nutrition

Find it online: https://thefamilycooking.com/vegetable-barley-soup/