Description
A hearty and healthy Vegetable Barley Soup packed with wholesome vegetables and pearl barley, simmered to perfection for a comforting and nutritious meal that’s perfect for any day.
Ingredients
Scale
Vegetables
- 1 medium chopped onion
- 2 medium chopped carrots
- 2 ribs chopped celery
- 3 cloves minced garlic
- 2 cups diced potatoes
- 1 cup chopped green beans (fresh or frozen)
- 2 tablespoons chopped fresh parsley
Others
- 2 tablespoons olive oil
- 3/4 cup pearl barley, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
Instructions
- Prepare the Base Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and cook for about 5 minutes until softened and aromatic.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, making sure not to burn the garlic to retain its flavor.
- Add Main Ingredients: Add diced potatoes, rinsed pearl barley, canned diced tomatoes, vegetable broth, dried thyme, dried oregano, and the bay leaf to the pot. Stir everything together.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the soup simmer gently for 35 minutes to allow the barley and vegetables to cook and flavors to meld.
- Add Green Beans: Stir in the chopped green beans, and continue simmering, covered, for another 10 to 15 minutes until both the barley and all vegetables are tender.
- Season and Finish: Remove the bay leaf. Season the soup with salt and black pepper to taste. Stir in chopped fresh parsley just before serving for a fresh herbal note.
Notes
- For extra greens, add spinach or kale during the last few minutes of cooking.
- If you prefer a thicker soup, simmer uncovered for an additional 5 minutes to reduce the liquid.
