Description
A hearty and nutritious vegetable barley soup that warms the heart and nourishes the body.
Ingredients
Scale
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 3 medium Carrots, diced
- 2 stalks Celery, diced
- 1 cup Green Beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) Diced Tomatoes with juice
- 1 cup Pearl Barley
- 2 tablespoons Olive Oil
- 4 cups Vegetable Broth
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
- Salt and Pepper, to taste
- Fresh Parsley, chopped (optional, for garnish)
Instructions
- Prepare the vegetables by rinsing the pearl barley and chopping the onion, carrots, celery, and mincing the garlic.
- Heat olive oil in a large pot over medium heat and sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Add diced carrots and celery to the pot and cook for about 5 minutes until they start to soften.
- Add rinsed barley, diced tomatoes (with juice), vegetable broth, and green beans. Stir in dried thyme and bay leaves.
- Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 30-40 minutes until the barley is tender and vegetables are cooked through.
- Remove bay leaves, taste the soup, and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Frozen vegetables can be used as a convenient alternative to fresh.
- Soup can be stored in the fridge for up to four days or frozen for up to three months.
- For a slow cooker version, sauté onions and garlic, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable barley soup, healthy soup, comfort food, vegetarian recipe