Description
A hearty and wholesome Vegetable Barley Soup packed with fresh vegetables and pearl barley, simmered to perfection for a comforting and nutritious meal. This vegan, dairy-free soup is perfect for a healthy lunch or dinner and tastes even better the next day.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
Liquids and Grains
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable broth
- 3/4 cup pearl barley
Seasonings and Garnish
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat oil and sauté onions: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent.
- Add garlic and base vegetables: Stir in the minced garlic, sliced carrots, and sliced celery, cooking for another 5 minutes until they soften.
- Add remaining vegetables and liquids: Add the diced zucchini, green beans, diced tomatoes with juice, vegetable broth, pearl barley, dried thyme, dried basil, and the bay leaf to the pot.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer covered for 45 to 50 minutes. Stir occasionally during this time until the barley is tender and all vegetables are cooked through.
- Season and finish: Remove the bay leaf and season the soup with salt and black pepper to taste. Garnish with chopped fresh parsley if desired.
- Serve hot: Ladle the soup into bowls and serve hot, enjoying its rich flavors and wholesome ingredients.
Notes
- This soup stores well and flavors deepen overnight, making it perfect for leftovers.
- For extra richness, add a splash of lemon juice or sprinkle Parmesan cheese just before serving.
- You can substitute pearl barley with quick-cooking barley, but reduce the cooking time to avoid overcooking.
