Description
A straightforward recipe for a hearty soup featuring barley and mixed vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/2 cup pearl barley, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 cup chopped mixed vegetables (e.g., green beans, zucchini)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add rinsed barley, vegetable broth, diced tomatoes, thyme, rosemary, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the barley is tender.
- Stir in the remaining mixed vegetables. Continue to simmer, uncovered, for another 10 minutes, or until vegetables are cooked through.
- Remove the bay leaf before serving. Season with salt and pepper to your preference.
Notes
- For a richer flavor, use low-sodium broth and adjust salt at the end.
- You can substitute pearl barley with quick-cooking barley, reducing the simmering time by about 10 minutes.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 5
- Sodium: 450
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 7
- Protein: 6
- Cholesterol: 0
Keywords: vegetable barley soup, barley soup recipe, vegetarian soup, healthy soup, easy soup