Vegetable Barley Soup Recipe

As the days grow shorter and the air turns crisp, there's nothing quite like a bowl of homemade soup to warm the soul. Among the myriad of soup recipes, Hearty Vegetable Barley Soup stands out not only for its rich flavors and comforting texture but also for its exceptional health benefits. This recipe beautifully combines the wholesome goodness of vegetables with the nutritional powerhouse that is barley, making it an ideal choice for those looking to nourish their bodies during the colder months.

Warm up this season with a comforting bowl of Hearty Vegetable Barley Soup. This nutrient-rich recipe combines the chewy texture of barley with an array of fresh, colorful vegetables, making it both satisfying and nourishing. Packed with dietary fiber, vitamins, and minerals, this soup is perfect for supporting your health during the colder months. Easy to make and customizable with seasonal ingredients, it's a delicious way to enjoy wholesome nutrition. Gather your ingredients and savor the cozy flavors in every spoonful!

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Ingredients

1 cup pearl barley, rinsed

2 tablespoons olive oil

1 onion, diced

3 garlic cloves, minced

3 medium carrots, diced

2 stalks celery, diced

1 bell pepper (any color), diced

1 medium zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes, with juice

6 cups vegetable broth (or water)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper, to taste

2 cups fresh spinach or kale, chopped

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

Add the Vegetables: Stir in the carrots, celery, and bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Incorporate Barley: Add the rinsed pearl barley to the pot, stirring it in with the vegetables for about 2 minutes to lightly toast it.

Pour the Liquid: Add the diced tomatoes (with their juice), vegetable broth, dried thyme, dried oregano, bay leaf, salt, and pepper. Stir well to combine.

Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30-35 minutes, until the barley is tender and the soup has thickened slightly.

Finish with Greens: Add the green beans and spinach (or kale) to the pot, and cook for an additional 5-10 minutes, until the greens are wilted and tender.

Season to Taste: Remove the bay leaf, and taste the soup. Adjust seasoning with more salt and pepper if needed.

Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.

Prep Time, Total Time, Servings: 15 min | 50 min | 6 servings