Description
This Hearty Vegetable Barley Soup features tender vegetables, chewy pearl barley, and a deeply flavorful broth. A warming, nutritious one-pot vegetarian soup that’s satisfying enough for a full meal and perfect for cozy nights.
Ingredients
Scale
- 3 Tbsp olive oil
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, sliced into 1/4-inch rounds
- 4 cloves garlic, minced
- 0.75 cup pearl barley, rinsed
- 1 tsp Italian seasoning
- 1 tsp dried thyme
- 0.5 tsp salt
- 0.5 tsp black pepper
- 6 cups low sodium vegetable broth
- 15 oz petite diced tomatoes, undrained
- 1 bay leaf
- 0.5 lb Yukon Gold potatoes, chopped into 3/4-inch pieces
- 0.75 cup frozen green beans
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion, celery, and carrots until softened, about 5 minutes. Add garlic and cook 30 seconds.
- Stir in the rinsed pearl barley, Italian seasoning, dried thyme, salt, and pepper.
- Add vegetable broth, diced tomatoes, and the bay leaf. Bring to a simmer, then reduce heat, cover, and cook.
- Simmer for 25 minutes, then stir in the potatoes. Cover and simmer 20–35 minutes more until barley is tender. Add frozen green beans in the last 5 minutes.
- Remove bay leaf. Taste and adjust seasoning before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg