Description
This hearty Vegetable Barley Soup is a comforting, nutritious dish perfect for chilly days. Made with wholesome pearl barley, fresh vegetables, and flavorful herbs, it offers a satisfying and fiber-rich meal that is both vegan and low in fat. The soup simmers slowly to meld flavors, resulting in a rich, savory broth loaded with tender veggies and grains.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, sliced into ¼-inch thick rounds or half rounds if large
- 4 cloves garlic, minced
- ¾ cup pearl barley, rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 6 cups low-sodium vegetable broth, plus more as needed
- 15-ounce can petite diced tomatoes
- 1 bay leaf
- ½ pound Yukon gold potatoes (1-2 potatoes), chopped into ¾-inch pieces
- ¾ cup frozen green beans
Instructions
- Heat the vegetables: Heat olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots; cook until the vegetables are softened and fragrant, about 5 minutes.
- Add the garlic: Stir in minced garlic and continue cooking for about 30 seconds until aromatic, taking care not to burn it.
- Combine seasonings and barley: Add the rinsed pearl barley, Italian seasoning, dried thyme, salt, and black pepper. Stir to coat the barley and veggies with the seasonings evenly.
- Add liquids and simmer: Pour in the low-sodium vegetable broth, add the petite diced tomatoes and bay leaf. Bring the mixture to a simmer, cover the pot, and cook gently for 25 minutes to start softening the barley.
- Add potatoes and continue cooking: Stir in the chopped Yukon gold potatoes, cover again, and simmer for an additional 20 to 35 minutes until the barley and potatoes are tender.
- Finish with green beans: Add the frozen green beans during the last 5 minutes of cooking to preserve their texture and color.
- Final touches: Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed. Serve hot for a comforting meal.
Notes
- You can substitute pearl barley with hulled barley for a chewier texture but increase cooking time accordingly.
- Low-sodium broth allows better control over salt content — adjust seasoning at the end.
- For a thicker soup, use less broth or simmer uncovered to reduce before adding green beans.
- Feel free to add other vegetables like zucchini or spinach in the last few minutes of cooking for more variety.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
