Description
Warm up with a hearty and nutritious Vegetable Barley Soup that’s packed with wholesome ingredients and savory flavors. This comforting soup is a perfect way to enjoy a cozy meal on a chilly day.
Ingredients
Units
Scale
Vegetable Barley Soup:
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, sliced into 1/4-inch thick rounds or half rounds if large
- 4 cloves garlic, minced
- 3/4 cup pearl barley, rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 6 cups low sodium vegetable broth, plus more as needed
- 15-ounce can petite diced tomatoes
- 1 bay leaf
- 1/2 pound Yukon gold potatoes (1-2 potatoes), chopped into 3/4-inch pieces
- 3/4 cup frozen green beans
Instructions
- Heat the olive oil: In a Dutch oven or other large pot, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook until softened, about 5 minutes.
- Add garlic: Stir in the garlic and cook for 30 seconds.
- Add barley and seasonings: Add the barley, Italian seasoning, dried thyme, salt, and pepper. Mix well.
- Simmer: Pour in the vegetable broth, diced tomatoes, and bay leaf. Bring to a simmer, cover, and cook for 25 minutes.
- Add potatoes: Stir in the chopped potatoes. Cover and simmer for additional 20-35 minutes until barley is tender.
- Finish with green beans: Add the frozen green beans during the last 5 minutes of cooking. Remove the bay leaf before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
