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Vegetable Barley Soup

Hearty Vegetable Barley Soup: Comfort in Every Spoonful

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This hearty vegetable barley soup is a comforting bowl of warmth, packed with colorful veggies and fiber-rich barley.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil substitute with avocado oil for different flavor
  • 1 medium Yellow Onion shallots can be used for milder taste
  • 2 stalks Celery chopped green bell pepper is a great alternative
  • 2 medium Carrots either fresh or frozen carrots work
  • 3 cloves Garlic can be swapped with garlic powder if needed
For the Soup
  • 1 cup Pearl Barley use farro or quinoa as gluten-free options
  • 1 teaspoon Italian Seasoning substitute with oregano or basil for a different twist
  • 1 teaspoon Dried Thyme fresh thyme can be used (three times the amount)
  • 6 cups Low Sodium Vegetable Broth homemade broth can enhance the depth
  • 1 can Petite Diced Tomatoes crushed tomatoes work as a suitable substitute
  • 1 leaf Bay Leaf feel free to omit if not available
For the Veggies
  • 2 cups Chopped Yukon Gold Potatoes sweet potatoes can also make a delicious swap
  • 1 cup Frozen Green Beans fresh or other frozen mixed vegetables are excellent alternatives
Seasoning
  • Salt & Black Pepper essential for seasoning to taste

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Vegetable Barley Soup
  1. In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots, stirring for about 5 minutes until softened.
  2. Stir in minced garlic and sauté for an additional 30 seconds until fragrant.
  3. Add rinsed barley, Italian seasoning, dried thyme, and salt and pepper to taste. Stir well for about 1 minute.
  4. Pour in vegetable broth and diced tomatoes, add bay leaf, and bring to a gentle simmer. Cover and cook for about 25 minutes.
  5. Add chopped potatoes and cover again, simmering for 20 to 35 minutes until barley is tender and potatoes are fork-tender.
  6. In the last 5 minutes, add frozen green beans and stir gently. Simmer until heated through.
  7. Remove bay leaf and adjust seasoning. Serve warm.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 390mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

This soup is flexible; feel free to swap in seasonal veggies for exciting variations.

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