Description
A wholesome and hearty vegetable barley soup packed with nutritious ingredients.
Ingredients
Scale
- 1 cup pearl barley
- 8 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent.
- Add the diced carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
- Stir in the zucchini, bell pepper, and green beans, cooking for another 3-4 minutes.
- Add the pearl barley, vegetable broth, diced tomatoes, dried thyme, and dried oregano. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the barley is tender.
- Season with salt and pepper to taste. If desired, garnish with fresh parsley before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 3 months.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg