Description
A hearty and nutritious vegetable barley soup, perfect for chilly days and packed with fresh vegetables and barley.
Ingredients
Scale
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1 cup Green Beans, trimmed and cut into 1-inch pieces
- 1 cup Pearl Barley
- 6 cups Vegetable Broth
- 1 can Diced Tomatoes
- 2 tbsp Olive Oil
- Fresh Herbs (Parsley, Thyme)
- Salt and Pepper to taste
Instructions
- Wash and prepare all fresh vegetables.
- Rinse the barley under cold water.
- In a large pot, heat olive oil and sauté onions for 3-4 minutes.
- Add minced garlic and cook for another minute.
- Stir in carrots, celery, and green beans; cook for 5 minutes.
- Pour in vegetable broth and add rinsed barley; bring to a boil.
- Reduce heat, cover, and simmer for 30-35 minutes.
- Add diced tomatoes and fresh herbs; season with salt and pepper.
- Simmer for an additional 5-10 minutes before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months in freezer-safe containers.
- Adjust seasoning to taste as you cook.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegetable barley soup, healthy soup, vegetarian recipe, comfort food