Name: Vegetable Barley Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 6-8
Ingredients: 1 cup pearl barley, rinsed; 2 tablespoons olive oil; 1 large onion, diced (about 1 cup); 3 medium carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 medium zucchini, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 can (14.5 oz) diced tomatoes, with juice; 8 cups vegetable broth; 2 bay leaves; 1 teaspoon dried thyme; Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Sauté the aromatics

Heat olive oil in a large soup pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften. Add garlic and cook for another 30 seconds until fragrant.
Add barley and liquids

Add the pearl barley to the pot and stir to coat with oil. Pour in the vegetable broth and diced tomatoes with their juice. Add bay leaves and thyme, then bring the mixture to a boil.
Simmer the soup

Reduce heat to low, cover the pot, and simmer for 25 minutes, until the barley is partially cooked but still firm.
Add remaining vegetables

Add the zucchini and green beans to the pot. Continue to simmer for another 15-20 minutes, until all vegetables and the barley are tender.
Season and serve

Remove bay leaves. Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.

Vegetable Barley Soup

Ingredients

Instructions

Nutritional Information