Hearty Vegetable Barley Soup
Wholesome, comforting, and packed with nutritious ingredients, Hearty Vegetable Barley Soup is the ultimate one-pot meal to warm your soul. Featuring tender chunks of Yukon gold potatoes, vibrant zucchini, and a medley of carrots and celery, this recipe balances earthy pearl barley with rich tomato broth for a satisfying bite in every spoonful. Infused with aromatic thyme, oregano, and a touch of tomato paste for depth, this plant-based soup is as flavorful as it is nourishing. Ready in just over an hour and perfect for meal prep, this vegetarian soup is ideal for cozy family dinners or as a quick, reheatable lunch. Garnish with fresh parsley for a pop of color and serve warm to savor each hearty, nourishing bite. Keywords: vegetable barley soup, hearty soup recipe, vegetarian soup, healthy barley soup, one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 medium Yukon gold potatoes, cubed
- 1 medium zucchini, diced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned with juice)
- 6 cups vegetable broth
- 3/4 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3–4 minutes until softened and translucent.
Stir in the minced garlic, carrots, and celery. Cook for an additional 3 minutes, stirring frequently.
Add the cubed potatoes and zucchini to the pot. Stir and cook for 2 minutes.
Add the tomato paste and mix well to coat the vegetables evenly.
Pour in the diced tomatoes (with their juice) and the vegetable broth.
Stir in the pearl barley, dried thyme, oregano, bay leaf, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 40 minutes, stirring occasionally.
Check the barley and vegetables for tenderness. If needed, cook for an additional 5–10 minutes.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
