Vegetable Barley Soup
Cozy up with a bowl of hearty and nourishing Vegetable Barley Soup, a vibrant medley of fresh vegetables and wholesome pearl barley simmered in a comforting vegetable broth. This one-pot vegetarian soup is packed with flavor from aromatic herbs like thyme, oregano, and bay leaf, and it's elevated with the addition of zucchini, mushrooms, and a pop of color from frozen peas. Perfect for meal prep, this filling soup can be on the table in just an hour, making it an ideal choice for busy weeknights. Serve it hot with crusty bread for a satisfying plant-based meal that’s both nutritious and delicious. Keywords: vegetable barley soup, healthy soup recipe, vegetarian barley soup, one-pot soup, easy vegetable soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 1 medium zucchini, diced
- 200 grams button mushrooms, sliced
- 400 grams diced tomatoes (canned)
- 6 cups vegetable broth
- 0.75 cup uncooked pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots, celery, zucchini, and mushrooms to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the diced tomatoes, vegetable broth, pearl barley, dried thyme, dried oregano, and bay leaf. Mix well and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 35-40 minutes, or until the barley is tender and cooked through.
Discard the bay leaf and stir in the frozen peas. Cook for an additional 2-3 minutes until the peas are heated through.
Season the soup with salt and black pepper to taste, adjusting as needed.
Remove the pot from heat and stir in the chopped fresh parsley.
Serve hot with your favorite crusty bread or crackers on the side.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 43.1 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 343 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3625 mg | 77% | |
*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.
