Vegetarian Barley Vegetable Soup
Warm, hearty, and brimming with vibrant flavors, this Vegetarian Barley Vegetable Soup is the ultimate comfort food for any season. Packed with wholesome ingredients like pearl barley, zucchini, carrots, and green beans, this one-pot recipe delivers a healthy dose of plant-based goodness in every spoonful. The savory blend of aromatic herbs—bay leaf, thyme, and oregano—infuses the vegetable-packed broth with irresistible depth, while a touch of garlic brings everything together. Ready in under an hour, this easy-to-make soup is perfect for weeknight dinners or meal prep, as it reheats beautifully. Serve it piping hot with a sprinkle of fresh parsley for a nourishing, satisfying dish that showcases the best of vegetarian cooking. Perfect for cozy nights in and loaded with fiber and nutrients, this soup is your go-to for a wholesome yet flavorful meal.
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Recipe Information
Ingredients
- 0.75 cup pearl barley
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (sliced into rounds)
- 2 medium celery stalks (chopped)
- 3 cloves garlic cloves (minced)
- 1 medium zucchini (diced)
- 14 ounces diced tomatoes (canned, with juice)
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen green beans
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Rinse the pearl barley thoroughly under cold water and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and chopped celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the diced zucchini, canned diced tomatoes (with their juice), and the rinsed pearl barley to the pot.
Pour in the vegetable broth and stir to combine.
Add the bay leaf, dried thyme, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30 minutes, stirring occasionally.
After 30 minutes, add the frozen green beans to the pot and cook for an additional 10-15 minutes, until the barley is tender and the flavors are well combined.
Remove the bay leaf from the soup and discard.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6751 mg | 294% | |
| Total Carbohydrate | 269.8 g | 98% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 55.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5232 mg | 111% | |
*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.
