Weeknight Barley Soup

Nutriscore Rating: 74/100

Cozy up with a bowl of hearty and nourishing Weeknight Barley Soup—a perfect blend of wholesome ingredients and comforting flavors, ready in under an hour! This one-pot vegetarian soup combines tender pearl barley, fresh vegetables like carrots, celery, and spinach, and savory aromatics including garlic and thyme, all simmered to perfection in a flavorful vegetable broth. A touch of canned diced tomatoes adds a subtle richness, while a sprinkle of fresh parsley elevates each bowl with a burst of brightness. Easy to prepare with minimal prep time, this soup is ideal for busy evenings, offering a warm, satisfying meal that’s both healthy and packed with fiber. Serve this delicious barley soup with crusty bread or a simple green salad for a fuss-free, weeknight dinner your family will love.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 0.75 cup pearl barley
• 6 cups vegetable broth
• 1 15-ounce can diced tomatoes (canned, with juices)
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 cups baby spinach
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

📝 Instructions

11 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.

3. Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

4. Add the pearl barley to the pot and stir to coat it in the oil and vegetables.

5. Pour in the vegetable broth and diced tomatoes (with juices).

6. Add the bay leaf and dried thyme, then bring the mixture to a boil.

7. Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally, until the barley is tender.

8. Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes, or until the spinach is wilted.

9. Season the soup with salt and black pepper to taste.

10. Ladle the soup into bowls and garnish with chopped fresh parsley, if using.

11. Serve hot and enjoy!

Nutrition Facts

1 serving (611.0g)

Calories		302
% Daily Value*
Total Fat		10.4 g	13%
	Saturated Fat	1.8 g	9%
	Polyunsaturated Fat	1.2 g
Cholesterol		0 mg	0%
Sodium		1327 mg	58%
Total Carbohydrate		46.4 g	17%
	Dietary Fiber	9.2 g	33%
	Total Sugars	12.2 g
Protein		9.8 g	20%
Vitamin D		0.0 mcg	0%
Calcium		122 mg	9%
Iron		3.7 mg	20%
Potassium		1108 mg	24%

*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.

Source of Calories

Fat: 370 cal (29.3%%)

Protein: 155 cal (12.3%%)

Carbs: 740 cal (58.5%%)