Ww Barley Vegetable Soup
Warm up with a comforting bowl of WW Barley Vegetable Soup, a hearty and wholesome recipe that's brimming with nutrition and flavor. Packed with tender pearl barley, a medley of fresh vegetables including carrots, celery, zucchini, and earthy mushrooms, and infused with aromatic herbs like thyme and oregano, this soup is as delicious as it is satisfying. A base of rich vegetable broth and juicy diced tomatoes ties everything together, making it a cozy, plant-based meal perfect for any day of the week. Ready in just under an hour and yielding six generous servings, this one-pot wonder is ideal for meal prep or feeding the whole family. Garnish with fresh parsley for a vibrant finishing touch, and serve it hot for a nourishing dish that’s both filling and Weight Watchers-friendly.
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Recipe Information
Ingredients
- 2 teaspoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 cloves, minced garlic
- 8 ounces, sliced button mushrooms
- 1 medium, diced zucchini
- 14 ounces, canned with juices diced tomatoes
- 6 cups vegetable broth
- 1 cup, uncooked pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoons, or to taste black pepper
- 0.25 cup, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the minced garlic and sliced mushrooms. Cook for another 4-5 minutes until the mushrooms release their liquid and become tender.
Add the diced zucchini and cook for 2-3 minutes to allow it to start softening.
Stir in the canned diced tomatoes (with their juices), vegetable broth, pearl barley, dried thyme, dried oregano, and the bay leaf. Mix well.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 35-40 minutes, stirring occasionally, until the barley is fully cooked and tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8562 mg | 372% | |
| Total Carbohydrate | 321.0 g | 117% | |
| Dietary Fiber | 74.4 g | 266% | |
| Total Sugars | 70.5 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 7006 mg | 149% | |
*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.
