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Vegetable Barley Soup

Vegetable Barley Soup
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This Vegetable Barley Soup is the perfect cozy dish for chilly days, combining hearty pearl barley with an array of colorful vegetables in a rich, flavorful broth. With its nourishing ingredients and satisfying texture, this soup is ideal for family dinners or meal prep, allowing you to enjoy wholesome goodness throughout the week. Easy to make in about an hour using your stovetop or slow cooker, it’s a versatile recipe that can be customized with your favorite veggies. Plus, leftovers freeze beautifully for a quick meal later on.

Ingredients

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  • 3 tablespoons olive oil
  • 1 medium yellow onion (chopped)
  • 3 ribs celery (chopped)
  • 3 carrots (sliced)
  • 4 cloves garlic (minced)
  • ¾ cup pearl barley (rinsed)
  • 6 cups low sodium vegetable broth
  • 1 can (15 oz) petite diced tomatoes
  • ½ pound Yukon gold potatoes (chopped)
  • ¾ cup frozen green beans

Instructions

  1. Heat olive oil in a Dutch oven over medium heat; add onion, celery, and carrots. Cook for about 5 minutes until softened.
  2. Stir in minced garlic and cook for another 30 seconds.
  3. Add rinsed barley, Italian seasoning, thyme, salt, and pepper; mix well.
  4. Pour in vegetable broth and diced tomatoes; add bay leaf and bring to a simmer.
  5. Cover and simmer for about 25 minutes before adding chopped potatoes; continue cooking for another 20-35 minutes until barley is tender.
  6. Add frozen green beans during the last 5 minutes of cooking. Remove the bay leaf before serving.

Nutrition

Find it online: https://homemadeglutenfree.com/vegetable-barley-soup/