Description
Warm up with a comforting bowl of Vegetable Barley Soup, a hearty and nutritious dish that’s perfect for chilly days. This soup is packed with vegetables, barley, and flavorful herbs in a savory broth.
Ingredients
Units
Scale
Vegetable Barley Soup Ingredients:
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, sliced into 1/4-inch thick rounds or half rounds if large
- 4 cloves garlic, minced
- 3/4 cup pearl barley, rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 6 cups low-sodium vegetable broth, plus more as needed
- 15-ounce can petite diced tomatoes
- 1 bay leaf
- 1/2 pound Yukon gold potatoes (1-2 potatoes), chopped into 3/4-inch pieces
- 3/4 cup frozen green beans
Instructions
- Saute Vegetables: Heat olive oil in a Dutch oven over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
- Add Aromatics: Stir in garlic and cook for 30 seconds.
- Incorporate Barley and Seasonings: Add barley, Italian seasoning, thyme, salt, and pepper.
- Add Broth and Tomatoes: Pour in vegetable broth, diced tomatoes, and bay leaf. Simmer covered for 25 minutes.
- Cook Potatoes and Green Beans: Stir in potatoes, cover, and simmer for an additional 20-35 minutes. Add green beans in the last 5 minutes of cooking.
- Serve: Remove bay leaf before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 9g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
