Description
A nourishing and hearty vegetable barley soup, perfect for chilly days and packed with nutrients.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 3/4 cup pearl barley
- 1 bay leaf
- 1.5 teaspoons salt (adjust to taste)
- 2 cups chopped spinach or kale (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until the veggies are softened.
- Stir in the basil, oregano, thyme, and black pepper. Then, add the broth, diced tomatoes, barley, bay leaf, and salt. Stir well.
- Bring the mixture to a boil. Then reduce the heat to low. Cover and let it simmer for 40–50 minutes until the barley is tender.
- If adding spinach or kale, stir it in during the last 5 minutes of cooking until wilted.
- Remove the bay leaf, taste the soup, and adjust seasoning if needed.
- Ladle the soup into bowls and enjoy it with bread or a side salad.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American