Hearty Vegetable and Barley Soup
Hearty Vegetable and Barley Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth, low sodium
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup pearl barley, rinsed
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Finishing Vegetables
- 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces
- 1 cup corn kernels, fresh or frozen
- 3 cups fresh spinach, packed, roughly chopped
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, stirring constantly to prevent burning.
⏱️ 1 min
- 3
Pour in the vegetable broth and diced tomatoes (with their juice). Add the rinsed pearl barley, bay leaf, dried thyme, salt, and black pepper. Stir everything together.
⏱️ 2 min
- 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the barley is almost tender.
⏱️ 30 min
- 5
Stir in the green beans and corn kernels. Continue to simmer for another 10 minutes, or until the vegetables are tender-crisp and the barley is fully cooked.
⏱️ 10 min
- 6
Remove the bay leaf. Stir in the fresh spinach and cook for 1-2 minutes, or until the spinach has wilted. Taste and adjust seasonings as needed.
⏱️ 2 min
- 7
Ladle the hearty vegetable and barley soup into bowls and serve warm. Enjoy this comforting and healthy meal!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Vegetable and Barley Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth, low sodium
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup pearl barley, rinsed
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Finishing Vegetables
- 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces
- 1 cup corn kernels, fresh or frozen
- 3 cups fresh spinach, packed, roughly chopped
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, stirring constantly to prevent burning.
⏱️ 1 min - 3
Pour in the vegetable broth and diced tomatoes (with their juice). Add the rinsed pearl barley, bay leaf, dried thyme, salt, and black pepper. Stir everything together.
⏱️ 2 min - 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the barley is almost tender.
⏱️ 30 min - 5
Stir in the green beans and corn kernels. Continue to simmer for another 10 minutes, or until the vegetables are tender-crisp and the barley is fully cooked.
⏱️ 10 min - 6
Remove the bay leaf. Stir in the fresh spinach and cook for 1-2 minutes, or until the spinach has wilted. Taste and adjust seasonings as needed.
⏱️ 2 min - 7
Ladle the hearty vegetable and barley soup into bowls and serve warm. Enjoy this comforting and healthy meal!
⏱️ 1 min