Description
Vegetable Barley Soup offers a cozy, nutritious escape in just 30 minutes. This hearty dish blends tender vegetables with nutty pearl barley, creating a deliciously satisfying meal perfect for chilly days or any time you crave warmth and comfort. Its adaptability allows you to use whatever veggies you have on hand, making it a versatile choice for any kitchen.
Ingredients
Scale
- 1 cup pearl barley
- 2 tbsp extra virgin olive oil
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups fresh spinach or kale
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for about 5 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in pearl barley, diced tomatoes (with juice), and vegetable broth. Bring to a boil, then reduce heat and simmer gently.
- Cover partially and let simmer for about 25 minutes or until barley is tender.
- Stir in spinach or kale just before serving; allow to wilt for about 2 minutes.
- Ladle into bowls and enjoy! Optionally garnish with fresh herbs or cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180
- Sugar: 3g
- Sodium: 330mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Customize the soup by adding seasonal vegetables like zucchini or bell peppers. For added protein, consider mixing in beans or lentils. Store leftovers in an airtight container in the refrigerator for up to five days.