Vegetable Barley Soup
Warm up with a bowl of homemade Vegetable Barley Soup, packed with fresh veggies and wholesome barley for a truly satisfying meal.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 can diced tomatoes, undrained 14.5 oz
- 1 cup pearl barley, rinsed
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 cup frozen peas
- 4 oz fresh spinach, roughly chopped
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Pour in the vegetable broth and add the undrained diced tomatoes, rinsed pearl barley, bay leaf, dried thyme, and dried oregano. Stir everything to combine. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the barley is tender.
- Add Final Vegetables and Season: Stir in the frozen peas and fresh spinach. Cook for an additional 3-5 minutes, or until the spinach has wilted and the peas are heated through. Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Ladle hot soup into bowls, garnish with fresh parsley, and serve immediately.
Notes
- For extra richness, use a good quality vegetable broth or homemade stock.
- Don't overcook the barley; it should be tender with a slight chew.
- Taste and adjust seasonings generously before serving for the best flavor.