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Vegetable Barley Soup

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A hearty and nourishing vegetable barley soup made with tender vegetables, chewy barley, and a rich, savory broth.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup mushrooms, sliced
  • 1 can (400 g) diced tomatoes
  • 3/4 cup pearl barley, rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 bay leaf
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add carrots and celery, cooking for 5 minutes.
  4. Stir in zucchini and mushrooms and cook for another 3–4 minutes.
  5. Add diced tomatoes and pearl barley, stirring to combine.
  6. Pour in vegetable broth and add thyme, oregano, paprika, and bay leaf. Season lightly with salt and pepper.
  7. Bring to a boil, then reduce heat and simmer uncovered for 40–50 minutes until barley is tender.
  8. Remove bay leaf, adjust seasoning, and stir in fresh parsley.
  9. Serve hot.

Notes

  • Add leafy greens like spinach or kale for extra nutrition.
  • Use chickpeas or lentils for added protein.
  • Add lemon juice for a fresh, tangy finish.
  • Adjust thickness by adding more broth when reheating.
  • Substitute barley with rice or quinoa for a gluten-free option.

Nutrition

Find it online: https://savorymomskitchen.com/vegetable-barley-soup/