Description

This hearty and nutritious Vegetable Barley Soup is a comforting blend of fresh vegetables, pearl barley, and savory herbs simmered in a flavorful vegetable broth. Perfect for a wholesome meal, this soup combines tender carrots, celery, onions, Yukon gold potatoes, green beans, and diced tomatoes, creating a satisfying dish that is both warming and nourishing.

Ingredients

Vegetables

1 medium yellow onion, chopped
3 ribs celery, chopped
3 carrots, sliced into ¼-inch thick rounds or half rounds if large
4 cloves garlic, minced
½ pound Yukon gold potatoes (1-2 potatoes), chopped into ¾-inch pieces
¾ cup frozen green beans
15 ounce can petite diced tomatoes

Grains & Legumes

¾ cup pearl barley, rinsed

Liquids & Oils

3 tablespoons olive oil
6 cups low sodium vegetable broth (plus more as needed)

Herbs & Spices

1 teaspoon Italian seasoning
1 teaspoon dried thyme
½ teaspoon salt (or to taste)
½ teaspoon black pepper
1 bay leaf

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Instructions

Heat the oil and sauté vegetables: Heat the olive oil in a Dutch oven or other large pot over medium heat. Once hot, add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add garlic: Add the minced garlic to the pot and cook, stirring continuously, for 30 seconds to release its aroma without burning it.
Incorporate barley and seasonings: Stir in the rinsed pearl barley, Italian seasoning, dried thyme, salt, and black pepper, mixing well to coat the grains with the seasonings.
Add liquids and tomatoes: Pour in the low sodium vegetable broth and the can of petite diced tomatoes. Add the bay leaf. Stir all the ingredients to combine thoroughly.
Simmer the soup: Bring the mixture to a gentle simmer over medium heat. Then reduce the heat to maintain a low simmer. Cover the pot with a lid and let it simmer for 25 minutes to allow the barley to start cooking and the flavors to meld.
Add potatoes and continue simmering: Stir in the chopped Yukon gold potatoes. Cover the pot again and simmer for an additional 20 to 35 minutes, or until the barley is tender.
Add green beans: During the last 5 minutes of cooking, add the frozen green beans to the soup and continue simmering until they are heated through but still retain some texture.
Finish and serve: Remove the bay leaf from the soup. Adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your healthy vegetable barley soup.

Notes

Rinsing the pearl barley helps remove any dust or debris and prevents it from becoming too sticky in the soup.
If the soup becomes too thick during cooking, add additional vegetable broth or water to reach your desired consistency.
You can substitute frozen green beans with fresh ones when in season for better texture and flavor.
This soup reheats well and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
For a gluten-free version, use certified gluten-free barley or substitute with a gluten-free grain such as quinoa.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Soup
Method: Stovetop
Cuisine: American