Description
A hearty and wholesome vegetable barley soup packed with tender vegetables, pearl barley, and flavorful herbs, slow-simmered to create a comforting meal perfect for any season.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons olive oil
- 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
Grains and Canned Goods
- ¾ cup pearl barley, rinsed
- 15-ounce can petite diced tomatoes
Seasonings and Liquids
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 6 cups low-sodium vegetable broth, plus more as needed
- 1 bay leaf
Instructions
- Saute Vegetables: Heat olive oil in a Dutch oven over medium heat. Add chopped onion, celery, and carrots, cooking until softened, about 5 minutes, stirring occasionally to prevent sticking.
- Add Aromatics: Stir in minced garlic and cook for 30 seconds to release its fragrance without burning.
- Incorporate Barley and Seasonings: Add rinsed pearl barley, Italian seasoning, dried thyme, salt, and black pepper, stirring to coat the barley and vegetables evenly with the spices.
- Add Broth and Tomatoes: Pour in the low-sodium vegetable broth along with the petite diced tomatoes and bay leaf. Bring the mixture to a gentle simmer and cover. Let it simmer for 25 minutes to allow the barley to begin softening.
- Cook Potatoes and Green Beans: Stir in the chopped Yukon gold potatoes, cover again, and simmer for an additional 20 to 35 minutes until the potatoes are tender. Add the frozen green beans in the last 5 minutes of cooking to keep their color and texture intact.
- Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy it warm as a nutritious and satisfying meal.
Notes
- Feel free to substitute the Yukon gold potatoes with other waxy potatoes if preferred.
- Adjust salt and pepper according to taste, especially if using salted broth.
- For a thicker soup, cook uncovered during the last few minutes to allow some liquid to evaporate.
- Barley can be swapped with other grains like farro or quinoa, but cooking times may vary.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
