Vegetable Barley Soup: A Delicious Healthy Delight!
A hearty and nutritious vegetable barley soup packed with flavor and healthy ingredients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pearl barley
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the pearl barley under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in the garlic, zucchini, and bell pepper; cook for another 3 minutes.
- Add the rinsed barley, diced tomatoes, vegetable broth, thyme, and basil; bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until the barley is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.