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Vegetable Barley Soup
This hearty Vegetable Barley Soup is packed with veggies and perfect for chasing away the winter chill!
Prep Time
15
mins
Cook Time
40
mins
Total Time
55
mins
Course:
Soup
Cuisine:
American
Servings:
6
to 8 servings
Calories:
304
kcal
Author:
Ginnie
Ingredients
1
tbsp
extra virgin olive oil
1
medium onion,
diced
2
carrots,
thinly sliced
1
large stalk celery,
thinly sliced
8
oz
mushrooms,
sliced
2
cloves
garlic,
minced
8
cups
vegetable broth
1
(15-oz.) can
chickpeas, drained and rinsed
1
(14.5-oz.) can
diced tomatoes
1 ½
cups
frozen cut green beans
1
cup
pearl barley
⅔
cup
frozen corn
1
tsp
dried basil
½
tsp
dried oregano
1
bay leaf
⅔
cup
frozen peas
⅓
cup
chopped Italian parsley leaves,
plus extra for serving
salt
pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add onions, carrots, and celery to oil; season with salt and pepper.
Saute veggies until softened, about 5 minutes.
Increase heat to medium-high; then add mushrooms and cook until lightly browned, stirring frequently.
Stir in garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Add broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.
Bring soup to a boil, then reduce to a simmer.
Cook soup until barley is tender, stirring occasionally, about 30 minutes.
Mix in peas and cook until tender and hot, about 1 to 2 minutes.
Remove soup from heat and discard bay leaf. Stir in parsley and season to taste with salt and pepper.
Serve soup hot, sprinkled with additional parsley. Enjoy!
Nutrition
Calories:
304
kcal
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