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Vegetable Barley Soup ... a thick, hearty vegetarian soup recipe that will warm you up on the coldest of days! This easy soup recipe is packed with rich, Italian flavors your whole family will love! | Hello Little Home

Vegetable Barley Soup

This hearty Vegetable Barley Soup is packed with veggies and perfect for chasing away the winter chill!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 6 to 8 servings
Calories: 304kcal
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: 304kcal
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