Vegetable Barley Soup
This hearty Vegetable Barley Soup is packed with veggies and perfect for chasing away the winter chill!
Servings: 6 to 8 servings
Calories: 304kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 large carrots, thinly sliced
- 1 large stalk celery, thinly sliced
- 1 (8-ounce) package mushrooms, sliced
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 ½ cups frozen cut green beans
- 1 cup pearl barley
- ⅔ cup frozen corn
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- ⅔ cup frozen peas
- ⅓ cup chopped Italian parsley, plus extra for serving
- kosher 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, then saute until softened (about 5 minutes).
- Increase heat to medium-high. Add mushrooms and cook until lightly browned, stirring frequently.
- Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Stir in broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.
- Bring soup to a boil, then reduce to a simmer. Cook 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. Discard bay leaf, then stir in parsley and season to taste with salt and pepper.
- Serve soup hot, sprinkled with additional parsley. Enjoy!
Notes
The finished recipe is very thick and hearty. If you prefer a more brothy soup, just add more vegetable broth near the end of the cooking time.
Be sure to use pearl barley for this recipe, not quick-cooking barley. If you use quick-cooking barley, it will be finished cooking before the vegetables are done.
Check out the information before the recipe for more tips and substitution ideas!
Nutrition
Calories: 304kcal
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