Homemade Vegetable Barley Soup

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Homemade Vegetable Barley Soup

Description

Homemade Vegetable Barley Soup is a hearty, nourishing bowl filled with colorful vegetables, wholesome barley, and savory herbs simmered in a rich broth. It’s a comforting and satisfying meal perfect for chilly evenings or a healthy lunch. With its chewy barley and tender vegetables, this soup provides warmth, nutrition, and flavor in every spoonful.

Ingredients

  • 2 tbsp olive oil

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 1 cup diced tomatoes (fresh or canned)

  • ¾ cup pearl barley, rinsed

  • 6 cups vegetable broth (low-sodium preferred)

  • 1 medium potato, diced

  • 1 cup chopped green beans

  • 1 cup corn kernels (fresh or frozen)

  • 1 tsp dried thyme

  • 1 tsp dried basil

  • ½ tsp black pepper

  • ½ tsp salt (adjust to taste)

  • 2 cups chopped spinach or kale

  • 1 tbsp lemon juice (optional, for brightness)

  • Fresh parsley for garnish

Instructions

  1. Sauté Aromatics:
    In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant and translucent, about 2–3 minutes.

  2. Add Vegetables:
    Stir in carrots, celery, and potatoes. Cook for 5 minutes to slightly soften the vegetables.

  3. Add Barley and Seasoning:
    Add barley, thyme, basil, salt, and pepper. Stir to coat the grains and vegetables with the spices.

  4. Add Broth and Tomatoes:
    Pour in the vegetable broth and diced tomatoes. Bring the soup to a boil, then reduce the heat to low and simmer for about 35–40 minutes, or until the barley is tender.

  5. Add Remaining Veggies:
    Add green beans and corn. Cook for an additional 10 minutes, until all the vegetables are tender.

  6. Finish with Greens:
    Stir in spinach or kale and simmer for 2–3 minutes until wilted. Add lemon juice for a touch of brightness if desired.

  7. Serve:
    Taste and adjust seasoning. Garnish with fresh parsley and serve hot with crusty bread.

Notes

  • Barley Options: Pearl barley cooks faster and gives a softer texture; hulled barley is more nutritious but takes longer to cook.

  • Make Ahead: This soup tastes even better the next day as the flavors develop overnight.

  • Storage: Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

  • Broth Tip: Use homemade vegetable stock for the richest flavor.

Tips

  • Add a dash of soy sauce or tamari for deeper umami flavor.

  • For a heartier meal, stir in cooked beans, lentils, or shredded chicken.

  • If soup thickens too much after storing, add a splash of water or broth before reheating.

  • Stir occasionally while simmering to prevent barley from sticking to the bottom of the pot.

Servings

Makes 6–8 servings (about 1½ cups per serving).

Nutritional Information (per serving)

  • Calories: 180

  • Protein: 6g

  • Carbohydrates: 35g

  • Fiber: 8g

  • Fat: 4g

  • Sodium: 520mg

  • Vitamin A: 70% DV

  • Vitamin C: 40% DV

  • Iron: 10% DV

(Values are approximate and may vary based on ingredients used.)

Benefits

  • Rich in Fiber: Barley and vegetables promote digestive health and satiety.

  • Heart-Healthy: Low in fat and cholesterol, supports cardiovascular health.

  • Immune Boosting: Packed with vitamins, antioxidants, and minerals.

  • Hydrating and Light: Great for cleansing and maintaining hydration.

  • Budget-Friendly: Uses simple, affordable ingredients.

Q&A

Q1: Can I use other grains instead of barley?
A1: Yes! You can substitute with farro, quinoa, or brown rice—just adjust cooking times accordingly.

Q2: Is this soup gluten-free?
A2: Barley contains gluten, so for a gluten-free version, replace it with quinoa or rice.

Q3: Can I make this in a slow cooker?
A3: Absolutely! Combine all ingredients (except greens and lemon juice) and cook on low for 6–7 hours. Add greens in the last 15 minutes.

Q4: Can I add protein?
A4: Yes, add cooked chicken, turkey, beans, or tofu for extra protein.

Q5: How can I make it creamier?
A5: Stir in a splash of coconut milk or a dollop of cashew cream at the end for a richer texture.

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