Vegetable Barley Soup
A classic comfort meal that is so hearty, satisfying, and cozy. Plus easy to customize with your own favorite vegetables!
Servings6 large bowls
Ingredients
- 1 yellow onion
- 2 carrots
- 3-4 cloves garlic
- 15 oz. can diced tomatoes (or fire-roasted)
- 6 cups vegetable broth
- 3/4 cup pearled barley, uncooked
- 1 1/2 cups cut green beans (I use frozen)
- 1 cup sweet corn (I use frozen)
- 1 cup peas (I use frozen)
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
Optional additions:
- 1 Tbsp. white miso (to stir in at the end)
- Fresh parsley for garnish
Instructions
- Dice onion.
- In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté method.)
- Meanwhile, dice carrot and mince garlic.
- When onions are translucent, add carrot, garlic, basil, and oregano. Stir and sauté 1 minute.
- Add broth, tomatoes with juice, and green beans. Increase heat and bring to a light boil.
- Rinse barley well.
- When broth is lightly boiling, add barley. Stir and reduce heat to medium-low. Simmer for about 35-40 minutes or until barley is tender. (Add more broth or water if desired as the barley will soak up some liquid.)
- When barley is cooked, stir in sweet corn and peas. Heat for 5 more minutes.
- Optional (but recommended!) miso addition: in a small bowl, whisk 1 Tbsp. white miso with 1/3 cup warm water to remove clumps. Add to pot right before serving and stir well to combine. (Or simply salt/pepper to taste as needed.)
- Great served with chopped parsley (or your favorite herbs).
Notes
Tomato: For a more pronounced tomato flavor, feel free to add another can of diced tomatoes (or fire-roasted), tomato paste, or tomato sauce.
Gluten-free version: Substitute the barley with rice, quinoa, lentils, or even your favorite GF pasta, etc.
Nutrition Per Serving (Estimate)
Calories: 189 kcal | Carbohydrates: 41 g | Protein: 7 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 486 mg | Fiber: 8 g | Sugar: 9 g | Vitamin A: 4435 IU | Vitamin C: 24 mg | Calcium: 68 mg | Iron: 2 mg