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
- 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
- 1 Tbsp. white miso (to stir in at the end)
- Fresh parsley for garnish
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).
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.
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