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Vegetable Barley Soup Recipe

American · Soup · 60 min total

A hearty and nourishing soup packed with vegetables and pearl barley, perfect for a comforting meal.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup pearl barley, rinsed
• 2 cups chopped kale or spinach
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add garlic, thyme, and bay leaf; cook for 1 minute until fragrant.
3. Pour in vegetable broth and diced tomatoes; bring to a boil.
4. Stir in barley, reduce heat to low, cover, and simmer for 30 minutes, or until barley is tender.
5. Add kale and cannellini beans; cook for another 5 minutes until kale is wilted.
6. Season with salt and pepper to taste. Remove bay leaf before serving.

Tips

• For a richer flavor, use homemade vegetable broth.
• Store leftovers in the refrigerator for up to 5 days; soup thickens upon standing, so add a splash of broth when reheating.
• This soup freezes well for up to 3 months.

More about Vegetable Barley Soup →

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