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Vegetable Barley Soup

Nutritious Vegetable Barley Soup: Cozy One-Pot Delight

This Vegetable Barley Soup is a nourishing meal that warms the body and soul, packed with vibrant vegetables and chewy pearl barley.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 cups
Course: SOUPS
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Avocado oil is a substitute.
  • 1 medium Yellow Onion Shallots work well for a milder taste.
  • 2 stalks Celery Fennel can offer a unique flavor profile.
  • 2 medium Carrots Parsnips can be used for a different taste.
  • 3 cloves Garlic Garlic powder can work as an alternative.
For the Soup
  • 1 cup Pearl Barley Quinoa is a gluten-free substitute.
  • 1 tablespoon Italian Seasoning Feel free to use oregano or a mix of basil and thyme.
  • 1 teaspoon Dried Thyme Substitute with fresh thyme (use three times as much).
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste or use lemon juice for a low-sodium option.
For the Liquid
  • 6 cups Low Sodium Vegetable Broth Chicken broth is suitable for non-vegetarians.
  • 1 can Petite Diced Tomatoes Fresh tomatoes can be used for a richer flavor.
  • 1 leaf Bay Leaf Can be omitted if unavailable.
For the Heartiness
  • 2 medium Yukon Gold Potatoes Sweet potatoes can add extra sweetness.
  • 1 cup Frozen Green Beans Fresh beans or peas can serve as alternatives.

Equipment

  • Dutch Oven

Method
 

Making the Soup
  1. In a Dutch oven, heat olive oil over medium heat. Add diced onion, celery, and carrots, cooking until softened (about 5 minutes). Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add rinsed pearl barley, Italian seasoning, thyme, salt, and black pepper to the pot. Stir everything together until well mixed.
  3. Pour in low sodium vegetable broth, petite diced tomatoes, and add the bay leaf. Give it a thorough stir to combine all ingredients beautifully.
  4. Bring the mixture to a gentle simmer. Cover and maintain the heat, letting it simmer for about 25 minutes.
  5. Gently stir in the chopped Yukon gold potatoes. Re-cover the pot and simmer for an additional 20-35 minutes until the barley is tender and the potatoes are cooked.
  6. In the last 5 minutes of cooking, add frozen green beans. Remove the bay leaf before serving to enhance the flavors.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 240mgPotassium: 550mgFiber: 7gSugar: 4gVitamin A: 610IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Garnish with fresh parsley for a touch of color and freshness.

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