Hearty Vegetable Barley Soup (Printable version)
Comforting blend of vegetables and pearl barley simmered with savory herbs for a wholesome meal.
# List of ingredients:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium carrots, peeled and sliced
05 - 2 celery stalks, chopped
06 - 1 medium parsnip, peeled and diced (optional)
07 - 1 medium zucchini, diced
08 - 2 cups shredded green cabbage
09 - 1 medium potato, peeled and diced
10 - 1 cup frozen peas
→ Grains
11 - 3/4 cup pearl barley, rinsed
→ Liquids
12 - 8 cups vegetable broth
13 - 1 can (14 oz) diced tomatoes, undrained
→ Seasonings & Herbs
14 - 1 bay leaf
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon black pepper
19 - 1 teaspoon salt, or to taste
20 - 2 tablespoons chopped fresh parsley, plus extra for garnish
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic; sauté for 3 minutes until softened.
02 - Incorporate sliced carrots, chopped celery, and diced parsnip. Cook for 5 minutes, stirring occasionally.
03 - Stir in diced zucchini, shredded cabbage, and diced potato. Cook for an additional 2 minutes.
04 - Add rinsed pearl barley, vegetable broth, diced tomatoes with juice, bay leaf, dried thyme, oregano, smoked paprika, black pepper, and salt. Stir thoroughly to combine.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 35 minutes, stirring occasionally.
06 - Stir in frozen peas and continue simmering for 10 minutes or until barley and vegetables are tender.
07 - Remove and discard the bay leaf. Stir in chopped parsley.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with additional fresh parsley.
# Expert Advice:
01 -
- It sneaks in a rainbow of vegetables that even picky eaters won't resist, like a delicious secret reveal.
- The pearl barley adds a lovely, chewy texture that makes every spoonful satisfying and keeps you full longer.
02 -
- Rinsing the barley well before cooking removes excess starch, preventing the soup from becoming too thick and gummy.
- Adding peas at the end keeps their color bright and their texture pleasantly tender but not mushy.
03 -
- Sauté vegetables low and slow at the start to build layers of deep flavor without browning too fast.
- Fresh herbs at the end always brighten and freshen the whole dish, don’t skip them.