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Vegetable Barley Soup

Vegetable Barley Soup Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup pearl barley
  • 4 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and black pepper
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 8 minutes, stirring, until softened.
  2. Stir in garlic, barley, thyme, and a pinch of salt. Cook for 1 minute until fragrant.
  3. Pour in broth and tomatoes with their juices. Add bay leaf. Bring to a boil, then reduce heat, cover, and simmer 35 to 40 minutes until barley is tender.
  4. Discard bay leaf. Season with salt and pepper. Ladle into bowls, squeeze lemon over each, and top with parsley. Serve hot.

Notes

The soup thickens as it stands; add a little broth when reheating. You can freeze it for up to 3 months, though the barley will be slightly softer after thawing.