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This hearty veggie and barley soup warms you right up when it's chilly outside. It's packed with fresh vegetables and barley for a nutritious, belly-filling meal.
Benefits of This Tasty Soup
You'll get tons of veggies in one bowl with this recipe. The barley adds real substance so you won't be hungry later. Got leftovers? Pop them in the freezer for another day. Perfect when you need something warm for lunch or dinner.
Ingredients
- Yellow Onion: Creates the flavor foundation. Swap in white onion if needed
- Garlic: Either minced fresh or dried powder
- Olive Oil: For sautéing
- Carrots: Chopped into bite-sized pieces
- Canned Tomatoes: Don't drain the liquid
- Pearled Barley: The hearty grain component
- Dried Basil: Adds aroma
- Dried Oregano: Boosts taste
- Black Pepper: Freshly ground works best
- Vegetable Broth: The soup's base
- Potato: One big one, diced up
- Green Beans: The frozen kind work great
- Corn: From the freezer or a can
- Peas: The frozen variety
- Lemon Juice: Squeeze it fresh
- Parsley: Fresh chopped as garnish
Instructions
- Start Base:
- Soften onion and garlic in oil for about 5 minutes until tender.
- Add First Items:
- Throw in carrots, tomatoes, barley, herbs, pepper, and broth. Mix everything together.
- First Cook:
- Bring to a boil, then turn down the heat. Cover and simmer for 30 minutes. Give it a stir now and then.
- Add Potatoes:
- Toss in the potato chunks. Cook another 10 minutes until they're tender.
- Add Frozen Vegetables:
- Stir in frozen beans, corn, and peas. Let cook for 5 minutes.
- Finish:
- Squeeze in lemon juice. Taste and add salt and pepper if needed. Sprinkle with parsley.
Barley Basics
The pearled barley gives this soup a nice chewy texture. You'll find it in the grocery store near the rice. It takes around 30 minutes to get soft. Just remember it's not suitable if you can't eat gluten.
Swapping Veggies
Feel free to use whatever veggies you've got. Toss in some mushrooms, zucchini, or even spinach. Just remember to add tender veggies toward the end so they don't overcook. Harder veggies need more time, so they go in earlier.
Choosing Your Broth
The broth makes a huge difference in flavor. We like Better Than Bouillon brand if you're not making your own. Homemade veggie broth works wonders too. Most of your soup's flavor comes from this liquid base.
Storage Tips
This soup keeps really well. Pop it in containers and freeze for up to 3 months, or keep in your fridge for about 5 days. Warm it up on the stove or in your microwave when you're ready to eat.
Pair It With
A chunk of bread with butter goes perfectly alongside. Try sourdough or some cornbread for extra yum. Want more? Sprinkle some cheese on top. It's a complete meal on its own.
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Frequently Asked Questions
- → Can I use other grains?
- Quinoa works
- Or try farro
- Shorter cook times
- Check water levels
- Rice is an option
- Brown rice needs more time
- → How long does it freeze?
- Stays good for 3 months
- Store in solid containers
- Let it cool first
- Leave some space for expansion
- Label with dates
- Thaw overnight in fridge
- → Want to add meat?
- Chicken's great
- Or try beef pieces
- Cook meat first
- Add veggies later
- You’ll need extra broth
- Total time increases
- → Work in slow cooker?
- Dump it all in
- Low takes about 6-8 hrs
- High gets done in 3-4 hrs
- Check barley for softness
- Add salt toward the end
- Stir now and then
- → Other veggies okay?
- Use anything you’ve got:
- Try peas
- Spinach works
- Add some zucchini
- Green beans are nice
- Corn adds sweetness
- Mix it up
Conclusion
Switch it up by making minestrone loaded with beans and tomato, or try lentil stew. Both are as easy and hearty as this one.