Description
This hearty Vegetable Barley Soup is a wholesome and comforting dish featuring tender pearl barley simmered with a medley of fresh vegetables, aromatic herbs, and rich vegetable broth. Perfect for a nourishing lunch or dinner, this soup combines the earthy flavors of Yukon gold potatoes, green beans, carrots, celery, and tomatoes in a slow-simmered stew that’s both satisfying and nutritious.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, sliced into ¼-inch thick rounds or half rounds if large
- 4 cloves garlic, minced
- ½ pound Yukon gold potatoes (1-2 potatoes), chopped into ¾-inch pieces
- ¾ cup frozen green beans
Grains and Legumes
- ¾ cup pearl barley, rinsed
Liquids
- 3 tablespoons olive oil
- 6 cups low-sodium vegetable broth, plus more as needed
- 15-ounce can petite diced tomatoes
Seasonings and Herbs
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Saute Vegetables: Heat olive oil in a Dutch oven over medium heat. Add chopped onion, celery, and carrots and cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- Add Aromatics: Stir in the minced garlic and cook for about 30 seconds until aromatic, making sure not to let it brown.
- Incorporate Barley and Seasonings: Add the rinsed pearl barley, Italian seasoning, dried thyme, salt, and black pepper to the pot. Stir well to combine all the ingredients.
- Add Broth and Tomatoes: Pour in the low-sodium vegetable broth and the petite diced tomatoes along with their juice. Add the bay leaf, then cover and bring the soup to a gentle simmer. Let it simmer covered for 25 minutes, allowing the barley to cook and flavors to meld.
- Cook Potatoes and Green Beans: Stir in the chopped Yukon gold potatoes. Return the pot to a covered simmer for an additional 20 to 35 minutes until the potatoes are tender and the barley is fully cooked. Add the frozen green beans in the last 5 minutes of cooking to retain their texture and color.
- Serve: Remove the bay leaf from the soup before serving. Ladle into bowls and enjoy this comforting, nutritious soup warm.
Notes
- Rinse the pearl barley well before adding it to the soup to remove excess starch and improve texture.
- If you prefer a thinner soup, add more vegetable broth or water to adjust consistency.
- The soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Feel free to substitute frozen green beans with fresh ones when in season for a brighter flavor.
- Adjust salt to your taste, especially if using a broth with a higher sodium content.
