Vegetable Barley Soup
This hearty vegetable barley soup is budget-friendly, healthy, and the perfect comfort food for chilly nights.
Ingredients
Vegetables
- 2 cups carrots, chopped Adds sweetness and vibrant color.
- 1 cup celery, chopped Contributes a refreshing crunch and flavor.
- 1 cup onion, chopped Adds depth of flavor and aroma.
- 2 cups spinach, fresh Adds color and boosts nutritional value.
- 3 cloves garlic, minced Enhances flavor with a savory punch.
Grains
- 0.5 cups pearl barley Wash before adding to soup.
Liquids
- 6 cups vegetable broth Preferably high-quality for rich flavor.
Seasoning
- 2 teaspoons thyme, dried Can substitute with other dried herbs.
- to taste salt Taste as you go for best results.
Instructions
Preparation
- Chop the vegetables into big chunks.
- In a large pot, heat a bit of olive oil and sauté the chopped onion, carrots, and celery until they begin to soften.
- Add minced garlic and cook until fragrant.
Cooking
- Stir in the rinsed barley and dried herbs.
- Pour in the vegetable broth and bring to a boil.
- Lower the heat, cover, and let it simmer for about 40 minutes (or 60+ minutes if using hulled barley).
- Once the barley is tender, add the spinach and cook for an additional few minutes.
Serving
- Taste and adjust seasoning with salt and a squeeze of lemon if desired.
Notes
For added protein, consider adding canned beans or leftover cooked chicken. This soup can be frozen and stored for up to four days in the refrigerator.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 2gSodium: 500mgFiber: 6gSugar: 3g
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