Hearty Barley and Vegetable Soup
A warm and comforting barley and vegetable soup packed with hearty grains, fresh vegetables, and rich broth—perfect for chilly days!
Servings: 4 bowls
Calories: 346kcal
Equipment
- Large Soup Pot
- Wooden Spoon
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 3 potatoes diced
Broth & Barley
- 6 cups vegetable broth or beef broth
- 1 cup pearl barley
- 2 bay leaves
- 1 tsp black pepper to taste
Instructions
- 1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.1 tbsp olive oil, 1 onion, 2 carrots, 2 stalks celery
- 2. Add the Potatoes & Barley: Stir in diced potatoes and barley. Cook for 2 minutes, stirring occasionally.3 potatoes, 1 cup pearl barley
- 3. Simmer: Pour in the broth, add bay leaves and black pepper. Bring to a boil, then reduce heat and let simmer for 45 minutes, stirring occasionally.6 cups vegetable broth, 2 bay leaves, 1 tsp black pepper
- 4. Serve & Enjoy: Remove bay leaves and ladle into bowls. Serve hot with fresh bread or croutons.
Notes
- Storage: This soup keeps well in the fridge for up to 4 days. Store it in an airtight container.
- Reheating: Reheat on the stovetop over medium heat. If it thickens, add a little extra broth or water.
- Variations: Add smoked sausage or beans for extra protein, or swap out potatoes for parsnips for a twist.
- Tips: If you want a thicker soup, mash some of the potatoes after cooking. A squeeze of lemon at the end brightens up the flavors!
Nutrition
Calories: 346kcal | Carbohydrates: 77g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 2075mg | Potassium: 1004mg | Fiber: 13g | Sugar: 8g | Vitamin A: 5962IU | Vitamin C: 36mg | Calcium: 60mg | Iron: 3mg