A warm, satisfying vegetarian barley soup made with tender grains, fresh vegetables, and savory broth — a wholesome dish for cozy meals and make-ahead lunches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 carrots, chopped
2 celery stalks, sliced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
¾ cup pearl barley
2 medium potatoes, peeled and diced
6 cups vegetable broth
1 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
¼ cup chopped fresh parsley
Instructions
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In a large pot, heat olive oil over medium heat. Sauté onion, celery, and carrots for 7–8 minutes.
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Add garlic and cook for 1 minute more.
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Stir in diced tomatoes, thyme, and bay leaf. Cook for 2 minutes.
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Add barley and potatoes. Mix well.
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Pour in the broth and bring to a boil. Reduce to a simmer, cover partially, and cook for 45 minutes.
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Remove bay leaf. Season with salt and pepper.
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Stir in chopped parsley before serving.
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Serve hot or let cool for storage.