Vegetable Barley Soup
A hearty, chewy barley soup loaded with carrots, celery, mushrooms, tomatoes and green beans in a savory vegetable broth.
- Servings
- 6
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
Ingredients
Equipment
- Large pot
Instructions
Heat the oil in the pot over medium heat. Cook the onion, carrots and celery until softened, 8 minutes.
Add the mushrooms and cook until they release their liquid and it evaporates, 6–8 minutes. Stir in the garlic and tomato paste for 1 minute.
Add the barley, tomatoes, broth, thyme, bay leaf and salt. Bring to a boil, then lower the heat and simmer, partly covered, until the barley is chewy-tender, 35–40 minutes.
Add the green beans for the last 8 minutes of cooking. Remove the bay leaf, taste for salt and stir in the parsley.
Notes
- Barley keeps soaking up broth as the soup sits. Add water or broth when reheating.
- Keeps 5 days in the fridge and freezes for 3 months.
My notes
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Nutrition estimate
- Calories
- 200
- Protein
- 6 g
- Carbs
- 35 g
- Fat
- 5 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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