There’s something magical about a pot of soup simmering on the stove, right? This Easy Comforting Vegetable Barley Soup is like a warm hug on a chilly day—filled with hearty veggies and chewy barley that somehow makes everything feel alright. It’s my go-to when I need a break from the chaos, like a cozy escape in a bowl, and, oh, the aroma!
Steps
- Begin by dicing one yellow onion and mincing two cloves of garlic. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Sauté the onion and garlic for about 5 minutes, or until the onion becomes soft and translucent.
- As the onion and garlic cook, peel and dice 1/2 pound of carrots. Add the carrots to the pot along with a 28-ounce can of diced tomatoes, 1 cup of pearled barley, 1/2 teaspoon each of dried basil and oregano, freshly cracked black pepper, and 6 cups of vegetable broth. Stir well to combine everything.
- Cover the pot and increase the heat to medium-high to bring the soup to a boil. Once boiling, reduce the heat to medium-low and let it simmer, with the lid on, for 30 minutes, stirring occasionally. Meanwhile, peel and cut a russet potato into 1/2-inch cubes.
- After 30 minutes of simmering, add the diced potato to the pot and continue to simmer for another 10 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, add 1 cup of frozen green beans, 1/2 cup of frozen peas, and 1/2 cup of frozen corn. Stir everything together and let the soup heat through for about 5 more minutes.
- Add 1 tablespoon of lemon juice to the soup, and taste to adjust the seasoning with more salt or pepper if needed. Serve the soup hot, garnished with fresh chopped parsley if desired.
Ingredients
- 1 yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 pound carrots (approximately 4 medium carrots)
- 1 28-ounce can diced tomatoes (including juices)
- 1 cup pearled barley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Freshly cracked black pepper
- 6 cups vegetable broth
- 1 russet potato (approximately 3/4 pound)
- 1 cup frozen green beans
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 tablespoon lemon juice
- 1 handful fresh parsley (optional for garnish)
FAQ
- Can I substitute pearled barley with another grain in this soup?
- Absolutely! If you’re unable to find pearled barley or prefer a different grain, you can use alternatives like farro or wheat berries. Small pasta shapes like ditalini can also be a great substitute for barley in this soup.
- Is this Vegetable Barley Soup freezer-friendly?
- Yes, this soup freezes very well, making it an excellent choice for meal prep. While some people notice a slight change in the texture of potatoes after freezing, it generally doesn’t affect the overall quality of the soup.
- What are some variations I can try with this soup?
- This soup is versatile, allowing for the addition of various vegetables. You can incorporate celery, zucchini, spinach, mushrooms, cabbage, kale, or beans like kidney or chickpeas. Adjust these ingredients based on your personal preference or what you have on hand.
- How can I enhance the flavor of the vegetable broth used in this soup?
- To ensure your soup is packed with flavor, use a high-quality vegetable broth. A soup base like Better Than Bouillon is recommended, as it provides a rich taste and allows you to mix up only the amount you need, reducing waste.
- What can I serve with Vegetable Barley Soup?
- This hearty soup pairs wonderfully with a slice of buttered crusty bread, such as homemade no-knead bread, cornbread, or sourdough. For an extra touch of indulgence, consider adding a few cubes of Swiss cheese to your bowl for a melty, savory experience.
Tips
- Consider using a high-quality vegetable broth, as it significantly contributes to the soup’s flavor. A good option is a concentrated soup base like Better Than Bouillon, which allows you to make just the amount you need without leftovers.
- If you can’t find pearled barley or prefer a different texture, substitute with another grain such as farro or wheat berries. Alternatively, small pasta shapes like ditalini can be used for variation.
- This soup is highly versatile, allowing you to incorporate additional vegetables like celery, zucchini, spinach, mushrooms, cabbage, or kale, depending on what you have on hand.
- Pair the soup with a slice of buttered crusty bread for a comforting meal. Adding a few cubes of Swiss cheese can provide a delightful, melty experience in each bite.
Equipment
- Dutch Oven
- Chef’s Knife
- Liquid Measuring Cup
