Hearty Vegetable Barley Soup (Printable Version)
Wholesome vegetable and barley blend simmered with herbs and greens for a nourishing bowl.
# What You'll Need:
→ Oils and Fats
01 -
2 tablespoons olive oil
→ Vegetables
02 -
1 medium onion, finely chopped
03 -
3 cloves garlic, minced
04 -
2 medium carrots, diced
05 -
2 stalks celery, diced
06 -
1 cup mushrooms, sliced
07 -
2 cups kale or fresh spinach, roughly chopped
08 -
2 tablespoons fresh parsley, chopped
→ Grains and Legumes
09 -
1 cup pearl barley, rinsed
10 -
1 cup canned chickpeas, drained and rinsed
→ Canned Goods
11 -
14 oz canned diced tomatoes with juices
→ Liquids
12 -
6 cups vegetable broth
13 -
1 tablespoon lemon juice
→ Herbs and Spices
14 -
1 teaspoon dried thyme
15 -
1 teaspoon dried oregano
16 -
1 teaspoon smoked paprika
17 -
2 bay leaves
18 -
Salt and black pepper to taste
# Step-by-Step Guide:
01 -
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 to 7 minutes until softened and aromatic.
02 -
Add mushrooms and continue cooking for another 5 to 7 minutes until they release moisture and begin to brown.
03 -
Stir in rinsed pearl barley, diced tomatoes with juices, dried thyme, oregano, smoked paprika, bay leaves, salt, and pepper until evenly combined.
04 -
Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes until barley is tender.
05 -
Stir in chickpeas and chopped kale or spinach. Simmer for an additional 5 to 7 minutes until greens are wilted and tender.
06 -
Taste and adjust seasoning with salt, pepper, and lemon juice. Remove and discard bay leaves.
07 -
Ladle soup into bowls and garnish with chopped fresh parsley. Serve hot.
# Additional Notes:
01 -
For enhanced flavor, allow the soup to rest for 10 minutes before serving to let the ingredients meld.