Easy Vegetable Barley Soup
Cozy Up with Easy Vegetable Barley Soup
As the weather cools down, there’s nothing quite like a warm, hearty soup to nourish the soul. Today, we’re sharing our go-to recipe for Easy Vegetable Barley Soup – a comforting and flavorful dish that’s surprisingly simple to make. This isn’t just any soup; it’s packed with wholesome vegetables, chewy barley, and a delicious savory broth. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even meal prepping for the week ahead.
Barley soup has been a staple in many cultures for centuries, and for good reason! Barley is a fantastic source of fiber, which aids digestion and keeps you feeling full and satisfied. Plus, it adds a wonderful texture to the soup. We’ve loaded this version with classic soup vegetables like carrots, celery, and potatoes, but feel free to customize it with your favorites. Mushrooms add a lovely earthiness (optional, but recommended!), and the touch of Worcestershire sauce adds a depth of umami that you won’t be able to resist.
What makes this recipe so easy? We’ve streamlined the process without sacrificing flavor. It all comes together in one pot, minimizing cleanup. The instructions are straightforward, making it perfect for beginner cooks or anyone looking for a quick and satisfying meal.
Tips for the Best Vegetable Barley Soup:
- Low Sodium Broth: We recommend using low-sodium vegetable broth to control the salt content. You can always add more salt to taste.
- Barley Variety: We used medium pearl barley, but you can use other types of barley as well. Cooking times may vary, so check the package instructions.
- Customize Your Veggies: Feel free to add other vegetables like zucchini, green beans, or spinach.
- Make it Heartier: Add cooked chicken or sausage for a protein boost.
Frequently Asked Questions
Q: Can I make this soup vegetarian/vegan?
A: Absolutely! Just ensure your vegetable broth is vegetarian/vegan and omit the Worcestershire sauce (or use a vegan Worcestershire sauce substitute).
Q: Can I use a different type of barley?
A: Yes, you can! However, cooking times may vary. Hulled barley will take longer to cook than pearl barley.
Q: Can I freeze this soup?
A: Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: How do I store leftover soup?
A: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I use fresh tomatoes instead of diced tomatoes?
A: Yes, you can! Use about 2-3 medium tomatoes, peeled, seeded, and chopped. You may need to add a little extra liquid if using fresh tomatoes.
We hope you enjoy this comforting and flavorful Easy Vegetable Barley Soup as much as we do! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Easy Vegetable Barley Soup
Ingredients
- 1 TBSP Avocado or olive Oil
- 8 cups Vegetable broth I use low sodium
- 1 medium onion diced
- 1 clove garlic minced
- 2 stalks celery chopped
- 2 large carrotts sliced
- 1 medium red potato with skin on
- 14.5 ounces diced tomatoes with juices
- 1 cup frozen corn
- 1 cup fresh mushrooms sliced opitopnal
- 1 tsp. Italian Season
- 1 tsp. Worcestershire sauce
- 3/4 cup uncooked pearl barley I used medium pearl barey
- to taste salt and pepper
- 2 bay leaves
Instructions
- Heat oil over low-medium heat in a dutch pot or large pot.
- Add the diced onion and minced garlic and sauté over low-medium heat until the onion is soft and translucent.
- Add broth, vegetables, barley and seasoning.
- Bring to a boil then cover with lid. Reduce heat to a simmer (stiring occasianlly) Cook for about 45 – 50 minutes or until Barley is cooked.
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