A hearty and wholesome vegetarian barley soup made with fresh vegetables, pearl barley, and herbs. Perfect for meal prep, cozy dinners, or freezer-friendly 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, chopped
2 carrots, sliced
2 celery stalks, chopped
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
¾ cup pearl barley
2 medium potatoes, diced
6 cups vegetable broth
1 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
¼ cup fresh parsley, chopped
Instructions
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In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 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 2–3 minutes.
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Add barley and potatoes. Stir well.
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Pour in broth. Bring to a boil, then reduce to a simmer. Cover loosely and cook for 45–50 minutes.
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Remove bay leaf. Season with salt and pepper.
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Stir in parsley and serve hot.