We all need a staple vegetable soup recipe – and this is it! It’s simple, nourishing, and full of flavor. Tender vegetables simmer with pearl barley in a fragrant broth, creating a soup that’s hearty without feeling heavy. Barley adds a nutty flavor and a creamy texture, while the blend of carrots, celery, onions, and herbs brings depth and balance. And even better? It’s more delicious the next day, making it ideal for meal prep!
Vegetable Barley Soup
Ingredients
Equipment
Method
- Warm olive oil in large pot and place over medium heat.
- Add the onion, carrots and celery and sauté for about 5 minutes, until they begin to soften. Add the garlic, warm with the vegetables for about 1 minute, until fragrant.
- Stir in 6 cups of broth, reserving the rest to add, if needed. Also add tomatoes, barley, rosemary and thyme. Increase heat to high, bring to a boil. Lower the heat and simmer for about 40 minutes, until barley begins to soften. Stir periodically and add more broth, if needed.
- Stir in the kale and continue to simmer for an additional 10-15 minutes until barley and kale are tender.
- Finally, stir in corn and peas, cooking for another 1-2 minutes, until vegetables are warmed through.
- Remove from heat, stir in lemon juice, and season with salt and pepper, if needed.
Notes
Recipe by Erin Pellegrin, RD, LDN
- Shopping/Cooking Tip: Instead of fresh herbs, swap with 1 teaspoon of the dried versions.
- Budget Swap: Swap fresh kale for frozen, adding with other frozen corn and peas.
- Allergy/Intolerance Swap: For gluten-free option, swap barley with basmati or brown rice.
- Storage Recommendations: Store in the refrigerator in airtight container for up to 5 days.