Description
A hearty and wholesome soup loaded with vegetables and nutty barley — perfect for a nourishing lunch or light dinner.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 3/4 cup pearl barley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 cups chopped spinach or kale (optional)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5–6 minutes until softened.
- Add garlic, zucchini, and mushrooms. Cook another 3–4 minutes, stirring occasionally.
- Stir in diced tomatoes (with juice), broth, barley, thyme, and oregano. Bring to a boil.
- Reduce heat, cover, and simmer for 40–45 minutes or until barley is tender.
- Stir in spinach or kale if using, and cook for an additional 5 minutes.
- Season with salt, pepper, and lemon juice to taste. Serve hot.
Notes
- Use quick-cooking barley to reduce simmer time.
- Soup thickens as it sits — add water or broth when reheating if needed.
- Freeze leftovers for up to 3 months in portioned containers.
- Customize with seasonal vegetables or beans for extra protein.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg