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Vegetable Barley Soup

🇺🇸 United States

Servings: 6 (about 2 cups each) Prep: 5 minutes Cook: 50 minutes Total: 55 minutes

Ingredients

  • 1 yellow onion
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1/2 lb carrots, peeled and diced (about 4)
  • 1 28oz can diced tomatoes
  • 1 cup pearled barley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • freshly cracked black pepper
  • 6 cups vegetable broth
  • 1 russet potato, peeled and diced (about 3/4 lb)
  • 1 cup frozen green beans
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 Tbsp lemon juice
  • fresh parsley, chopped, for garnish (optional)

Steps

  1. Dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat for about 5 minutes, until the onion is soft and translucent.
  2. Peel and dice the carrots, then add them to the pot along with the diced tomatoes (with juices), barley, basil, oregano, black pepper, and vegetable broth.
  3. Stir to combine, cover, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, for 30 minutes.
  4. While the soup simmers, peel and dice the potato into 1/2-inch cubes. Once the barley is mostly tender, add the potatoes and simmer for another 10 minutes, until tender.
  5. Add the frozen green beans, corn, and peas. Stir and heat through, about 5 minutes.
  6. Stir in the lemon juice. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.

Source: www.budgetbytes.com