Get the Recipe Homemade Mixed Vegetable & Barley Soup
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5.0
18 reviews
Excellent
Get the Recipe Homemade Mixed Vegetable & Barley Soup
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This comforting and hearty vegetable barley soup is terrific for dinner or lunch. It’s made with pearled barley, fresh and frozen vegetables, Yukon gold potatoes, and herbs. It cooks in just 30 minutes, all in one pot. You can’t go wrong with a satisfying bowl of this veggie-packed soup!
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Ingredients
- 2 2 tablespoon olive oil
- 1 1 cup yellow onion diced (1 medium)
- 1 1 cup carrots diced (2-3 whole carrots)
- 1 1 cup celery diced (2 stalks)
- ½ ½ pound Yukon gold potatoes about 2 medium
- 4 4 cloves garlic minced
- salt and pepper to taste
- Pinch of red pepper flakes
- 2 2 teaspoons dried basil
- 1 1 teaspoon dried oregano
- ⅛ ⅛ teaspoon white pepper
- bay leaf
- 1 1 tablespoon tomato paste
- 1 1 15-ounce can diced tomatoes with their juice
- 6 6 cups vegetable stock
- 1 1 cup pearled barley
- 1 1 cup frozen peas
- 1 1 cup frozen corn
- 1 1 cup frozen green beans
- 1 1 tablespoon chopped fresh parsley
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Instructions
- In a large stockpot or dutch oven, heat oil over medium-high heat. Add onion, carrot, and celery, and sautee for 3-4 minutes. Add a pinch of salt, pepper, and red pepper flakes, if using.
- Add the potatoes and cook for 2 additional minutes, then add the garlic, dried herbs, white pepper, and bay leaf; cook for 1-2 minutes. Stir in the tomato paste and cook for a minute, then add the diced tomatoes, vegetable stock, and barley.
- Bring the soup to a boil, then reduce to a simmer and cover. Cook for approximately 20-25 minutes until the barley is tender, yet still chewy.
- Add the frozen vegetables and cook for 1-2 minutes until thawed. Remove the bay leaf and stir in parsley. Serve and enjoy. Don't forget to add salt throughout, and be sure to taste test to make sure there is enough.
- If needed, add additional broth; the soup will thicken as it sits and cools. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze.
Equipments used:
Notes
- Freeze: transfer soup to a freezer-safe container with room for expansion - or use Souper Cubes for even easier freezing and thawing! You may need to add additional liquid when reheating depending on your preferences. Thaw in the microwave or on the stovetop.
Nutrition Information
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Calories
280kcal
(14%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
1000mg
(42%)
Potassium
630mg
(18%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
4510IU
(90%)
Vitamin C
26mg
(29%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1000mg | 42% |
| Potassium | 630mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 4510IU | 90% |
| Vitamin C | 26mg | 29% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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