Homemade Mixed Vegetable & Barley Soup
User Reviews
5
Homemade Mixed Vegetable & Barley Soup
Description
The recipe titled Homemade Mixed Vegetable & Barley Soup brings together staple root vegetables such as potatoes, carrots, onion, and celery with pearled barley as a hearty grain component. The vegetables are sautéed in olive oil before simmering with garlic, dried herbs, tomato paste, diced tomatoes, and vegetable stock. The barley cooks within the broth to develop a chewy, tender texture without becoming mushy. Frozen peas, corn, and green beans are added last to preserve their freshness and slight crunch. A bay leaf infuses subtle herbal notes during simmering and is removed before serving. Finally, fresh parsley is stirred in to brighten the flavor.
The flavor profile is savory with mild herbal undertones from basil, oregano, and parsley. The use of tomato paste and diced tomatoes adds a gentle acidity supporting the sweetness of the root vegetables. The cooking technique balances sautéing and simmering to develop depth without overcooking delicate ingredients. The soup’s texture varies between the soft cooked potatoes and the chewy barley, with tender-crisp frozen vegetables offering contrast.
This vegetable and barley soup can be served as a light main course or a hearty starter. It pairs well with crusty bread for dipping or a simple side salad. It is a good option for meal planning as it stores chilled for several days and freezes well for longer preservation. Reheating may require adding extra broth to loosen the thickened soup.
To freeze, cool the soup first and transfer to a freezer-safe container allowing room for expansion. Souper Cubes containers or similar are helpful for portioning. When reheating, add additional liquid if needed as the barley can absorb excess broth. Taste and adjust seasoning after warming.
Ingredients
- 2 tablespoon olive oil
- 1 cup yellow onion diced (1 medium)
- 1 cup carrot diced (2-3 whole carrots
- 1 cup celery diced (2 stalks)
- ½ pound potato about 2 medium, Yukon gold variety
- 4 cloves garlic minced
- salt to taste
- black pepper to taste
- Pinch red pepper flakes
- 2 teaspoons basil dried
- 1 teaspoon oregano dried
- ⅛ teaspoon white pepper
- bay leaf
- 1 tablespoon tomato paste
- 1 ounce can diced tomatoes with their juice
- 6 cups vegetable stock
- 1 cup barley pearled
- 1 cup peas frozen
- 1 cup corn frozen
- 1 cup green beans frozen
- 1 tablespoon parsley chopped, fresh
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.
Notes
- Freeze the soup in containers with room for expansion to prevent cracking and ease thawing.
- Reheat gently, adding extra broth or water to loosen the consistency if it has thickened during storage.
- Adjust salt and seasoning after reheating to maintain flavor balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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