5 from 3 votes
Vegetable and Barley Soup
This vegetable barley soup is the ultimate in healthy comfort food. Fresh seasonal veggies are simmered with heart-healthy barley in this easy one-pot soup.
Prep Time
10 mins
Cook Time
1 hr 15 mins
Servings:
6
servings
Calories:
353 kcal
Course:
Main Course, Appetizer, Soup, Bread
Cuisine:
American
Ingredients
- 1 onion diced
- 1 shallot diced
- 2 talks celery diced
- 3 cloves garlic diced
- 2 tbsp olive oil
- 2 carrot peeled and diced
- 8 mushrooms cleaned and diced
- 1 parsnip peeled and diced
- 2 zucchini diced
- 12 cherry tomato chopped into quarters
- 2 teaspoons thyme chopped, fresh leaves
- 14.5 oz diced tomatoes canned
- 2 cups barley
- 8 ½ cups vegetable stock
Instructions
- In a large soup pot, over medium heat, saute the onion, shallot, celery and garlic in olive oil for 3-5 minutes, until the onion begins to turn translucent.
- Add the carrot, parsnip, mushrooms and zucchini and cook for 8-10 more minutes, until they start to soften and slightly caramelize.
- Then add the cherry tomatoes and thyme and cook for a couple more minutes.
- Add the vegetable stock, canned tomatoes and barley.
- Cover and simmer for 1 hour or until the barley is tender, stirring occasionally.
Cup of Yum
Nutrition Information
Calories
353kcal
(18%)
Carbohydrates
66g
(22%)
Protein
11g
(22%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
1385mg
(58%)
Potassium
979mg
(21%)
Fiber
15g
(60%)
Sugar
12g
(24%)
Vitamin A
4588IU
(92%)
Vitamin C
36mg
(40%)
Calcium
87mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 353
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 66g | 22% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 1385mg | 58% |
| Potassium | 979mg | 21% |
| Fiber | 15g | 60% |
| Sugar | 12g | 24% |
| Vitamin A | 4588IU | 92% |
| Vitamin C | 36mg | 40% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.