Vegetable Barley Soup
User Reviews
4.7
Vegetable Barley Soup
Description
The Vegetable Barley Soup starts by sautéing diced onion and minced garlic in olive oil until softened. Carrots, canned diced tomatoes with juices, and pearled barley are added along with dried basil, oregano, freshly cracked black pepper, and vegetable broth. The mixture is brought to a boil and simmers while covered, allowing the barley and carrots to tenderize.
Once the barley is nearly tender, diced russet potatoes are added and cooked further until soft. Frozen green beans, corn, and peas are then stirred in toward the end of cooking to warm through without losing their texture. A splash of lemon juice brightens the overall flavor, and fresh parsley can be added as a garnish.
This soup offers a filling, nutritious option with a mix of tender grains and vegetables, suitable as a standalone meal or alongside bread. The broth carries much of the flavor, emphasizing the importance of a quality vegetable stock as its base.
Using a concentrated broth base like Better Than Bouillon ensures deep flavor without waste, allowing portion flexibility. The balance of softened barley and diverse vegetables creates a pleasant contrast in texture throughout the soup.
Ingredients
- 1 yellow onion $0.70
- 2 cloves garlic $0.08
- 2 Tbsp olive oil $0.44
- 1/2 lb. carrot $0.45, about 4
- 1 oz. can diced tomatoes $1.63
- 1 cup barley $0.81, pearled
- 1/2 tsp basil $0.05, dried
- 1/2 tsp oregano $0.05, dried
- black pepper $0.05, freshly cracked
- 6 cups vegetable broth $0.78
- 1 russet potato $1.22, about 3/4 lb
- 1 cup green beans $0.27, frozen
- 1/2 cup corn $0.10, frozen
- 1/2 cup peas $0.19, frozen
- 1 Tbsp lemon juice $0.03
- 1 handful parsley $0.20, fresh, optional garnish
Instructions
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
- Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
- Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
- While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
- Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
- Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.
Notes
- Use a good-quality vegetable broth as it significantly influences the soup's flavor.
- Better Than Bouillon soup base allows making any amount of broth needed while minimizing leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 62 cups each
Amount Per Serving
Calories 27737 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 277.37kcal | 14% |
| Carbohydrates | 52.82g | 18% |
| Protein | 7.43g | 15% |
| Fat | 5.9g | 9% |
| Sodium | 1180.28mg | 49% |
| Fiber | 9.1g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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