Description
Vegetable barley soup is a hearty vegetarian soup made with barley, potatoes and vegetables for a filling and nourishing meal!
Ingredients
Units
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 large carrots, diced
- 1 large celery stalk, diced
- 1 russet potato, peeled and cut into cubes
- 1 cup barley, rinsed and drained
- 5 cups vegetable broth
- 2 tsp Herbs De Province
- 2 bay leaves
- salt & pepper to taste
- 1 cup peas or edamame beans (optional)
Instructions
- Heat the olive oil in a large pot on medium-high heat, then add the onions and garlic and sautee for 2-3 minutes.
- Next add the carrots, celery and potato and stir together, letting sautee for another 2 minutes.
- Add the barley, vegetable broth, herbs de province, bay leaves, salt and pepper and mix, bringing the mixture to a boil for 1 minute.
- Reduce the heat to low then cover and let simmer for 45-60 minutes until the barley is tender
- Optionally stir in some frozen peas or edamame beans and let cook in the soup for 5 minutes before serving.
Notes
- Add more broth if the soup becomes too thick as it cooks.
- Taste and adjust with salt, pepper, or a splash of lemon juice.
- Double the recipe for easy meal prep since it freezes well.
- Add any extra veggies you love.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 7g
- Fat: 5g
- Carbohydrates: 47g
- Fiber: 11g
- Protein: 9g
