A cozy, vegetable-packed vegetarian barley soup made with tender grains, hearty root vegetables, and savory herbs — perfect for everyday meals or batch cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, sliced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
¾ cup pearl barley
2 medium potatoes, peeled and cubed
6 cups low-sodium vegetable broth
1 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
¼ cup chopped fresh parsley
Instructions
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Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 7–8 minutes.
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Stir in garlic and cook 1 more minute.
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Add diced tomatoes, thyme, and bay leaf. Simmer for 2–3 minutes.
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Add barley and potatoes. Mix well.
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Pour in broth, bring to a boil, then reduce heat and simmer partially covered for 45–50 minutes.
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Remove bay leaf. Season with salt and pepper.
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Stir in parsley just before serving.
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Serve hot with your favorite side.