When the weather turns chilly, there’s nothing quite like a warm bowl of Hearty Vegetable Barley Soup to nourish the body and soothe the soul. This rich and comforting soup is not only packed with flavor, but it’s also an excellent source of nutrition, making it a perfect meal for anyone seeking a healthy and fulfilling dish. With a delightful medley of vegetables, pearl barley, and chickpeas, this vegan recipe serves as a wholesome option for lunch or dinner, and it’s sure to satisfy even the heartiest of appetites.
The beauty of this Hearty Vegetable Barley Soup lies in its simplicity. With just a handful of ingredients, it comes together quickly and easily, allowing you to enjoy a delicious meal without spending hours in the kitchen. The pearl barley not only adds a delightful texture but also provides the soup with a nutty flavor that balances perfectly with the tenderness of the vegetables. Plus, cooking up a big pot means you’ll have plenty of leftovers to enjoy throughout the week, making it a fantastic choice for meal prep.
Why You’ll Love This Hearty Vegetable Barley Soup
- Nutrient-Rich: Loaded with vegetables, protein-packed chickpeas, and fiber-rich barley.
- Flavorful and Filling: A hearty soup that combines earthy flavors with zesty spices.
- Easy Preparation: Quick to prep and cook, perfect for busy weeknights.
- Versatile: Can be tailored with your favorite veggies and spices for a unique twist.
- Make-Ahead Friendly: Tastes even better the next day and freezes well for future meals.
Preparation Phase & Tools to Use
Before diving into the cooking process for your Hearty Vegetable Barley Soup, it’s essential to prepare your kitchen and gathering the right tools will help ensure a seamless cooking experience. Start by gathering a large pot or Dutch oven as this soup makes a hearty batch. A good cutting board and a sharp knife are crucial for prepping your vegetables, so you can chop everything easily.
Having measuring cups and spoons handy will also aid in accurately measuring out ingredients like broth and spices. Moreover, don’t forget to rinse the pearl barley under cold water to remove any impurities before you begin cooking. Once your workspace is organized, you can feel confident that you’re all set to create this delicious soup.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup mushrooms, sliced
- 2 cups kale or fresh spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup pearl barley, rinsed
- 1 cup canned chickpeas, drained and rinsed
- 14 oz canned diced tomatoes with juices
- 6 cups vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 bay leaves
- Salt and black pepper to taste
Instructions
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Once the oil shimmers, add in the finely chopped onion and minced garlic. Sauté them for about 5 to 7 minutes, stirring frequently, until the onions become translucent and fragrant. This base of onion and garlic will unlock incredible flavors in the soup.
Step 2: Add the Vegetables
Next, toss in the diced carrots and celery to the pot. Stir well and continue to sauté for another 5 to 7 minutes, allowing the vegetables to soften and mingle their flavors. With the mushrooms joining the mix, keep cooking until they begin to release their moisture and turn a lovely golden brown. This step enhances the overall depth of flavor in your soup.
Step 3: Incorporate Barley and Spices
Now it’s time to add the rinsed pearl barley, canned diced tomatoes (including their juices), dried thyme, oregano, smoked paprika, and bay leaves. Stir everything together thoroughly to ensure each ingredient is well combined. This mixture creates a flavorful base for the soup, setting the stage for the barley to absorb those delicious flavors.
Step 4: Simmer to Perfection
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, lower the heat and cover the pot with a lid. Allow the soup to simmer for 35 to 40 minutes, or until the barley is tender. This slow cooking process allows the flavors to deepen and develop, producing a rich, hearty soup.
Step 5: Add Greens and Chickpeas
After the barley has cooked, it’s time to stir in the drained and rinsed chickpeas along with the chopped kale or spinach. Stir gently and let the soup simmer for an additional 5 to 7 minutes until the greens are wilted and tender. This not only adds a lovely pop of color but also provides additional nutrients to your dish.
Step 6: Season and Serve
Taste your soup and adjust the seasoning with salt and black pepper to personal preference. A squeeze of fresh lemon juice can brighten the flavors beautifully. Finally, remove the pot from heat and discard the bay leaves. Ladle the soup into bowls and garnish with freshly chopped parsley before serving. Your Hearty Vegetable Barley Soup is now ready to be enjoyed!
Variations
- Protein: Add cooked lentils or beans for more protein.
- Vegetables: Substitute or add other veggies like zucchini, bell peppers, or green beans.
- Spices: Increase the heat with crushed red pepper flakes or add fresh herbs such as basil or cilantro.
Cooking Notes
- Storing leftovers in an airtight container in the refrigerator can keep your soup fresh for up to 5 days.
- Freezing the soup is easy! Just allow it to cool and then transfer to freezer-safe containers for up to 3 months.
Serving Suggestions
- Pair with warm crusty bread for a complete meal.
- Top with a dollop of vegan sour cream for an extra touch of creaminess.
Tips
- For extra flavor, sauté the vegetables at a lower temperature to allow for caramelization.
- Experiment with different grains like quinoa or farro in place of barley for a unique dish.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
- Calories: Approximately 220 per serving
- Protein: 9 grams
- Sodium: 300 mg
FAQs
Can I make this soup gluten-free?
Yes! Simply substitute the pearl barley with gluten-free grains like quinoa or rice.
How can I enhance the flavor of this soup?
Try adding a splash of soy sauce or sesame oil for a richer taste, or incorporate some fresh herbs at the end of cooking.
Can I add different beans to the soup?
Absolutely! Black beans, kidney beans, or pinto beans all work well. Just make sure they are cooked beforehand or use canned beans for convenience.
What should I serve with this soup?
Hearty Vegetable Barley Soup is perfect on its own but pairs wonderfully with a salad or some whole-grain bread for a complete meal.
Conclusion
This Hearty Vegetable Barley Soup is a must-try for anyone looking for a wholesome and satisfying meal! Its combination of vegetables, nutritious grains, and wonderful spices create a comforting experience that warms both body and soul. Not only is this dish simple to make, it’s also flexible enough to accommodate various tastes and dietary preferences. We encourage you to try out your twist on this recipe, and share your results with us. Happy cooking!
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Hearty Vegetable Barley Soup
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This Hearty Vegetable Barley Soup is packed with flavor, nutritious vegetables, and makes for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup mushrooms, sliced
- 2 cups kale or fresh spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup pearl barley, rinsed
- 1 cup canned chickpeas, drained and rinsed
- 14 oz canned diced tomatoes with juices
- 6 cups vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Once the oil shimmers, add in the finely chopped onion and minced garlic. Sauté them for about 5 to 7 minutes, stirring frequently, until the onions become translucent and fragrant.
- Next, toss in the diced carrots and celery to the pot. Stir well and continue to sauté for another 5 to 7 minutes, allowing the vegetables to soften and mingle their flavors.
- Now it’s time to add the rinsed pearl barley, canned diced tomatoes (including their juices), dried thyme, oregano, smoked paprika, and bay leaves. Stir everything together thoroughly to ensure each ingredient is well combined.
- Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and cover. Allow the soup to simmer for 35 to 40 minutes, or until the barley is tender.
- After the barley has cooked, stir in the drained and rinsed chickpeas along with the chopped kale or spinach. Let the soup simmer for an additional 5 to 7 minutes until the greens are wilted and tender.
- Taste your soup and adjust the seasoning with salt and black pepper to personal preference. A squeeze of fresh lemon juice can brighten the flavors beautifully. Finally, remove the pot from heat and discard the bay leaves.
Notes
For best results, allow the flavors to meld overnight in the refrigerator. Reheat on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
Nutrition
- Calories: 220 kcal
- Sodium: 300 mg
- Protein: 9 g