Name: Hearty Vegetable Barley Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
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

Description

This Hearty Vegetable Barley Soup is packed with flavor, nutritious vegetables, and makes for a comforting meal.

Ingredients

Scale

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