Craving a soul-warming soup that's packed with nutrition and flavor? Get ready to transform your kitchen into a comfort food haven with this Chunky Vegetable Barley Soup! Imagine a steaming bowl filled with hearty vegetables, tender barley, and a rich, aromatic broth that will make your taste buds dance and your body thank you. This isn't just another soup recipe - it's a nutritional powerhouse that promises to satisfy your hunger and warm you from the inside out in just one hour of cooking time.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and measuring them out to ensure you have everything ready for the soup.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about 1 minute.
- Add the chopped onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Next, add the diced carrots and celery to the pot. Stir well and cook for an additional 5 minutes, allowing the vegetables to soften.
- Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
- Add the diced zucchini and bell pepper to the pot, mixing everything together. Cook for another 3-4 minutes until the vegetables are slightly tender.
- Pour in the 4 cups of vegetable broth and the can of diced tomatoes (including their juice). Stir to combine all the ingredients.
- Add the 1 cup of pearl barley to the pot, along with the dried thyme. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-35 minutes, or until the barley is tender and the flavors have melded together.
- Once the soup is done cooking, taste and adjust the seasoning if necessary. If the soup is too thick, you can add a little more vegetable broth or water to reach your desired consistency.
- Serve the chunky vegetable barley soup hot, garnished with fresh herbs if desired. Enjoy your hearty and nutritious meal!
Tips
- • For the best flavor, use fresh vegetables and take your time sautéing them to develop deep, rich flavors. • Don't rush the simmering process - letting the soup cook slowly allows the barley to become perfectly tender and helps the ingredients meld together. • If you want to make this soup even more filling, consider adding some protein like diced chicken or white beans. • For a richer taste, you can substitute half the vegetable broth with chicken broth. • Store leftovers in an airtight container in the refrigerator - this soup actually tastes even better the next day as the flavors continue to develop. • Feel free to customize the vegetables based on what's in season or what you have in your refrigerator.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 42g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
