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Vegetable Barley Soup Photo

Vegetable Barley Soup Recipe

Urvashee Patel
Vegetable Barley Soup makes a fantastic lunch or supper in the cold weather. Comforting and hot on cold days!
3 from 8 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine Winter
Servings 6
Calories 143 kcal

Ingredients
  

  • 1/3 cup Pearled Barley
  • 1 1/2 tablespoons Olive Oil
  • 1 clove Garlic minced
  • 1 small Onion minced
  • 5 cups Vegetable Stock
  • 1 large Carrot chopped
  • 1 Zucchini Squash chopped
  • 1 1/2 teaspoons Oregano
  • 1 tablespoon Fresh Basil
  • 1 1/2 teaspoons Granulated Sugar
  • 1 cup Cannellini Beans (canned)
  • 1 15 oz can Stewed Tomatoes
  • 1 1/2 tablespoons Balsamic Vinegar
  • 2 tablespoons Fresh Parsley chopped

Instructions
 

  • In a small bowl, soak the barley in water while prepping the remaining ingredients.
  • In a large soup pot, heat the oil over medium-high heat. Add the garlic and onion and fry until softened.
  • Add the stock, drained barley, carrots, zucchini, oregano , basil and sugar and bring to a boil.
  • Let the soup simmer for 45 minutes on low heat. The barley should be soft and cooked.
  • Add the beans, tomatoes and vinegar. Break up any tomato chunks with a wooden spoon or spatula
  • Salt and pepper to taste and let the soup simmer for another 10 minutes.
  • Serve and garnish with parsley.

Nutrition

Calories: 143kcalCarbohydrates: 20gProtein: 4gFat: 3gSodium: 193mgFiber: 5gSugar: 4g
Keyword Freezer Meals, Simmered, Soups, Vegetables, Vegetarian, Winter
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