Vegetable Barley Soup Recipe
Warm up with this delicious, easy to make Vegetable Barley Soup. The mix of vegetables gives every spoonful a rainbow of flavors.
Servings: 6
Calories: 235kcal
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, finely diced
- 2 medium carrots, diced
- 1 14.5 ounce can diced tomatoes
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 cup frozen corn
- 4½ cups Vegetable Broth, divided
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon Italian Seasoning
- 1 cup Pearl Barley
Instructions
- Rinse and drain the barley and set aside.
- Add the olive oil to a large pot and place over medium heat. Once the oil has warmed, add the diced onion and garlic. Season with salt and pepper. Sauté until the onion becomes translucent, about 5 minutes.
- Add the carrots and celery and then the onion powder, garlic powder, and Italian seasoning. Stir to combine.
- Add the vegetable broth, diced canned tomatoes, barley, frozen peas, green beans, and corn. Cover and bring to a boil.
- Once the soup is boiling, reduce the heat to low and allow it to simmer for 15 to 25 minutes until the barley is fully cooked and vegetables are tender.
Notes
If your soup is too thick, add more broth or water until you reach your desired consistency.
Store in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 235kcal | Carbohydrates: 42g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1504mg | Potassium: 440mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4108IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 2mg