Ingredients for Barley Vegetable Soup
- 1 cup pearl barley
- 6 cups vegetable broth
- not used in recipe
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces mushrooms, sliced
- Salt to taste
- Fresh chopped parsley, for garnish (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Pepper to taste
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How to Make Barley Vegetable Soup
- Rinse 1 cup of pearl barley under cold water.
- In a large pot or Dutch oven, combine the rinsed barley and 6 cups of vegetable broth.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the barley is tender but not mushy. Stir occasionally.
- While the barley simmers, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 medium onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 8 ounces of mushrooms (sliced).
- Cook the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften.
- Add the cooked vegetables to the pot with the barley and broth.
- Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and salt and pepper to taste.
- Simmer for an additional 10 minutes to allow the flavors to meld.
- Taste and adjust seasonings as needed.
- Ladle the soup into bowls and garnish with fresh chopped parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
2g
Carbs
8g
