Introduction to Hearty Vegetable Barley Soup
There’s nothing that warms one’s heart during the onset of Fall, like a hot bowl of Hearty Vegetable Barely Soup. It’s not just a dish, but much more than that ‘it’s a dish that’s wrapped in a hug’. So many nutritious ingredients and so great together, so perfect for those busy weeknights, when you want something quick but something good too. I promise you your loved ones will ask for seconds! Plus it’s vegan and full of fibre so a great healthy choice for dinner that actually feels right.
Why You’ll Love This Hearty Vegetable Barley Soup
This Hearty Vegetable Barley Soup makes meal prep a breeze! In just under an hour, you can create a delicious and nutritious dish that the whole family will adore. The flavors meld beautifully as it simmers, offering a taste that’s comforting and satisfying. Not to mention, it’s packed with fiber and protein, keeping you feeling full longer. With each spoonful, you’ll savor a moment of warmth and happiness amidst your busy days!
Ingredients for Hearty Vegetable Barley Soup
Gathering the right ingredients is key to creating a delightful Hearty Vegetable Barley Soup. Here’s what you’ll need:
- Olive oil: The base for sautéing, olive oil adds richness and depth to the flavors.
- Onion: A finely chopped onion brings sweetness and aroma, forming the foundation of your soup.
- Garlic: Three cloves, minced, lend a wonderful punch to the overall fragrance and taste.
- Carrots: Diced carrots offer a subtle sweetness and vibrant color, making the soup visually appealing.
- Celery: Diced celery adds a crunchy texture and a fresh taste to balance the hearty components.
- Mushrooms: Sliced mushrooms deepen the umami flavor, creating a satisfying earthiness in every bite.
- Kale or spinach: Using either greens adds a nutritional boost and a lovely pop of color.
- Fresh parsley: Chopped parsley serves as a fragrant garnish that brightens the flavors.
- Pearl barley: This grain provides a nutty flavor and chewy texture, making the soup hearty.
- Canned chickpeas: Chickpeas are excellent for protein and creaminess, making the soup more filling.
- Canned diced tomatoes: Including tomatoes brings acidity and moisture that enhances the overall flavor.
- Vegetable broth: The heart of the soup, providing flavor and depth, choose a low-sodium option for health.
- Lemon juice: A splash of fresh lemon juice adds brightness and balances the flavors beautifully.
- Dried thyme, oregano, and smoked paprika: These spices elevate the taste, bringing warmth and earthiness to the dish.
- Bay leaves: Essential for deepening flavor, just a couple get discarded before serving.
- Salt and black pepper: Season to taste, helping to elevate all the other flavors beautifully.
For personal touches, feel free to substitute any vegetables you love or have on hand, like zucchini or bell peppers. All the ingredient quantities you’ll need are at the bottom of the article, ready for printing!
How to Make Hearty Vegetable Barley Soup
Creating this Hearty Vegetable Barley Soup is easier than you might think! Follow these simple steps, and in no time, you’ll have a warm, nourishing meal ready to go.
Step 1: Sauté the Aromatics
Start by heating two tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, toss in your finely chopped onion, minced garlic, diced carrots, and celery. Sauté everything together for about 5 to 7 minutes. You want everything to become tender and aromatic, filling your kitchen with a delightful scent!
Step 2: Cook the Mushrooms
Next up, add your sliced mushrooms to the pot. Continue cooking for another 5 to 7 minutes. This allows the mushrooms to release their moisture and start to brown. Trust me; this step adds a fantastic depth of flavor to your soup.
Step 3: Combine Ingredients
Now it’s time to bring everything together! Stir in the rinsed pearl barley, canned diced tomatoes with their juices, and the delightful spices: dried thyme, oregano, smoked paprika, and a sprinkle of salt and black pepper. Mix everything well. You’ll notice how the colors blend beautifully together!
Step 4: Simmer the Soup
Pour in 6 cups of vegetable broth, and bring the mixture to a boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for about 35 to 40 minutes. This simmering time allows the pearl barley to become perfectly tender, soaking up all those luscious flavors.
Step 5: Add Chickpeas and Greens
After the barley is tender, stir in the canned chickpeas and your choice of chopped kale or spinach. Let everything simmer for an additional 5 to 7 minutes. This is when the greens wilt beautifully, making the soup even more vibrant and nutritious.
Step 6: Adjust Seasonings
Before you serve, taste your soup. This is where you can adjust the seasoning with a little more salt, pepper, or a splash of lemon juice. Once it’s just right, discard any bay leaves, and prepare to ladle the warm soup into bowls!
Tips for Success
- Prep all your ingredients beforehand to streamline the cooking process.
- Feel free to experiment with seasonal vegetables for added flavor.
- Use vegetable broth that’s low in sodium to control the salt levels.
- Don’t skip the sautéing step; it builds a rich base for the soup.
- Let the soup sit for a while after cooking; flavors deepen as it cools.
Equipment Needed
- Large pot: A Dutch oven works great, but any heavy-bottomed pot will do.
- Wooden spoon: Perfect for stirring without scratching your pot.
- Cutting board and knife: Essential for chopping all those fresh veggies.
- Measuring cups and spoons: Handy for precise ingredient measurement.
Variations
- Grain Options: Swap out pearl barley for quinoa or farro for a different texture.
- Protein Boost: Add diced tofu or tempeh for extra protein, especially if you want to make it heartier.
- Spice it Up: For a kick, add a pinch of red pepper flakes or a splash of hot sauce when cooking.
- Herb Swap: Experiment with fresh herbs like basil or cilantro instead of parsley for a new flavor profile.
- Seasonal Produce: Use seasonal vegetables like butternut squash in the fall or zucchini in the summer to keep things fresh.
Serving Suggestions
- Serve your Hearty Vegetable Barley Soup with a crusty piece of whole-grain bread for a satisfying meal.
- Pair it with a crisp green salad tossed in a light vinaigrette for a refreshing contrast.
- A warm herbal tea or lemon-infused water complements the soup beautifully.
FAQs about Hearty Vegetable Barley Soup
Can I make Hearty Vegetable Barley Soup ahead of time?
Absolutely! This soup keeps well in the refrigerator for up to 5 days. Just reheat it on the stove when you’re ready to enjoy it again.
Can I freeze Hearty Vegetable Barley Soup?
Yes, you can freeze the soup for up to 3 months. Just make sure to store it in airtight containers or freezer bags for the best preservation.
How do I make this soup less thick?
If you prefer a lighter soup, add more vegetable broth or water while it’s cooking. This will help thin it out and create a lovely broth.
What vegetables can I add to the soup?
Feel free to get creative! You can add zucchini, bell peppers, or even sweet potatoes based on your preferences or what you have on hand.
Is Hearty Vegetable Barley Soup high in protein?
Yes! The combination of pearl barley and chickpeas provides a healthy dose of protein and fiber, making it a filling and nutritious meal.
Final Thoughts
Cooking is an adventure, and this Hearty Vegetable Barley Soup is one of those delightful journeys! With each spoonful, you’ll not only nourish your body but also create cherished memories around the dinner table. As the flavors meld and develop, you’ll feel a sense of satisfaction, knowing that you’ve put together something truly wholesome. Whether it’s a family dinner or a moment for yourself, this soup is bound to warm your heart and soul. So, roll up your sleeves, gather your loved ones, and let the magic of home cooking unfold in your kitchen!
Print
Hearty Vegetable Barley Soup
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and nutritious vegetable soup featuring pearl barley, chickpeas, and a variety of vegetables.
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
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 to 7 minutes until softened and aromatic.
- Add mushrooms and continue cooking for another 5 to 7 minutes until they release moisture and begin to brown.
- Stir in rinsed pearl barley, diced tomatoes with juices, dried thyme, oregano, smoked paprika, bay leaves, salt, and pepper until evenly combined.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes until barley is tender.
- Stir in chickpeas and chopped kale or spinach. Simmer for an additional 5 to 7 minutes until greens are wilted and tender.
- Taste and adjust seasoning with salt, pepper, and lemon juice. Remove and discard bay leaves.
- Ladle soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- You can freeze leftovers for up to 3 months.
- Feel free to add other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
