Vegetable Barley Soup

Vegetable Barley Soup ~ hearty, nourishing delicious comfort in a bowl loaded with veggies, beans and barley and packed with fiber and protein.

Most times when I make soup I don’t cook with a recipe. My favorite way is to let the ingredients in the refrigerator tell the story. Try it sometime; soup (unlike baking) is very forgiving. It’s practically goof-proof.

Last week a friend of mine called to see if I wanted to walk along the lake with her. My knee-jerk reaction was um no, it’s too cold, but she’s so dedicated to walking even when the temps are below zero, that I agreed if for no other reason than I didn’t want to be a wimp.

We even convinced another friend to join us and you know how it goes ~ three women walking and talking and before we knew it a few miles were behind us.

By the time I got home I was chilled to the bone and a pot of soup was the only solution ~ a pot of steaming, flavor loaded soup . . . the kind I already had all the ingredients for and that’s how this Vegetable Barley Soup was born.

Soup doesn’t need meat to be satisfying and comforting, but it does need lots of flavor along with protein and fiber to keep us filled.

Ever since I read an article from Eat This, Not That! with their list of the 43 best foods for fiber, I’ve been thinking about how I could incorporate more fiber into some new recipes and still have them taste really good.

Barley was one of the 43 on the list and since I really like barley and the texture it adds, it seemed like an obvious ingredient for the soup. 

Not only did this recipe use up some barley I had left in the pantry from last year (how long does barley keep?), but I used up my last 3 carrots and the rest of the celery from the bottom of the vegetable bin before it got all bendy and brown.

This soup is loaded with nourishing veggies plus Great Northern beans, fire roasted tomatoes and fresh herbs ~ all ingredients that came together with huge flavor and just make you feel good when you eat them. I chopped up the leaves from the top of the celery stalks too for even more flavor.

Vegetable Barley Soup Ingredients:

• 2 tablespoons olive oil
• 3 medium carrots diced
• 2 stalks celery diced
• 1 medium onion chopped
• 1 bell pepper chopped (any color)
• Salt and pepper to taste
• 14 ounce can fire roasted tomatoes with garlic (including their juice)
• ¾ cup *quick cooking* barley
• 15 ounce can Great Northern beans lightly drained
• 6 cups chicken stock
• 4 sprigs of thyme 
• 1/4 cup flat leaf Italian parsley chopped
• Parmesan cheese (optional but recommended)

In a large soup pot over medium heat drizzle in the olive oil and once it’s hot, drop in the carrots, onion, celery and bell pepper then season with salt and pepper. 

Sauté about 5 minutes or until they begin to soften then pour in the quick cook barley. It’s important to use quick cook barley or the timing will vary quite a bit.

Pour in the diced tomatoes and their juices, lightly drained Great Northern beans and the chicken stock (vegetable stock can be used instead).

Give the Vegetable Barley Soup a generous seasoning of salt and pepper, stirring to combine then lay the thyme sprigs on top. Cover and cook over low heat with a light boil about 30 minutes or until the vegetables and barley are tender.

Stir in the chopped parsley and serve with freshly grated parmesan cheese and bread or salad.

Check your refrigerator before you head to the grocery store. This recipe is practically begging for you to put your own spin on it. I may add a little whole grain pasta next time ~ or maybe diced cabbage or green beans. I could  even add more or different herbs. What will you do to make it your own?

Enjoy!

If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.

While you’re at it LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest. 

Vegetable Barley Soup

Hearty, seasonal vegetable-herb soup.

No ratings yet

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4

Calories

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 3 medium carrots diced
• 2 stalks celery diced
• 1 medium onion chopped
• 1 bell pepper chopped any color
• Salt and pepper to taste
• 14 ounce can fire roasted tomatoes with garlic including their juice
• ¾ cup *quick cooking* barley
• 15 ounce can Great Northern beans lightly drained
• 6 cups chicken stock
• 4 sprigs of thyme
• 1/4 cup Flat leaf Italian parsley chopped
• Parmesan cheese optional but recommended

Cook ModePrevent your screen from going dark

Instructions

 

• In a large soup pot over medium heat drizzle in the olive oil and once it’s hot, drop in the carrots, onion, celery and bell pepper. Season with salt and pepper.
• Sauté about 5 minutes until they begin to soften then pour in the quick cook barley. Stir to combine then pour in the diced tomatoes and their juices, lightly drained Great Northern beans and the chicken stock.
• Give it a generous seasoning of salt and pepper, stirring to combine then lay the thyme sprigs on top of the soup. Cover and cook over low heat with a light boil about 30 minutes or until the vegetables and barley are tender.
• Stir in the chopped parsley and serve with freshly grated parmesan cheese and bread or salad.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Keyword meat free soup, vegetable barley soup, vegetable soup

Tried this recipe?Let us know how it was!