Barley Soup Recipe
A hearty and nutritious barley soup perfect for a comforting meal. Loaded with vegetables, beans, and herbs, it's both flavorful and wholesome.
Ingredients
Olive Oil
- 1 tablespoon olive oil
Vegetables
- 1 medium yellow onion, diced
- 2 diced carrots
- 2 diced celery stalks
Garlic and Herbs
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf bay leaf
Grains and Canned Goods
- 1 cup pearled barley, rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) white beans, drained
Liquids and Greens
- 6 cups low-sodium vegetable broth
- 2 cups chopped kale
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 lemon juice of 1/2 lemon
- 2 tablespoons fresh parsley (optional)
Instructions
- Heat olive oil and sauté diced onion, carrots, and celery until softened.
- Add garlic, thyme, oregano, and bay leaf; cook briefly until fragrant.
- Stir in barley and tomatoes, then add broth; simmer for 35–40 minutes.
- Near the end, add beans and kale; cook until greens wilt and beans are heated.
- Remove bay leaf, stir in lemon juice, season with salt and pepper, then serve.
Notes
This soup is best enjoyed fresh and can be stored in the refrigerator for up to 3 days.