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Thick soup featuring chunks of carrots, celery, and green kale in a rustic bowl.

Hearty Winter Vegetable & Barley Soup

A comforting and nutritious soup perfect for cold winter days, packed with vegetables, barley, and flavorful seasonings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine International
Servings 6 servings
Calories 350 kcal

Ingredients
  

Oil

  • 2 tbsp olive oil for sautéing

Vegetables

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 pcs carrots, diced
  • 2 stalks celery, diced
  • 2 medium potatoes, peeled and cubed

Grains

  • 1 cup pearl barley

Canned Goods

  • 1 can diced tomatoes (400g)

Broth

  • 6 cups vegetable or chicken broth
  • 2 bay leaves bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika (optional)

Seasonings

  • to taste N/A Salt and black pepper

Greens

  • 2 cups chopped kale or spinach

Citrus

  • 1 lemon juice of 1 lemon

Dairy/Alternatives

  • for serving N/A Grated Parmesan or vegan cheese

Garnish

  • for serving N/A Chopped parsley

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Sauté onion until translucent, then add garlic, carrots, and celery; cook 4-5 minutes.
  • Add potatoes, barley, tomatoes, broth, bay leaves, thyme, paprika, salt, and pepper; bring to a boil.
  • Reduce heat and simmer 35-40 minutes until barley and vegetables are tender.
  • Stir in greens and cook 3-5 minutes until wilted. Remove bay leaves, add lemon juice, and season to taste.
  • Serve hot, topped with Parmesan and parsley, with crusty bread.

Notes

This soup is versatile; feel free to add other winter vegetables or adjust seasonings to taste.
Keyword vegetables