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Hearty Vegetable Barley Soup: 7 Reasons to Love It

Hearty Vegetable Barley Soup
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A hearty and nutritious vegetable soup featuring pearl barley, chickpeas, and a variety of vegetables.

Ingredients

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  • 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

  1. 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.
  2. Add mushrooms and continue cooking for another 5 to 7 minutes until they release moisture and begin to brown.
  3. Stir in rinsed pearl barley, diced tomatoes with juices, dried thyme, oregano, smoked paprika, bay leaves, salt, and pepper until evenly combined.
  4. 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.
  5. Stir in chickpeas and chopped kale or spinach. Simmer for an additional 5 to 7 minutes until greens are wilted and tender.
  6. Taste and adjust seasoning with salt, pepper, and lemon juice. Remove and discard bay leaves.
  7. Ladle soup into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

    Nutrition

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