Vegetable Barley Soup

Name: Vegetable Barley Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons extra virgin olive oil; 3 garlic cloves (minced); 1/2 of a large sweet onion (diced); 3 large carrots (peeled, chopped); 2 celery stalks (chopped); 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon crushed red pepper {optional}; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 - 15 ounce can of cannellini beans (drained and rinsed); 1 cup pearl barley; 1 - 28 ounce can of diced tomatoes in sauce {try fire roasted if you want extra flavor}; 2 tablespoons tomato paste; 4 cups of vegetable broth; 1 cup spinach {or greens of your choice} (optional)

Vegetable Barley Soup is a hearty, filling vegan soup that uses pearled barley, vegetables, white beans, spices and herbs to create a light soup that your family will love. Barley is a grain with a chewy texture that works nicely in this soup along with the fresh vegetables, and herbs. This soup is perfect for the colder months.

Prep10 min
Cook20 min
Total30 min
Makes6 servings
Calories198

Ingredients

6 servings

2 tablespoons extra virgin olive oil
3 garlic cloves (minced)
1/2 of a large sweet onion (diced)
3 large carrots (peeled, chopped)
2 celery stalks (chopped)
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper {optional}
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon black pepper
1 - 15 ounce can of cannellini beans (drained and rinsed)
1 cup pearl barley
1 - 28 ounce can of diced tomatoes in sauce {try fire roasted if you want extra flavor}
2 tablespoons tomato paste
4 cups of vegetable broth
1 cup spinach {or greens of your choice} (optional)

Method

1
In a large pot heat the 2 tbsps. olive oil over medium heat. Add the onion and sauté for 2 minutes.
2
Add the garlic, carrots and celery and saute for another 3-4 minutes.
3
Add the basil, thyme, crushed red pepper, paprika, salt and pepper and sauté for another minute.
4
Add the barley, beans, diced tomatoes, tomato paste, vegetable broth and stir. Turn the heat to low and simmer for 20 minutes, or until the barley is tender.
5
Add the spinach and continue to simmer on low until the spinach is wilted, about 2-3 minutes. Remove from the heat and serve the soup in individual bowls. Add parsley, green onions and crushed red pepper.

Notes

You can swap the barley for a different grain like quinoa, bulgur wheat, brown rice or farro. The beans can be swapped for lentils, chickpeas, black beans, red beans or kidney beans.