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Vegetable and Barley Soup

A cozy, hearty soup packed with veggies, chewy barley, and savory broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 3 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup pearl barley
  • 6 cups vegetable broth
  • 1 14.5 oz can diced tomatoes
  • 1 zucchini diced
  • 1 cup chopped green beans
  • 1 15 oz can kidney beans, drained
  • 2 cups chopped spinach or kale
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in your pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until the onions turn translucent. Stir in the garlic, thyme, and bay leaf.
  • Add the barley to the pot and toast it for 1-2 minutes. Pour in the broth and diced tomatoes and bring everything to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes. Stir halfway through.
  • Stir in the zucchini, green beans, and kidney beans. Simmer uncovered for another 10-15 minutes until the veggies are tender. Add broth or water if needed.
  • Fold in the spinach or kale and let it wilt for 2 minutes. Season with salt and pepper. Remove the bay leaf before serving.