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Vegetable Barley Soup

Vegetable Barley Soup
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Enjoy this hearty Vegetable Barley Soup packed with nutrients! Perfect for any meal—give this delicious recipe a try today!

Ingredients

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  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 ribs celery, chopped
  • 3 carrots, sliced into ¼-inch thick rounds
  • 4 cloves garlic, minced
  • ¾ cup pearl barley, rinsed
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried thyme
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 6 cups low sodium vegetable broth (plus more as needed)
  • 15 ounce can petite diced tomatoes
  • 1 bay leaf
  • ½ pound Yukon gold potatoes, chopped into ¾-inch pieces
  • ¾ cup frozen green beans

Instructions

  1. Heat olive oil in a Dutch oven or large pot over medium heat. Add chopped onion, celery, and carrots; cook until softened (about 5 minutes).
  2. Stir in minced garlic and cook for 30 seconds.
  3. Add rinsed pearl barley, Italian seasoning, dried thyme, salt, and black pepper; mix well.
  4. Pour in vegetable broth, diced tomatoes, and add the bay leaf. Bring to a simmer and cover.
  5. Simmer for 25 minutes, then stir in chopped potatoes and cover again; cook for another 20–35 minutes until barley is tender.
  6. In the last 5 minutes of cooking, add frozen green beans. Remove bay leaf before serving.

Nutrition

Find it online: https://thelowcarbapp.com/vegetable-barley-soup/

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