Vegetable Barley Soup Recipe

There's something uniquely comforting about a warm bowl of soup, especially as the seasons shift and the temperatures drop. If you're looking for a nourishing dish that embodies the essence of fall, look no further than Hearty Harvest Vegetable Barley Soup. This recipe is not just a meal; it’s a celebration of seasonal produce and wholesome ingredients, making it the perfect choice for cozy evenings at home with family or friends.

Warm up your evenings with a bowl of Hearty Harvest Vegetable Barley Soup, the perfect way to celebrate the flavors of fall. Packed with vibrant vegetables and nutrient-rich pearl barley, this comforting dish is as nutritious as it is delicious. Discover how easy it is to incorporate seasonal produce into your meals while enjoying a hearty, satisfying experience. Ideal for cozy gatherings, this soup is a nourishing staple you'll want to share with family and friends.

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Ingredients

1 cup pearl barley

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 stalks celery, diced

1 medium zucchini, chopped

1 red bell pepper, diced

4 cups vegetable broth

1 can (14 oz) diced tomatoes (with juices)

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon smoked paprika

Salt and pepper to taste

2 cups fresh spinach or kale

Fresh parsley for garnish (optional)

Instructions

Prepare the Barley: Rinse the pearl barley under cold water and set aside.

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sauté for 2-3 minutes until fragrant and translucent.

Add Carrots and Celery: Stir in the sliced carrots and diced celery. Cook for another 5 minutes, allowing them to soften.

Incorporate Remaining Vegetables: Add the chopped zucchini and diced red bell pepper, stirring to combine. Cook for an additional 3-4 minutes.

Combine with Liquid: Pour in the vegetable broth and add the can of diced tomatoes (including juices). Stir in the rinsed barley.

Season the Soup: Add the dried thyme, oregano, smoked paprika, and season with salt and pepper to taste. Bring the soup to a boil.

Simmer: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 30-40 minutes or until the barley is tender.

Finishing Touches: In the last 5 minutes of cooking, stir in the fresh spinach or kale until wilted.

Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with your favorite crusty bread or crackers.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6