Vegetable Barley Soup (Recipe)

May 2, 2024

Vegetable Barley Soup (Recipe)


✅ 1 tablespoon extra virgin olive oil (I use Kasandrinos)

✅ 2 large carrots, thinly sliced

✅ 1 large stalk celery, thinly sliced

✅ 1 (8-ounce) package mushrooms, sliced

✅ 2 cloves garlic, minced

✅ 8 cups vegetable broth
✅ 1 (15-ounce) can chickpeas, drained and rinsed

✅ 1 (14.5-ounce) can diced tomatoes

✅ 1 ½ cups frozen cut green beans

✅ 1 cup pearl barley

✅ ⅔ cup frozen corn

✅ 1 teaspoon dried basil

✅ ½ teaspoon dried oregano

✅ 1 bay leaf

✅ ⅔ cup frozen peas

✅ ⅓ cup chopped Italian parsley, plus extra for serving

✅ kosher salt

✅ pepper


1️⃣ Heat olive oil in a large pot over medium heat.

2️⃣ Add onions, carrots, and celery to oil. Season with salt and pepper, then saute until softened (about 5 minutes).

3️⃣ Increase heat to medium-high. Add mushrooms and cook until lightly browned, stirring frequently.

4️⃣ Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).

5️⃣ Stir in broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.

6️⃣ Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 30 minutes).

7️⃣ Mix in peas and cook until tender and hot (about 1 to 2 minutes).

8️⃣ Remove soup from heat. Discard bay leaf, then stir in parsley and season to taste with salt and pepper.

9️⃣ Serve soup hot, sprinkled with additional parsley.


Servings : 6-8
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Soup
Calories: 304kcal

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