Barley Soup with Vegetables

This 30-minute barley vegetable soup is a vegetarian and vegan recipe that's great for lunch or dinner. It's a hearty dish for a cold day!

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 295kcal

Warm the olive oil in a soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 3 to 5 minutes.
Stir in the garlic, tomato paste, oregano, thyme, salt, and pepper. Add the barley and vegetable broth to the pot.
Bring to a boil, then cover and reduce heat to maintain a simmer. Cook for 10 to 12 minutes until the barley is tender.
When the barley is finished cooking, take the cover off of the pot and stir in the frozen peas. Cook for 4 to 5 more minutes.
Ladle into bowls, and enjoy! I like to serve the soup with crunchy bread and a sprinkle of parmesan cheese.
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You can use other types of pearled barley that are not quick-cooking, but you will have to adjust the cooking time. Refer to the package instructions.
Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a saucepan until warmed through. Since the barley absorbs liquid while it sits in the soup, you will need to add some extra broth or a little water when reheating.
You can bulk up the soup with some white beans, chickpeas, shredded turkey, or chicken.