Vegetable Barley Soup

Maggie Jeninga Blog, Recipes Leave a Comment

A broth based soup, that is both comforting and healthy. Full of hearty vegetables and earthy barley that will warm even the coldest winter day.

Is there really anything better on a cold winter day that a bowl of steaming hot soup? As I write this post for you all we are projected -20 degree temps! That’s not wind chill, that is ACTUAL AIR TEMPERATURE! Absolutely crazy!

BUT I have really cleaned up my diet lately and I feel amazing. So I knew I had to create something that would be warming and healthy at the same time.

With a fridge full of produce and a canister of barley – this Vegetable Barley Soup was created.  I hope you all enjoy!

The Lineup:

Green Beans: Buy fresh if you can, they will cook nicer in the broth. But frozen will work just fine as well.

Onion, Celery, Carrot: Because is it really even soup without these three?

Broccoli: I love adding broccoli to soups, it’s hard texture holds up nicely and doesn’t mush like softer veggies. Really, who wants mushy veggies? Yuck!

Frozen Peas and Corn: I had these in the freezer and I like the sweetness it adds. But if you aren’t a fan, these can easily be omitted.

Barley: You guys!  I have absolutely fallen in love with this grain! It has an earthy taste and a fun texture that bulks up this soup perfectly

Chicken Stock, Balsamic Vinegar, Tomato Paste: These three ingredients combined make a great tangy broth. If you don’t have the vinegar or tomato paste on hand you can leave them out.

Thyme and Bay Leaves: These are always my two go-to soup herbs, but this is where you can get creative! Rosemary would be nice, or even an Italian Seasoning blend would be great!

What is great about this Vegetable Barley Soup is that it has total freedom to use whatever vegetables you need to or want to use. The hour long cooking time is for the barley, meaning if you swap veggies there is no need to adjust cooking time. Have fun with this!

I always love hearing from you, make sure to tag #maggiesfreshkitchen on social so I can see all your creations.

Still have questions? Feel free to comment below or email me at maggie@maggiesfreshkitchen.com

Vegetable Barley Soup

Yields8 ServingsDifficultyBeginner

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Ingredients

 ½ lb green beans - trimmed and cut into 1/2in pieces
 1 yellow onion - diced
 2 stalk celery - chopped
 3 carrots - peeled and penny sliced
 1 broccoli crown - diced into florets
 2 cloves garlic - diced
 ½ cup frozen peas
 ½ cup frozen corn
 ¾ cup dry pearl barley
 2 tsp dried thyme
 2 bay leaves
 2 tbsp tomato paste
 2 tsp balsamic vinegar
 2 tbsp olive oil
 1 ½ tsp salt
 ½ tsp pepper
 2 qts chicken broth

Directions

1

Heat olive oil over medium-high heat until shimmering hot. When ready add green beans, onion, celery, carrots and broccoli. Saute 5 minutes, or until slightly soft.

2

Add barley, garlic and thyme and saute an additional 2 minutes or until fragrant

3

Add broth, tomato paste, balsamic vinegar, salt, pepper and bay leaves and bring to a boil.

4

Reduce heat to low. Add in corn and peas, cover and simmer 1 hour.

Ingredients

 ½ lb green beans - trimmed and cut into 1/2in pieces
 1 yellow onion - diced
 2 stalk celery - chopped
 3 carrots - peeled and penny sliced
 1 broccoli crown - diced into florets
 2 cloves garlic - diced
 ½ cup frozen peas
 ½ cup frozen corn
 ¾ cup dry pearl barley
 2 tsp dried thyme
 2 bay leaves
 2 tbsp tomato paste
 2 tsp balsamic vinegar
 2 tbsp olive oil
 1 ½ tsp salt
 ½ tsp pepper
 2 qts chicken broth

Directions

1

Heat olive oil over medium-high heat until shimmering hot. When ready add green beans, onion, celery, carrots and broccoli. Saute 5 minutes, or until slightly soft.

2

Add barley, garlic and thyme and saute an additional 2 minutes or until fragrant

3

Add broth, tomato paste, balsamic vinegar, salt, pepper and bay leaves and bring to a boil.

4

Reduce heat to low. Add in corn and peas, cover and simmer 1 hour.

Vegetable Barley Soup

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