Save to Pinterest A comforting, nourishing soup featuring whole grains and fresh vegetables—perfect for a light lunch or cozy meal any day.
This soup quickly became a family favorite for its wholesome ingredients and comforting taste.
Ingredients
- Pearl barley or grains: 1/2 cup (90 g) pearl barley (or brown rice, quinoa, or farro)
- Onion: 1 medium onion, diced
- Carrots: 2 medium carrots, peeled and sliced
- Celery stalks: 2 stalks, sliced
- Zucchini: 1 medium, diced
- Green beans: 1 cup (150 g), trimmed and chopped
- Garlic: 2 cloves, minced
- Cherry tomatoes: 1 cup (150 g), halved (or 1 large tomato, diced)
- Vegetable broth: 6 cups (1.5 L) low-sodium vegetable broth
- Olive oil: 2 tbsp
- Bay leaf: 1 leaf
- Dried thyme: 1 tsp
- Dried oregano: 1/2 tsp
- Salt and pepper: to taste
- Fresh parsley: 2 tbsp, chopped
- Lemon juice: 1 tbsp (optional)
Instructions
- Step 1:
- Rinse the grains under cold running water.
- Step 2:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until starting to soften.
- Step 3:
- Add garlic and cook for 1 minute, stirring frequently.
- Step 4:
- Stir in the grains and toast for 1 2 minutes.
- Step 5:
- Add zucchini, green beans, tomatoes, broth, bay leaf, thyme, and oregano. Bring to a boil.
- Step 6:
- Reduce heat to a simmer, cover, and cook for 30 35 minutes, or until grains and vegetables are tender.
- Step 7:
- Remove bay leaf. Stir in parsley and lemon juice, if using. Season with salt and pepper to taste.
- Step 8:
- Serve hot, optionally with crusty bread.
Save to Pinterest Sharing this soup with loved ones has created warm, memorable family moments.
Notes
Pairs well with a light Sauvignon Blanc or herbal tea.
Required Tools
Large soup pot, chefs knife, cutting board, wooden spoon
Allergen Information
Contains gluten if using barley or farro. For gluten-free, use rice or quinoa. No common allergens otherwise, but always check broth labels for hidden ingredients.
Save to Pinterest This simple soup is perfect for nourishing the body and soul any day of the week.
Recipe Frequently Asked Questions
- → Can I substitute the grains used in this soup?
Yes, pearl barley can be swapped with brown rice, quinoa, or farro depending on your preference or dietary needs.
- → How can I make this soup gluten-free?
Use quinoa or brown rice instead of barley or farro to keep the dish gluten-free. Always check the broth for hidden gluten sources.
- → What are good seasonal vegetables to add?
Spinach, corn, peas, or any fresh garden vegetables can be added to vary flavors and nutrients throughout the year.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave.
- → Is this dish suitable for a vegetarian diet?
Yes, it uses vegetable broth and plant-based ingredients making it vegetarian and dairy-free friendly.