Name: Vegetable Barley Soup
Prep time: 60 min
Total time: 65 min
Ingredients: 2 tablespoons extra-virgin olive oil; 8 ounces sliced fresh cremini mushrooms; 1.5 cups chopped yellow onion; 2 tablespoons minced garlic; 4 medium carrots, thinly sliced; 1 teaspoon fennel seeds; 1 teaspoon dried oregano; 1 (28 ounce) can no-salt-added fire-roasted diced tomatoes; 6 cups reduced-sodium vegetable broth; 1 cup pearl barley; 0.5 teaspoon salt; 0.5 teaspoon ground pepper; 2 cups frozen cut green beans; 1 cup frozen peas; 1 tablespoon red-wine vinegar; Chopped fresh flat-leaf parsley and basil for garnish

Vegetable Barley Soup

5.0

(2)

2 Reviews

This warming vegetable barley soup uses easy-to-find produce and frozen veggies, making prep simple and easy. It makes plenty to feed a hungry family, plus it freezes beautifully so leftovers can be enjoyed again and again.

Julia Levy

Updated on July 23, 2020

Prep Time:

1 hr

Additional Time:

5 mins

Total Time:

1 hr 5 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Dairy-Free Egg Free Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil
8 ounces sliced fresh cremini mushrooms
1 ½ cups chopped yellow onion
2 tablespoons minced garlic
4 medium carrots, thinly sliced
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 (28 ounce) can no-salt-added fire-roasted diced tomatoes
6 cups reduced-sodium vegetable broth
1 cup pearl barley
½ teaspoon salt
½ teaspoon ground pepper
2 cups frozen cut green beans
1 cup frozen peas
1 tablespoon red-wine vinegar
Chopped fresh flat-leaf parsley and basil for garnish

Directions

Heat oil in a large heavy pot over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes. Add carrots, fennel seeds and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, broth, barley, salt and pepper. Bring to a boil over high heat.
Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until the barley is tender, about 40 minutes. Stir in green beans and peas; cook over medium heat until heated through, about 2 minutes. Remove from heat; stir in vinegar. Garnish with parsley and basil, if desired.

Tips

To make ahead: Refrigerate for up to 3 days or freeze for up to 6 months

Nutrition Facts (per serving)

283	Calories
5g	Fat
51g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2 1/3 cups
Calories 283
% Daily Value *
Total Carbohydrate 51g	18%
Dietary Fiber 12g	41%
Total Sugars 12g
Protein 8g	16%
Total Fat 5g	7%
Saturated Fat 1g	4%
Vitamin A 7996IU	160%
Vitamin C 18mg	20%
Folate 51mcg	13%
Sodium 421mg	18%
Calcium 135mg	10%
Iron 3mg	18%
Magnesium 56mg	13%
Potassium 583mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.