Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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
Source: EatingWell.com, July 2020

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Recipe Summary

active:
1 hr
total:
1 hr 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

283 calories; protein 8.2g; carbohydrates 50.7g; dietary fiber 11.6g; sugars 11.6g; fat 5.3g; saturated fat 0.8g; vitamin a iu 7995.6IU; vitamin c 18mg; folate 50.8mcg; calcium 134.6mg; iron 3.2mg; magnesium 56.2mg; potassium 583.1mg; sodium 420.6mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/22/2020
This is great for lunches all week long. Read More