Vegetable Barley Soup is a great mix-up for your hearty and satisfying soup repertoire.
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5 from 4 votes

Vegetable Barley Soup

Vegetable Barley Soup is a great mix-up for your hearty and satisfying soup repertoire. 
Course Main Dish
Cuisine Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 Servings
Calories 199kcal
Author Ginny McMeans

Ingredients

  • 1 cup Pearl Barley
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup red bell pepper, diced
  • 1 cup carrots, chopped
  • 32 ounces vegetable Broth
  • 15 ounces Diced Tomatoes - can with juices
  • 2 Bay Leaf
  • 2 cups spinach, torn
  • 1 teaspoon salt
  • ground black pepper to taste

Instructions

  • In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft.
  • Drain and set aside.
  • While the barley is cooking, heat the oil in a large pot over medium heat.
  • Add the onion and saute 5 minutes.
  • Add the garlic, red bell pepper, and carrots and cook until the carrots are getting tender, about 10 minutes.
  • Add the vegetable broth, diced tomatoes and bay leaves.
  • Bring to a boil and then turn down to a simmer.  Simmer for about 10 minutes.
  • Stir in the cooked barley and the torn spinach.  Cook over medium heat or 15 minutes.
  • Remove the bay leaves.  Add salt and pepper.  Taste to check the seasoning.  Serve hot.

Nutrition

Serving: 1Serving | Calories: 199kcal | Carbohydrates: 36g | Protein: 7g | Fat: 3g | Sodium: 467mg | Potassium: 552mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5360IU | Vitamin C: 43.6mg | Calcium: 61mg | Iron: 2.3mg