Vegetable Barley Soup

A vegan/vegetarian bowl of deliciousness that appeals to the whole family! The barley makes it very filling, and the vegetables bring great color and rich flavor.

Course Soup

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings cups

Calories 211kcal

Author Kylee Ayotte

Equipment

Ingredients

BARLEY

3 cups water
1 cup pearled barley

SOUP

1 tablespoon vegetable oil
1 medium onion diced
2 cloves garlic minced
1 red bell pepper diced
3 large carrots chopped
2 stalks celery chopped
6 cups vegetable stock (can sub chicken broth but it won't be vegan/vegetarian)
14.5oz can can diced tomatoes
2 bay leaves
2 cups baby spinach torn
salt and pepper

US Customary - Metric

Instructions

To cook the barley

In a medium saucepan, add 3 cups water and 1 cup pearled barley – and bring to a boil. Cover, reduce heat to low, and keep at a bare simmer for 30 minutes, or until the barley is soft.
Drain and set aside.

To make the soup

Meanwhile, heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat.
Add 1 medium onion and cook for 5 minutes. Add the 2 cloves garlic, r1 red bell pepper, 3 large carrots and 2 stalks celery and cook until the carrots start to soften, about 10 minutes.
Add 6 cups vegetable stock,14.5oz can can diced tomatoes, and 2 bay leaves.
Bring to a boil and then reduce the heat to a simmer for 10 minutes.
Stir in the cooked barley and 2 cups baby spinach, simmer until spinach is wilted (about 5 minutes)
Remove the bay leaves, and season to taste.

Nutrition