A cozy, flavorful vegetarian soup made with pearl barley, root vegetables, and savory herbs — perfect for a hearty lunch or comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, sliced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
¾ cup pearl barley
2 medium potatoes, peeled and diced
6 cups vegetable broth
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
¼ cup chopped fresh parsley
Instructions
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In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 7–8 minutes.
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Add garlic and cook for 1 minute until fragrant.
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Stir in diced tomatoes, thyme, and bay leaf. Cook for 2–3 minutes.
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Add barley and potatoes. Mix well.
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Pour in broth and bring to a boil. Reduce heat, partially cover, and simmer for 45 minutes.
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Remove bay leaf, season with salt and pepper, and stir in parsley.
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Serve hot with optional bread or salad on the side.
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Store leftovers in the fridge or freeze for later use.