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Vegetable Barley Soup with Fresh Herbs
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • ¾ cup pearl barley
  • 6 cups vegetable broth
  • 1 zucchini, diced
  • 2 cups fresh spinach
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute more.
  • Add the pearl barley and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes.
  • Stir in the zucchini and continue simmering for 10 minutes until the barley is tender.
  • Add the spinach, parsley, and thyme. Cook for 2 minutes until the spinach wilts.
  • Season with salt and pepper to taste before serving.

Notes

Add a splash of extra broth when reheating leftovers because the barley continues to absorb liquid in the fridge. Chop the fresh herbs right before adding them so their flavor stays sharp. Skip the spinach if you prefer a firmer texture and stir it in only when serving.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Measuring cups