Save A comforting, nourishing soup featuring whole grains and fresh vegetables—perfect for a light lunch or cozy meal any day.
This recipe quickly became a family favorite for its hearty flavor and simple preparation. I always appreciate how it uses pantry staples for a nourishing meal.
Ingredients
- Grains: 1/2 cup (90 g) pearl barley (or brown rice, quinoa, or farro)
- Vegetables: 1 medium onion, diced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1 medium zucchini, diced; 1 cup (150 g) green beans, trimmed and chopped; 2 cloves garlic, minced; 1 cup (150 g) cherry tomatoes, halved (or 1 large tomato, diced)
- Broth & Seasonings: 6 cups (1.5 L) low-sodium vegetable broth; 2 tbsp olive oil; 1 bay leaf; 1 tsp dried thyme; 1/2 tsp dried oregano; Salt and pepper, to taste
- Garnish: 2 tbsp fresh parsley, chopped; 1 tbsp lemon juice (optional)
Instructions
- Step 1 Rinse the grains under cold running water:
- Rinse the grains completely to remove any dust or impurities.
- Step 2 Sauté vegetables:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until starting to soften.
- Step 3 Add garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Step 4 Toast grains:
- Stir in the grains and toast for 1–2 minutes.
- Step 5 Add vegetables and broth:
- Add zucchini, green beans, tomatoes, broth, bay leaf, thyme, and oregano. Bring to a boil.
- Step 6 Simmer:
- Reduce heat to a simmer, cover, and cook for 30–35 minutes, or until grains and vegetables are tender.
- Step 7 Final seasoning:
- Remove bay leaf. Stir in parsley and lemon juice, if using. Season with salt and pepper to taste.
- Step 8 Serve:
- Serve hot, optionally with crusty bread.
Save This soup always brings my family together around the dinner table, sharing stories with warm bowls in hand.
Notes
Pairs well with a light Sauvignon Blanc or herbal tea. For a heartier meal, consider adding cooked beans or shredded rotisserie chicken if you are not vegetarian.
Required Tools
Large soup pot, chefs knife, cutting board, wooden spoon
Allergen Information
Contains gluten if using barley or farro. For gluten-free, use rice or quinoa. No common allergens otherwise, but always check broth labels for hidden ingredients.
Save This soup is an easy go-to recipe that balances wholesome nutrition and comforting satisfaction perfectly.
Recipe FAQs
- → What grains can I use in this soup?
Pearl barley is traditional, but brown rice, quinoa, or farro work well for varied textures and dietary needs.
- → Can I substitute the vegetables?
Yes, seasonal vegetables like spinach, corn, or peas can be added to tailor the soup to your taste.
- → How long does it take to cook?
After preparation, the soup simmers for around 30-35 minutes until grains and vegetables are tender.
- → Is this dish suitable for gluten-free diets?
Using quinoa or rice instead of barley or farro makes the dish gluten-free.
- → What are good serving suggestions?
Serve hot, optionally with crusty bread, and pair nicely with light white wine or herbal tea.
- → Can I add protein to make it heartier?
Adding cooked beans or shredded chicken increases protein and enriches the meal's heartiness.