Hearty Vegetable Barley Soup

Wholesome, comforting, and packed with nutritious ingredients, Hearty Vegetable Barley Soup is the ultimate one-pot meal to warm your soul. Featuring tender chunks of Yukon gold potatoes, vibrant zucchini, and a medley of carrots and celery, this recipe balances earthy pearl barley with rich tomato broth for a satisfying bite in every spoonful. Infused with aromatic thyme, oregano, and a touch of tomato paste for depth, this plant-based soup is as flavorful as it is nourishing. Ready in just over an hour and perfect for meal prep, this vegetarian soup is ideal for cozy family dinners or as a quick, reheatable lunch. Garnish with fresh parsley for a pop of color and serve warm to savor each hearty, nourishing bite. Keywords: vegetable barley soup, hearty soup recipe, vegetarian soup, healthy barley soup, one-pot meal.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 2 medium Yukon gold potatoes, cubed
• 1 medium zucchini, diced
• 2 tablespoons tomato paste
• 14.5 ounces diced tomatoes (canned with juice)
• 6 cups vegetable broth
• 3/4 cup pearl barley
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 3–4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, carrots, and celery. Cook for an additional 3 minutes, stirring frequently.

Step 4

Add the cubed potatoes and zucchini to the pot. Stir and cook for 2 minutes.

Step 5

Add the tomato paste and mix well to coat the vegetables evenly.

Step 6

Pour in the diced tomatoes (with their juice) and the vegetable broth.

Step 7

Stir in the pearl barley, dried thyme, oregano, bay leaf, salt, and black pepper.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 40 minutes, stirring occasionally.

Step 9

Check the barley and vegetables for tenderness. If needed, cook for an additional 5–10 minutes.

Step 10

Remove and discard the bay leaf before serving.

Step 11

Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	1523.8 grams (1523.8g)

Amount per serving	% Daily Value*
Calories	1307

Total Fat 32.40g	42%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3358mg	146%
Total Carbohydrate 237.00g	86%
Dietary Fiber 45.00g	161%
Total Sugars 39.20g
Protein 33.50g	67%

Vitamin D 0IU	0%
Calcium 370mg	28%
Iron 13mg	71%
Potassium 4342mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.2%

Protein: 9.8%

Carbs: 69.0%