Chunky vegetable soup with barley
- 1 cup pearl barley
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 cups baby spinach
Instructions:
1. Start by rinsing the barley under cold water. In a large pot, bring 4 cups of water to a boil and add the barley. Reduce heat, cover and simmer for 45-50 minutes or until tender.
2. In another pot, heat up the olive oil over medium heat. Add the onion and garlic and cook until they are translucent, about 5-6 minutes.
3. Add the carrots, celery, and red bell pepper to the pot and cook for another 5-6 minutes.
4. Next, add the zucchini and yellow squash and cook for 2-3 minutes.
5. Add the can of diced tomatoes along with their juices to the pot and stir well.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce the heat to medium-low and add the cooked barley to the pot.
8. Add the dried thyme, oregano, salt, and pepper to the soup and stir well.
9. Cover the pot and let it simmer for about 30 minutes.
10. Add the baby spinach to the soup and cook until wilted, about 2-3 minutes.
11. Taste and adjust seasoning if necessary.
12. Serve hot and enjoy!
Tips:
- Make sure to rinse the barley well before boiling to remove any dirt or debris.
- Feel free to add other vegetables or swap out the ones listed for your favorites.
- You can also add in some protein, such as cooked chicken or chickpeas, for a more filling soup.
- This soup freezes well, so make a big batch and save some for later.