Description
A hearty and nutritious Vegetable and Barley Soup packed with fresh vegetables, pearl barley, and white kidney beans. This comforting soup is perfect for a wholesome lunch or dinner, offering a rich blend of flavors, fiber, and protein in a warm, satisfying bowl.
Ingredients
Units
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 3 medium carrots, peeled and diced
- 3 ribs celery, diced
- 2 cups butternut squash, peeled and diced
Soup Base and Seasonings
- 1/4 cup tomato paste
- 8 cups vegetable broth
- 1 cup pearl barley
- 1 cup canned white kidney beans, drained and rinsed
- 3 cups packed fresh baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried basil or 2 teaspoons finely chopped fresh basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon ground black pepper
- 1 bay leaf (optional)
Instructions
- Prepare Vegetables and Sauté: Cut onions, carrots, celery, and butternut squash into 2 inch pieces. Process garlic until finely chopped, then pulse onions into small pieces in a food processor, or dice all vegetables finely. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté for 3-4 minutes until soft and fragrant. Add carrots, celery, and butternut squash, sauté another 5 minutes until slightly tender.
- Cook Soup: Stir in tomato paste, cooking for another minute. Add vegetable broth, pearl barley, white kidney beans, dried thyme, dried or fresh basil, onion powder, salt, pepper, and bay leaf if using. Bring the mixture to a boil, cover, then reduce heat to low and simmer for 60 minutes or until the barley is tender and fluffy.
- Finish and Serve: Add baby spinach to the pot, tearing it up as you add. Stir until wilted, about 1 minute. Taste and adjust seasonings if necessary. Remove bay leaf before serving. Serve the soup hot with warm crusty bread, butter, or garlic croutons if desired. The soup thickens upon standing or when refrigerated. If too thick, thin with a little extra broth or water.
Notes
- This soup makes a great meal-in-a-bowl, packed with fiber and protein from barley and beans.
- Using a food processor speeds up vegetable prep but finely diced vegetables work just as well.
- Adjust salt and pepper to taste, especially if using homemade broth.
- Soup keeps in the refrigerator for up to one week and freezes well in a freezer-safe container.
- For a gluten-free version, substitute barley with certified gluten-free grains like quinoa or rice.
- Adding fresh herbs like parsley or more basil before serving enhances the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 191 kcal
- Sugar: 6 g
- Sodium: 1237 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
