This comforting and hearty vegetable barley soup is a terrific soup for dinner or lunch. It’s made with pearled barley, both fresh and frozen mixed vegetables, Yukon gold potatoes, and dried herbs. It cooks in just 30 minutes, all in one pot. You can’t go wrong with a big warm bowl of this veggie-packed soup!
In a large stockpot or dutch oven, heat oil over medium-high heat. Add onion, carrot, and celery, and sautee for 3-4 minutes. Add a pinch of salt, pepper, and red pepper flakes, if using.
2 tablespoon olive oil, 1 cup yellow onion, 1 cup carrots, 1 cup celery, Salt and pepper, Pinch of red pepper flakes
Add the potatoes and cook for 2 additional minutes, then add the garlic, dried herbs, white pepper, and bay leaf; cook for 1-2 minutes. Stir in the tomato paste and cook for a minute, then add the diced tomatoes, vegetable stock, and barley.
½ pound yukon gold potatoes, 4 cloves garlic, 2 teaspoons dried basil, 1 teaspoon dried oregano, ⅛ teaspoon white pepper, Bay leaf, 1 tablespoon tomato paste, 1 15-ounce can diced tomatoes, 6 cups vegetable stock, 1 cup pearled barley
Bring the soup to a boil, then reduce to a simmer and cover. Cook for approximately 20-25 minutes until the barley is tender, yet still chewy.
Add the frozen vegetables and cook for 1-2 minutes until thawed. Remove the bay leaf and stir in parsley. Serve and enjoy. Don't forget to add salt throughout, and be sure to taste test to make sure there is enough.
1 cup frozen peas, 1 cup frozen corn, 1 cup frozen green beans, 1 tablespoon chopped fresh parsley
If needed, add additional broth; the soup will thicken as it sits and cools. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze.
Notes
Freeze: transfer soup to a freezer-safe container with room for expansion - or use Souper Cubes for even easier freezing and thawing! You may need to add additional liquid when reheating depending on your preferences. Thaw in the microwave or on the stovetop.