Vegetable Soup with Barley (or Farro)

Why Make This Recipe

Vegetable Soup with Barley (or Farro) is a perfect choice for anyone looking to enjoy a hearty and healthy dish. It’s packed with fresh vegetables, nourishing grains, and rich flavors. This recipe is not only comforting but also easy to prepare. Whether you’re looking for a quick weeknight dinner or a cozy meal for rainy days, this soup fits the bill. Plus, it’s a great way to use up leftover vegetables or pantry staples.

How to Make Vegetable Soup with Barley (or Farro)

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion (small, diced)
• 1 clove garlic (minced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 bell pepper (diced, any color)
• 1 zucchini (diced)
• 1 cup barley (or farro, rinsed if necessary)
• 1 cup tomato sauce (in a jar)
• 5 cups water
• 1 teaspoon thyme (dried)
• 1/2 teaspoon oregano (dried)
• 1 teaspoon cumin
• 1/2 teaspoon salt (or to taste)
• 2 cups spinach (fresh)
• 1/2 lemon (juice)

Directions

1. Heat the olive oil over medium heat in a large pot.
2. Add the diced onion, carrots, celery, and sauté for about 3 minutes, or until they soften.
3. Add the garlic and cook for another minute until fragrant.
4. Add the bell pepper and zucchini. Stir and cook for 5-7 minutes, until the vegetables soften.
5. Add the barley or farro, tomato sauce, water, thyme, oregano, cumin (if using), and salt. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 25-30 minutes, or until the barley or farro is tender and the flavors have melded.
7. Stir in the fresh spinach and cook for an additional 3-5 minutes until the spinach wilts.
8. Squeeze in the juice of 1/2 lemon for brightness, if desired.
9. Taste and adjust salt as needed. Ladle into bowls and enjoy your warming, nutritious vegetable soup!

Quick tip: To thicken your soup, blend a portion with an immersion or regular blender, then stir it back into the pot. This creates a creamy texture without needing any dairy!

How to Serve Vegetable Soup with Barley (or Farro)

Serve the soup warm in bowls. You can garnish it with fresh herbs like parsley or a sprinkle of grated cheese if you like. It pairs well with crusty bread for dipping or alongside a fresh salad to make a complete meal.

How to Store Vegetable Soup with Barley (or Farro)

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it in freezer-safe containers for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove or in the microwave.

Tips to Make Vegetable Soup with Barley (or Farro)

• Use seasonal vegetables for the best flavor and nutrition.
• Feel free to add other vegetables that you enjoy or need to use up.
• Adjust seasoning and spices based on your preferences.
• For a vegan version, ensure any broth used is vegetable-based.

Variation

You can easily substitute the barley with farro for a different texture and flavor. Both grains add a nice chewiness to the soup. Additionally, adding beans such as chickpeas or kidney beans can boost the protein content and make it even heartier.

FAQs

1. Can I make this soup in a slow cooker?
Yes, you can! Simply add all ingredients to the slow cooker and cook on low for 6-8 hours.

2. What if I don’t have barley or farro?
You can use other grains like quinoa or brown rice, but adjust the cooking time according to the grain used.

3. Is this soup gluten-free?
If you use gluten-free grains like quinoa or omit grains altogether, the soup can be made gluten-free. Always check your ingredients for hidden gluten.

Vegetable Soup with Barley (or Farro)

A hearty and healthy vegetable soup packed with fresh vegetables, nourishing grains, and rich flavors, perfect for cozy meals or using up pantry staples.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 210 kcal

Ingredients

  

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Soup Base

• 1 tablespoon extra virgin olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced (any color)
• 1 zucchini, diced

Grains and Liquid

• 1 cup barley (or farro, rinsed if necessary)
• 1 cup tomato sauce (in a jar)
• 5 cups water

Seasonings

• 1 teaspoon thyme (dried)
• 1/2 teaspoon oregano (dried)
• 1 teaspoon cumin optional
• 1/2 teaspoon salt or to taste

Finishing Touches

• 2 cups spinach (fresh)
• 1/2 piece lemon (juiced) for brightness

Instructions

 

Preparation

• Heat the olive oil over medium heat in a large pot.
• Add the diced onion, carrots, celery, and sauté for about 3 minutes, or until they soften.
• Add the garlic and cook for another minute until fragrant.
• Add the bell pepper and zucchini. Stir and cook for 5-7 minutes until the vegetables soften.

Cooking

• Add the barley or farro, tomato sauce, water, thyme, oregano, cumin (if using), and salt. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 25-30 minutes, or until the barley or farro is tender.
• Stir in the fresh spinach and cook for an additional 3-5 minutes until the spinach wilts.
• Squeeze in the juice of 1/2 lemon for brightness, if desired.
• Taste and adjust salt as needed.
• Ladle into bowls and enjoy your warming, nutritious vegetable soup!

Notes

To thicken your soup, blend a portion with an immersion or regular blender, then stir it back into the pot. This creates a creamy texture without needing any dairy. Store any leftover soup in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 40gProtein: 8gFat: 4gSaturated Fat: 0.5gSodium: 350mgFiber: 10gSugar: 5g

Keyword Barley Soup, Comfort Food, Cozy Meal, Healthy Soup, Vegetable Soup

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