Vegetable Barley Soup
This vegetable barley soup is a delicious blend of tender barley, colorful vegetables, and aromatic herbs, making it the perfect easy vegetable barley soup for healthy weeknight dinners.
Equipment
- Large heavy pot
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh cremini mushrooms
- 1 ½ cups chopped yellow onion
- 2 tablespoons minced garlic
- 4 medium carrots, thinly sliced
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1 (28 ounce) can no-salt-added fire-roasted diced tomatoes
- 6 cups reduced-sodium vegetable broth
- 1 cup pearl barley
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 cups frozen cut green beans
- 1 cup frozen peas
- 1 tablespoon red-wine vinegar
- Chopped fresh flat-leaf parsley and basil for garnish
Instructions
- Heat the olive oil in a large heavy pot over medium-high heat. Add the mushrooms, onion, and garlic. Cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes.
- Add the sliced carrots, fennel seeds, and dried oregano. Stir constantly for 1 minute to release the aromatic flavors.
- Pour in the fire-roasted tomatoes, vegetable broth, and pearl barley. Season with salt and ground pepper. Bring the mixture to a boil over high heat.
- Reduce to medium heat to maintain a gentle simmer. Stir occasionally and cook the soup until the barley is tender, about 40 minutes.
- Stir in the green beans and peas. Continue to cook for 2 more minutes, just until the vegetables are heated through.
- Remove the pot from the heat. Add the red-wine vinegar and stir to combine. Garnish with parsley and basil before serving.