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Vegetable Barley Soup

Vegetable Barley Soup
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Discover the warmth and comfort of Vegetable Barley Soup, a nourishing blend of colorful vegetables and hearty barley that will satisfy your cravings. This delightful recipe is perfect for any occasion, whether you’re enjoying a cozy evening at home or hosting a gathering with friends. With its rich flavors and nutrient-dense ingredients, this soup is not only delicious but also a healthy addition to your meal rotation. Plus, it’s incredibly versatile—feel free to customize it with your favorite veggies! Easy to prepare on the stovetop or in a slow cooker, this soup is designed to fit seamlessly into your busy lifestyle.

Ingredients

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  • 3 tablespoons olive oil
  • 1 medium yellow onion (chopped)
  • 3 ribs celery (chopped)
  • 3 carrots (sliced into ¼-inch thick rounds or half rounds if large)
  • 4 cloves garlic (minced)
  • ¾ cup pearl barley (rinsed)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried thyme
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 6 cups low sodium vegetable broth (plus more as needed)
  • 15 ounce can petite diced tomatoes
  • 1 bay leaf
  • ½ pound Yukon gold potatoes (1–2 potatoes, chopped into ¾-inch pieces)
  • ¾ cup frozen green beans

Instructions

  1. Heat olive oil in a Dutch oven or large pot over medium heat. Add chopped onion, celery, and carrots; cook until softened.
  2. Stir in minced garlic and sauté for another 30 seconds.
  3. Add rinsed pearl barley, Italian seasoning, thyme, salt, and black pepper; stir well.
  4. Pour in vegetable broth and diced tomatoes; add bay leaf. Bring to a simmer.
  5. Cover and simmer for 25 minutes. Stir in chopped potatoes; cover and cook for another 20–35 minutes until barley is tender.
  6. Add frozen green beans during the last 5 minutes of cooking. Remove bay leaf before serving.

Nutrition

Find it online: https://glutenfreecookingguide.com/vegetable-barley-soup/