Spring Vegetable and Barley Soup
A hearty and nutritious soup filled with vibrant spring vegetables and chewy barley, perfect for a light meal or starter.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (2) medium carrots, diced
- (2) celery stalks, diced
- (1) medium zucchini, diced
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (1 cup) fresh or frozen peas
- (1 cup) pearl barley
- (6 cups) vegetable broth
- (1 teaspoon) dried thyme
- (1 teaspoon) dried oregano
- Salt and pepper to taste
- (2 tablespoons) fresh parsley, chopped (for garnish)
Instructions
- 1
In a large pot, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 medium diced onion and sauté for 3-4 minutes until translucent.
- 3
Stir in 2 cloves of minced garlic and cook for an additional 1 minute until fragrant. Add 1 teaspoon dried thyme and 1 teaspoon dried oregano.
- 4
Add 2 medium diced carrots and 2 diced celery stalks to the pot, cooking for 5 minutes until slightly softened.
- 5
Add 1 medium diced zucchini and 1 cup of trimmed and cut green beans, stirring to combine.
- 6
Incorporate 1 cup of fresh or frozen peas and 1 cup of pearl barley into the mixture.
- 7
Pour in 6 cups of vegetable broth and add 1 teaspoon of dried thyme and 1 teaspoon of dried oregano.
- 8
Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the barley is tender.
- 9
Season with salt and pepper to taste and remove from heat.
- 10
Serve hot, garnished with 2 tablespoons of chopped fresh parsley.
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