Vegetable Barley Soup

This hearty Vegetable Barley Soup is a nourishing blend of vegetables and tender barley, perfect for a cozy meal. It's vegan, packed with nutrients, and bursting with flavor, making it a delightful choice for any day of the week.

Ingredients

• Pearl barley - 100 grams
• Olive oil - 1 tablespoon
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 small, diced
• Bell pepper - 1/2, diced
• Diced tomatoes - 200 grams (canned)
• Vegetable broth - 800 ml
• Bay leaf - 1
• Thyme - 1 teaspoon (dried)
• Salt - to taste
• Black pepper - to taste
• Spinach - 50 grams, fresh

Steps

1. Rinse the pearl barley under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the diced onion, carrot, and celery to the pot, and sauté for about 5 minutes until the vegetables are softened.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the diced zucchini and bell pepper, and cook for an additional 3-4 minutes.
6. Pour in the diced tomatoes and vegetable broth, then add the rinsed barley, bay leaf, and thyme.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25 minutes, or until the barley is tender.
8. Remove the bay leaf and stir in the fresh spinach, cooking for another 2-3 minutes until wilted.
9. Season with salt and black pepper to taste, and serve hot.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.8 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

Tags