Vegetable Barley Soup
Make the best Vegetable Barley Soup recipe ever. Packed with flavor, color and texture; this soup is thick, hearty and healthy. This homemade soup is easy to make, the whole family will love this comforting soup.
Servings: 8
Calories: 161kcal
Ingredients
- 2 tablespoons olive oil
- 1 leek chopped
- 2 cloves garlic minced
- 3 carrots peeled and diced
- 2 cups kale chopped
- 1 28oz can diced tomatoes
- 1 can white beans rinsed and drained
- 1 cup pearled barley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8 cups vegetable broth
- 1/2 cup frozen peas
Instructions
- In a large pot over medium-high heat, add the olive oil; once hot, add the leek and garlic, and cook for 5 minutes until the leek has softened.
- Add the rest of the ingredients except the frozen peas.
- Bring to a boil. Reduce heat to medium-low and simmer for 25 minutes, stirring occasionally
- Add the frozen peas cook for another minute, and remove from heat.
- Taste and adjust the seasoning if necessary.
- Ladle the soup into bowls. Enjoy!
Notes
- This soup can also be made in a slow cooker, just add all the ingredients except the frozen peas and cook on low for six hours.
- The soup can be stored in the fridge for up to four days.
- Can be frozen for up to six months. Simply place it in a freezer-safe container and thaw it overnight in the fridge when you're ready to eat it.
Nutrition
Serving: 1g | Calories: 161kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 1166mg | Fiber: 6g | Sugar: 4g