Save A comforting, nourishing soup featuring whole grains and fresh vegetables—perfect for a light lunch or cozy meal any day.
This simple soup has become a favorite in my home especially on chilly days when I want something both filling and wholesome.
Ingredients
- Pearl barley (or brown rice quinoa or farro): 1/2 cup (90 g)
- Onion: 1 medium diced
- Carrots: 2 medium peeled and sliced
- Celery stalks: 2 sliced
- Zucchini: 1 medium diced
- Green beans: 1 cup (150 g) trimmed and chopped
- Garlic: 2 cloves minced
- Cherry tomatoes: 1 cup (150 g) halved (or 1 large tomato diced)
- Low-sodium vegetable broth: 6 cups (1.5 L)
- Olive oil: 2 tbsp
- Bay leaf: 1
- Dried thyme: 1 tsp
- Dried oregano: 1/2 tsp
- Salt and pepper: to taste
- Fresh parsley: 2 tbsp chopped
- Lemon juice: 1 tbsp optional
Instructions
- Step 1:
- Rinse the grains under cold running water.
- Step 2:
- In a large pot heat olive oil over medium heat. Add onion carrots and celery. Sauté for 5 minutes until starting to soften.
- Step 3:
- Add garlic and cook for 1 minute stirring frequently.
- Step 4:
- Stir in the grains and toast for 1 2 minutes.
- Step 5:
- Add zucchini green beans tomatoes broth bay leaf thyme and oregano. Bring to a boil.
- Step 6:
- Reduce heat to a simmer cover and cook for 30 35 minutes or until grains and vegetables are tender.
- Step 7:
- Remove bay leaf. Stir in parsley and lemon juice if using. Season with salt and pepper to taste.
- Step 8:
- Serve hot optionally with crusty bread.
Save This recipe always brings my family together around the table especially when we share stories from our day while enjoying this wholesome soup.
Notes
Pairs well with a light Sauvignon Blanc or herbal tea. For a heartier meal add cooked beans or shredded rotisserie chicken if not vegetarian.
Required Tools
Large soup pot Chefs knife Cutting board Wooden spoon
Allergen Information
Contains gluten if using barley or farro. For gluten-free use rice or quinoa. No common allergens otherwise but always check broth labels for hidden ingredients.
Save This soup is a simple nutritious option perfect for any day you want comfort food without heaviness.
Recipe FAQs
- → What grains can be used in this soup?
Pearl barley is traditional, but alternatives like brown rice, quinoa, or farro work well, adjusting cooking times as needed.
- → Can I substitute the vegetables in the soup?
Yes, seasonal vegetables such as spinach, corn, or peas can be swapped in to suit availability and preferences.
- → How long should the grains and vegetables simmer?
Simmering for 30 to 35 minutes ensures the grains absorb flavors and vegetables become tender without overcooking.
- → Is it possible to make this dish gluten-free?
Using gluten-free grains like quinoa or rice instead of barley or farro makes the dish suitable for gluten-sensitive diets.
- → What herbs enhance the flavor of the soup?
Thyme, oregano, and fresh parsley contribute earthy and aromatic notes, complementing the vegetables and grains well.
- → Can this be prepared in advance?
Yes, it reheats well and flavors deepen if left to rest overnight, making it ideal for meal prep.