Hearty soup combining pearl barley, fresh vegetables, and herbs for a wholesome, light meal.
# What You Need:
→ Grains
01 - ½ cup pearl barley (alternative: brown rice, quinoa, or farro)
→ Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium zucchini, diced
06 - 1 cup green beans, trimmed and chopped
07 - 2 cloves garlic, minced
08 - 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
→ Broth & Seasonings
09 - 6 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - ½ teaspoon dried oregano
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon lemon juice (optional)
# How To Make It:
01 - Thoroughly rinse the pearl barley under cold running water to remove any impurities.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until beginning to soften.
03 - Incorporate minced garlic and cook, stirring constantly, for 1 minute until fragrant.
04 - Add rinsed grains to the pot and toast them for 1 to 2 minutes, stirring frequently to develop flavor.
05 - Stir in diced zucchini, chopped green beans, halved tomatoes, vegetable broth, bay leaf, dried thyme, and dried oregano. Bring mixture to a boil.
06 - Reduce heat to low, cover, and simmer gently for 30 to 35 minutes, or until grains and vegetables are tender.
07 - Discard the bay leaf. Mix in chopped parsley and optional lemon juice. Adjust seasoning with salt and pepper according to taste.
08 - Ladle hot soup into bowls and serve immediately. Optionally accompany with crusty bread.
