Pearl barley cooks to a tender, slightly chewy texture while absorbing the rich flavors of onions, carrots, celery, tomatoes, and herbs. The combination of colorful vegetables creates a satisfying soup that is both filling and nutritious.
Garlic, thyme, bay leaf, and parsley enhance the broth with warm, savory flavors without overpowering the natural sweetness of the vegetables. Every spoonful offers a delicious blend of tender barley, fresh vegetables, and comforting homemade goodness.
Perfect for chilly days or healthy weeknight meals, Vegetable Barley Soup pairs wonderfully with crusty bread, crackers, or a fresh green salad for a complete and satisfying meal.
Olive oil – 2 tablespoons , Onion – 1 medium (chopped) , Garlic – 3 cloves (minced)
Carrots – 2 medium (diced) , Celery – 2 stalks (diced) , Mushrooms – 1 cup (sliced)
Zucchini – 1 medium (diced) , Diced tomatoes – 1 can (14.5 oz / 410 g) , Pearl barley – ¾ cup
Vegetable broth – 6 cups , Bay leaf – 1
Dried thyme – 1 teaspoon , Salt – 1 teaspoon, or to taste
Black pepper – ½ teaspoon
Fresh parsley – 2 tablespoons (chopped)
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