Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
Main Ingredients
- 3/4 cup pearl barley (rinsed)
- 8 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Heat oil and sauté vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook for 4 to 5 minutes until the vegetables soften and become fragrant.
- Add garlic and mushrooms: Stir in the minced garlic and sliced mushrooms. Continue cooking for 2 to 3 minutes to allow the mushrooms to soften and the garlic to become aromatic.
- Add barley and liquids: Add the rinsed pearl barley, vegetable broth, diced tomatoes (with their juices), dried thyme, and dried oregano into the pot. Stir well to combine all the ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 35 to 40 minutes, or until the barley is tender and the flavors have melded together.
- Season and serve: Season the soup with salt and black pepper according to your taste. Garnish with freshly chopped parsley if desired. Serve the soup hot for a comforting meal.
Notes
- Rinse the pearl barley before adding it to the soup to remove excess starch.
- For extra greens and nutrition, add spinach or kale during the last few minutes of cooking.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well and can be reheated for convenience meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
