Vegetable Barley Soup
Roasted vegetables, barley, and more vegetables; OH MY! Vegetable barley soup is a hearty, healthy vegetable soup that will leave you satisfied and warm all over.
Prep Time10 minutes mins
Cook Time45 minutes mins
Additional Time10 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 135kcal
Roasted Vegetables
- ¾ cup sweet potatoes ½ large sweet potato, diced
- ½ cup red bell pepper ½ large red pepper, diced
- ¾ cup butternut squash diced
- 2 teaspoons fresh rosemary
- 1 Tablespoon balsamic vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons soy sauce or Tamari
Soup Ingredients
- 2 cloves garlic minced
- 1 large yellow onions diced (mild 1 cup)
- ½ cup zucchini diced
- ½ cup yellow summer squash diced
- ½ cup sweet potatoes diced
- 1 cup butternut squash diced
- ½ cup carrots diced
- ½ cup celery diced
- 6 cups organic vegetable broth
- 1 Tablespoon fresh lemon juice plus 1 teaspoon lemon zest
- 1 teaspoon sea salt
- 2 teaspoons fresh ground pepper
- 1 ½ cups cooked pearl barley
- 1 bay leaf
Garnish
- ¼ cup fresh chopped dill
- 3 Tablespoons fresh thyme chopped
- 3 Tablespoon fresh basil chopped
Roasted Vegetables
Preheat oven to 400 degrees.
In a large bowl, chop sweet potatoes, red bell pepper, and butternut squash.
Combine balsamic vinegar, soy sauce, dijon mustard, and rosemary.
Whisk ingredients together and pour over the vegetables.
Stir to combine.
Pour the vegetables into a casserole dish, cover, and cook for 45 minutes.
When the vegetables are done, remove them from the oven and allow them to cool slightly.
Using a fork, mash the roasted vegetables and set aside.
Cooking the Barley
In a medium-sized pot, combine 2 cups water, 1 teaspoon salt, 1 bay leaf, and 1 cup pearl barley.
Bring to a boil.
Cover, and reduce heat to simmer.
Cook for 45 minutes.
Preparing the Soup
Saute onions and garlic in a large soup pot until the onions are translucent.
Add raw, chopped vegetables.
Stir and cook for a few minutes.
Add 6 cups of vegetable broth.
Add bay leaf, lemon juice, zest and salt, and pepper.
Stir and bring to a boil.
Cover and reduce heat to simmer.
Cook for 30 minutes covered.
Add mashed roasted vegetables.
Stir to combine.
Add cooked barley last.
Stir to combine.
Add herbs, and stir.
Serve hot.
- Barley is NOT gluten-free, so if you suffer from gluten-intolerance, do not use barley.
- Cook barley separately to avoid overcooking
- Vegetable barley soup can be reheated
- Vegetable barley soup can be frozen but should be at room temperature before freezing.
- Thaw soup completely before reheating as well.Choose any combination of vegetables you enjoy.
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Sauteing the vegetables in a particular order to ensure the vegetables aren't under or over cooked.Before adding it to the soup pot, cooking the barley first makes it the perfect consistency.
- Cutting the vegetables in similar sizes for roasting and cooking in a pot helps cook the vegetables evenly.Heat broth-based soups over medium heat, occasionally stirring, until hot, or reheat in the microwave on the reheat setting.
- I like Souper Cubes for freezing the vegetable barley soup recipe. Thaw overnight in a refrigerator before reheating.
Calories: 135kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 494mg | Potassium: 495mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11329IU | Vitamin C: 39mg | Calcium: 75mg | Iron: 2mg