Pin it A comforting, nourishing soup featuring whole grains and fresh vegetables—perfect for a light lunch or cozy meal any day.
This soup has been a favorite in my home during chilly afternoons, bringing warmth and wholesome flavor to our table.
Ingredients
- Grains: 1/2 cup (90 g) pearl barley (or brown rice, quinoa, or farro)
- Vegetables: 1 medium onion, diced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1 medium zucchini, diced; 1 cup (150 g) green beans, trimmed and chopped; 2 cloves garlic, minced; 1 cup (150 g) cherry tomatoes, halved (or 1 large tomato, diced)
- Broth & Seasonings: 6 cups (1.5 L) low-sodium vegetable broth; 2 tbsp olive oil; 1 bay leaf; 1 tsp dried thyme; 1/2 tsp dried oregano; Salt and pepper, to taste
- Garnish: 2 tbsp fresh parsley, chopped; 1 tbsp lemon juice (optional)
Instructions
- Rinse Grains:
- Rinse the grains under cold running water.
- Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until starting to soften.
- Cook Garlic:
- Add garlic and cook for 1 minute, stirring frequently.
- Toast Grains:
- Stir in the grains and toast for 1–2 minutes.
- Add Vegetables and Broth:
- Add zucchini, green beans, tomatoes, broth, bay leaf, thyme, and oregano. Bring to a boil.
- Simmer Soup:
- Reduce heat to a simmer, cover, and cook for 30–35 minutes, or until grains and vegetables are tender.
- Finish Soup:
- Remove bay leaf. Stir in parsley and lemon juice, if using. Season with salt and pepper to taste.
- Serve:
- Serve hot, optionally with crusty bread.
Pin it This soup often brings my family together around the dinner table, sharing stories and enjoying wholesome food.
Notes
Swap in seasonal vegetables like spinach, corn, or peas as desired. Use gluten-free grains such as quinoa or rice if needed. For a heartier meal, add cooked beans or shredded rotisserie chicken (if not vegetarian). Pairs well with a light Sauvignon Blanc or herbal tea.
Required Tools
Large soup pot, chefs knife, cutting board, wooden spoon
Nutritional Information
Calories: 180, Total Fat: 5 g, Carbohydrates: 32 g, Protein: 5 g
Pin it 
This simple soup is a perfect canvas for your favorite vegetables and grains, bringing comfort and nutrition in every bowl.
Recipe FAQ
- → Can I substitute the grains used in this dish?
Yes, options like quinoa, brown rice, or farro work well, allowing you to tailor the texture and dietary needs.
- → What is the best way to cook the vegetables to retain flavor?
Sautéing onions, carrots, and celery first enhances their natural sweetness before simmering with other ingredients for balanced taste.
- → How long should the mixture simmer for optimal tenderness?
Simmer gently for 30–35 minutes until grains and vegetables are tender but not mushy, preserving texture and flavor.
- → Can I add protein to make this a heartier dish?
Certainly, cooked beans or shredded chicken can be stirred in post-cooking to add body and nutrition.
- → Are there common allergens to be aware of when preparing this dish?
Using barley or farro introduces gluten; for allergy considerations, opt for rice or quinoa. Always check broth ingredients for hidden allergens.