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 become my go-to on chilly afternoons when I want something healthy and satisfying but not too heavy.
Ingredients
- Pearl barley or grains: 1/2 cup (90 g) pearl barley or brown rice quinoa or farro
- Onion: 1 medium diced
- Carrots: 2 medium peeled and sliced
- Celery stalks: 2 sliced
- Zucchini: 1 medium diced
- Green beans: 1 cup (150 g) trimmed and chopped
- Garlic: 2 cloves minced
- Cherry tomatoes: 1 cup (150 g) halved or 1 large tomato diced
- Vegetable broth: 6 cups (1.5 L) low-sodium
- Olive oil: 2 tbsp
- Bay leaf: 1
- Dried thyme: 1 tsp
- Dried oregano: 1/2 tsp
- Salt and pepper: to taste
- Fresh parsley: 2 tbsp chopped
- Lemon juice: 1 tbsp optional
Instructions
- Step 1:
- Rinse the grains under cold running water.
- Step 2:
- In a large pot heat olive oil over medium heat Add onion carrots and celery Sauté for 5 minutes until starting to soften.
- Step 3:
- Add garlic and cook for 1 minute stirring frequently.
- Step 4:
- Stir in the grains and toast for 1 2 minutes.
- Step 5:
- Add zucchini green beans tomatoes broth bay leaf thyme and oregano Bring to a boil.
- Step 6:
- Reduce heat to a simmer cover and cook for 30 35 minutes or until grains and vegetables are tender.
- Step 7:
- Remove bay leaf Stir in parsley and lemon juice if using Season with salt and pepper to taste.
- Step 8:
- Serve hot optionally with crusty bread.
Pin It My family loves gathering around this soup especially on weekends It always brings us comfort and warmth.
Required Tools
Large soup pot Chefs knife Cutting board Wooden spoon
Allergen Information
Contains gluten if using barley or farro For gluten-free use rice or quinoa No common allergens otherwise but always check broth labels for hidden ingredients.
Nutritional Information
Calories 180 Total Fat 5 g Carbohydrates 32 g Protein 5 g per serving
Pin It This simple soup is a versatile and healthy choice that fits many diets and tastes.
Recipe FAQs
- → What grains work best in this soup?
Pearl barley, brown rice, quinoa, and farro are great choices. Each adds unique texture and nutrition.
- → Can I use different vegetables in this dish?
Yes, seasonal veggies like spinach, peas, or corn can be swapped in to vary flavor and color.
- → How long should the grains and vegetables cook?
Simmer for about 30–35 minutes until grains are tender and vegetables are cooked through.
- → Is this suitable for gluten-free diets?
Use gluten-free grains like rice or quinoa instead of barley or farro to keep it gluten-free.
- → What herbs enhance the flavor in this soup?
Dried thyme, oregano, and fresh parsley add aromatic depth and freshness.