This nourishing vegetable barley soup is healthy, hearty, wholesome, satisfying, versatile, meal-prep friendly, and packed with flavor- perfect for chilly fall/winter evenings!
Ingredients– 1 Tbsp of oil– 2 garlic cloves minced– ½ of an onion diced– 5 ribs of celery chopped– 2 carrots sliced– ¾ lb of barley– 2 C of broccoli florets– 12 C of vegetable broth– Handful cilantro chopped– Red chili flakes to taste (optional)
Instructions– In a large pot, heat oil. Once the oil is heated, add the onions and saute for 1 minute and then add celery and carrots. Saute for 4 minutes, add garlic and saute for 1 more minute.
Instructions– Add the barley, broccoli, and vegetable broth and boil on medium-high until barley is fully cooked, about 25 to 30 minutes.– Stir in the cilantro and optionally garnish with red chili flakes.
Can You Freeze Barley Soup?You can freeze the barley soup with vegetables for up to 2 months in freezer-safe containers, then transferred to a bag once frozen.Allow a portion to thaw overnight in the fridge before reheating it.