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.