Vegetable Barley Soup
Hearty, wholesome, & nourishing, my vegetable barley soup is a cozy favorite—quick, simple, easy to customize, meal-prep friendly, and full of flavor!
Servings: 4 =
Calories: 257kcal
Ingredients
- 1 tablespoon oil
- ½ onion diced
- 5 ribs celery chopped
- 2 carrots sliced
- 2 garlic cloves minced
- 1 cup barley
- 2 cups broccoli florets
- 7 cups vegetable broth
- Handful cilantro chopped
- Red chili flakes to taste (optional)
Instructions
- In a large pot, heat the oil over medium heat. Add the onion and sauté for 1 minute. Add the celery and carrots and sauté for 4 minutes. Stir in the garlic and sauté for 1 more minute.
- Add the barley, broccoli, and vegetable broth. Bring to a boil over medium-high heat and cook until the barley is tender, about 25 to 30 minutes.
- Stir in the chopped cilantro. Garnish with red chili flakes if using, and serve hot.
Video
Notes
- Use high-quality bouillon/broth: It packs in a ton of flavor, so use a rich, full-bodied one for the best vegan barley soup.
- For a thinner soup: Add extra broth.
- For more flavor: Sauté the vegetables until lightly caramelized for complex flavor depth.
- To avoid thickening soup: Store the barley separately so it doesn’t soak up broth.
Nutrition
Calories: 257kcal | Carbohydrates: 48g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1728mg | Potassium: 611mg | Fiber: 11g | Sugar: 7g | Vitamin A: 6565IU | Vitamin C: 46mg | Calcium: 73mg | Iron: 2mg
