Ingredients
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, sliced into ¼-inch thick rounds or half rounds if large
- 4 cloves garlic, minced
- ½ pound Yukon gold potatoes (1-2 potatoes), chopped into ¾-inch pieces
- ¾ cup frozen green beans
Grains & Legumes
- ¾ cup pearl barley, rinsed
Liquids & Canned Goods
- 6 cups low sodium vegetable broth (plus more as needed)
- 15 ounce can petite diced tomatoes
Oils & Seasonings
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Heat the Oil and Sauté Vegetables: Heat 3 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add chopped onion, celery, and sliced carrots. Cook, stirring occasionally, until softened, about 5 minutes.
- Add Garlic: Stir in minced garlic and cook for 30 seconds, allowing the aroma to release without burning.
- Add Barley and Seasonings: Stir in the rinsed pearl barley, Italian seasoning, dried thyme, salt, and black pepper, coating the ingredients evenly.
- Add Broth and Tomatoes: Pour in 6 cups of low sodium vegetable broth and the can of petite diced tomatoes. Add the bay leaf and stir to combine. Bring the soup to a simmer, then reduce heat to maintain a low simmer and cover the pot.
- Simmer Soup: Let the soup simmer covered for 25 minutes, allowing flavors to meld and barley to begin softening.
- Add Potatoes and Continue Simmering: Stir in the chopped Yukon gold potatoes. Cover and simmer the soup for an additional 20 to 35 minutes until the barley is tender.
- Add Green Beans: During the last 5 minutes of cooking, stir in the frozen green beans, allowing them to cook through but remain slightly crisp.
- Finish and Serve: Remove the bay leaf before serving the soup hot.
Notes
- You can substitute pearl barley with hulled barley for a chewier texture but increase cooking time accordingly.
- If you prefer a thicker soup, reduce the amount of vegetable broth or simmer uncovered for a few minutes at the end.
- Feel free to add other vegetables like zucchini or spinach for added variety and nutrition.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Adjust the salt level depending on the saltiness of your vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
