Vegetable Barley Soup

Vegetable Barley Soup is a hearty and nutritious dish that combines the wholesome flavors of various vegetables with the chewy texture of barley grains.

Furthermore, this soup is a healthy and delicious choice to kick off the post-holiday season. Finally, it includes a diverse array of colorful vegetables, making it rich in vitamins, minerals, and fiber.

Vegetable Barley Soup Ingredients

• Texas Olive Oil
• Yellow Onion, Diced
• Garlic Cloves, Minced
• Carrots, Peeled and Diced
• Celery Ribs, Diced
• Butternut Squash, Diced
• Sweet Potato, Diced
• Vegetable Stock
• Chicken Bone Broth (substitute for water or extra Vegetable stock if vegetarian)
• Barley
• Baby Spinach
• Kale, Roughly Chopped
• Fresh Thyme
• Salt and Pepper to Taste
• Bay Leaf

Crafting the Vegetable Barley Soup

1. First, heat a large stock pot with olive oil over medium heat.
2. Next, add the carrots, celery, garlic, and onions. Cook until the onions are translucent.
3. Then, add the butternut squash and sweet potatoes. Season with salt and pepper, and cook until slightly softened.
4. Next, add in the stock, barley, thyme, and bay leaf.
5. Then, bring the mixture to a boil; reduce the heat to a simmer for 1 hour.
6. Next, add in the spinach and kale and cook for 2 to 3 minutes or until slightly wilted.
7. Finally, the Vegetable Barley Soup is ready!

Heat a Large Stock Pot with Olive Oil

Add the Carrots, Celery, Garlic, and Onions

Add the Butternut Squash and Sweet Potatoes

Add the Stock, Barley, Thyme, and Bay Leaf

Bring the Soup to a Boil; Reduce to Simmer for 1 Hour

Add the Spinach and Kale

The Vegetable Barley Soup is Ready!

Serving the Vegetable Barley Soup

Turn off the heat, ladle the hot soup into bowls, and pair the soup with a slice of Sourdough Italian or French Bread. Enjoy!

Storing the Vegetable Barley Soup

1. To store the Vegetable Barley Soup, simply ladle it into airtight containers.
2. Next, allow the mixture to cool to room temperature and then seal the containers.
3. Finally, place the containers in the refrigerator to store for up to 1 week, or place the soup in the freezer for up to 3 months.

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Vegetable Barley Soup

Yield: 8 Servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Vegetable Barley Soup is a hearty and nutritious dish that combines the wholesome flavors of various vegetables with the chewy texture of barley grains.

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Ingredients

• 2 tbsp. Texas Olive Oil
• 1/2 Yellow Onion, Diced
• 2-3 Garlic Cloves, Minced
• 3 Carrots, Peeled and Diced
• 3 Celery Ribs, Diced
• 1 c. Butternut Squash, Diced
• 1 c. Sweet Potato, Diced
• 4 c. Vegetable Stock
• 4 c. Chicken Bone Broth (substitute for water or extra Vegetable stock if vegetarian)
• 1 Pkg Barley
• 2 c. Baby Spinach
• 1 c. Kale, Roughly Chopped
• 2 tsp. Fresh Thyme
• 1/2 tsp. Onion Powder
• Salt and Pepper to Taste
• 1 Bay Leaf

Instructions

Crafting the Vegetable Barley Soup

1. First, heat a large stock pot with olive oil over medium heat.
2. Next, add the carrots, celery, garlic, and onions. Cook until the onions are translucent.
3. Then, add the butternut squash and sweet potatoes. Season with salt and pepper, and cook until slightly softened.
4. Next, add in the stock, barley, thyme, and bay leaf.
5. Then, bring the mixture to a boil; reduce the heat to a simmer for 1 hour.
6. Next, add in the spinach and kale and cook for 2 to 3 minutes or until slightly wilted.
7. Finally, the Vegetable Barley Soup is ready!

Serving the Vegetable Barley Soup

Turn off the heat, ladle the hot soup into bowls, and pair the soup with a slice of Sourdough Italian or French Bread. Enjoy!

Notes

Storing the Vegetable Barley Soup

1. To store the Vegetable Barley Soup, simply ladle it into airtight containers.
2. Next, allow the mixture to cool to room temperature and then seal the containers.
3. Finally, place the containers in the refrigerator to store for up to 1 week, or place the soup in the freezer for up to 3 months.

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 134Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 657mgCarbohydrates: 19gFiber: 4gSugar: 5gProtein: 7g