Barley and Vegetable Soup

• extra-virgin olive oil 1 tbsp
• yellow onion (finely chopped) 1 medium
• carrots (peeled and diced) 2 medium
• celery (diced) 2 stalks
• garlic (minced) 3 cloves
• pearl barley (rinsed) 3/4 cup
• diced tomatoes (with juices) 1 14.5-ounce can
• vegetable broth 5 cups
• white beans (drained and rinsed) 1 15-ounce can
• dried oregano 1 tsp
• dried thyme 1/2 tsp
• bay leaf 1
• salt (or to taste) 1/2 tsp
• black pepper (freshly ground) 1/4 tsp
• leafy greens (roughly chopped; spinach, kale, or Swiss chard) 2 cups
• lemon juice (freshly squeezed) Optional 1 tbsp
• fresh parsley (chopped) Optional 1/4 cup

Let's cook

Step-by-step instructions

01

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes until the vegetables begin to soften.

02

Step 2

Add the garlic and cook for 30 seconds, stirring constantly.

03

Step 3

Add the barley, diced tomatoes, vegetable broth, oregano, thyme, bay leaf, salt, and black pepper. Stir to combine.

04

Step 4

Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 30 to 35 minutes, stirring occasionally, until the barley is tender.

05

Step 5

Add the white beans and cook for 5 minutes to heat them through.

06

Step 6

Remove the bay leaf. Stir in the leafy greens and cook for 2 to 3 minutes until wilted and tender.

07

Step 7

Taste and adjust the seasoning. Stir in the lemon juice if using.

08

Step 8

Ladle into bowls, top with fresh parsley if using, and serve warm.

Kitchen notes