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Vegetable barley soup in a white bowl with spoon

Vegetable Barley Soup

Vegetable barley soup is a simple, satisfying and hearty meal that happens to be plant-based.

Course Main Course, Soup
Cuisine American, Vegan
Keyword vegetable barley soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Marjorie @APinchOfHealthy

Ingredients

  • 2 tablespoons olive oil (or oil of choice, or alternatively, broth/ water sauté)
  • 1 large onion - peeled and diced
  • 3 carrots - medium, peeled and diced
  • 2 celery stalks - finely diced
  • 2 cloves garlic - peeled and minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups vegetable stock
  • 4 cups water
  • 1 cup barley
  • 2 cups butternut squash cubed
  • 2 bay leaves

Instructions

  1. Heat a large dutch oven or pot over medium heat on the stovetop. Add in the olive oil.
  2. Once the oil is hot, add in the onions, carrots and celery and cook for 4-5 minutes until the veggies are nice and soft. Then add in the garlic and cook it for 2 more minutes. Add in the tomato paste and dried thyme and toss and cook it with the veggies for about 1-2 minutes. Season with salt and pepper.
  3. Then add in the vegetable broth and water and some more salt and pepper to taste if needed. Stir it all together and bring to a boil, add in the Barley and butternut squash and bay leaves and reduce the heat to simmer. Cover and cook for 15 minutes.

  4. Once the barley and squash are fully cooked, remove the bay leaves, and serve.

  5. Remove the pot from the heat, divide the soup into bowls and top with chopped parsley and parmesan cheese.