Vegetable Barley Soup
Make this easy Vegetable Barley Soup during the week and then having the leftovers the next day!
Servings: 8 servings
Calories: 146kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves minced garlic
- ½ chopped onion
- 4 cups vegetable broth
- 4 cups water
- ½ cup pearl barley uncooked
- 1 cup sliced tomatoes
- 1 cup sliced carrots
- 2 cups green beans
- ½ cup chopped celery
- 15 ounces can navy beans rinsed and drained
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 6 ounces baby spinach
- shredded Parmesan cheese for topping optional and no longer vegan
Instructions
- In a large stock pot, place oil, garlic and onion and cook for 3-4 minutes until translucent.
- Add the rest of the ingredients except the spinach and cook about 34-40 minutes until barley is soft.
- Stir in spinach and let cook until wilted, about a minute. Remove from heat and top with shredded Parmesan cheese if desired.
Notes
To store in the refrigerator: Place in an airtight container for up to 5 days.
To store in the freezer: Place in an airtight container for up to 3 months.
Nutrition
Calories: 146kcal | Carbohydrates: 26g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1035mg | Potassium: 419mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5110IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 2mg