Vegetarian Bean and Barley Vegetable Soup
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The Spruce
Nutritional Guidelines (per serving) | |
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118 | Calories |
4g | Fat |
18g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 118 |
% Daily Value* | |
Total Fat 4g | 5% |
Saturated Fat 0g | 2% |
Cholesterol 0mg | 0% |
Sodium 183mg | 8% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 5g | 17% |
Total Sugars 3g | |
Protein 4g | |
Vitamin C 5mg | 24% |
Calcium 47mg | 4% |
Iron 1mg | 8% |
Potassium 338mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want. If you're used to a more traditional beef and barley soup, go ahead and try this lower-fat and cholesterol-free version of a vegetarian bean and barley soup—you definitely won't be disappointed at all!
This simple and healthy soup recipe makes a more than ​a generous amount, so plan on having some leftovers.
Ingredients
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1/2 large onion (diced)
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2 to 3 cloves garlic (minced)
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2 tablespoons oil (or vegan margarine)
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2 ribs celery (diced)
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2 medium carrots (diced)
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Optional: any other vegetables desired (about 1/2 cup each)
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8 cups water (or vegetable broth; you can also use half and half, or water with a vegetarian bouillon cube)
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1 cup pearled barley (uncooked)
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1 cup pinto beans (or white beans, cooked or canned)
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1/3 cup tomato paste (or crushed tomatoes)
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1/4 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon celery salt (optional but adds a nice flavor)
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1/2 teaspoon basil
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1/2 teaspoon oregano (or Italian spice mix)
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1/2 teaspoon thyme
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Optional: 1 teaspoon onion powder
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2 large bay leaves
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Optional: salt and pepper (to taste)
Steps to Make It
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Gather the ingredients.
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In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
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Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
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Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
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Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
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Be sure to remove both of the bay leaves before serving your soup.
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Taste, and then add in more spices or a bit of optional salt and pepper to taste.
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Recipe Variation
- Feel free to add any type of vegetables you favor to this barley and vegetable soup. We think that green beans, peas, and corn are some great additions.
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