Dr Weil's Barley and Vegetable Soup

Dr. Weil’s Barley and Vegetable Soup is a wholesome, flavor-packed dish that’s perfect for cozy evenings or a nourishing lunch. This hearty soup is loaded with fiber-rich pearl barley, vibrant vegetables like zucchini, carrots, and mushrooms, and a fragrant blend of bay leaves and fresh thyme for a comforting depth of flavor. Simmered in a robust vegetable stock and finished with a sprinkle of fresh parsley, this recipe balances nutrition and taste beautifully. Ready in just over an hour and yielding six generous servings, it’s an ideal choice for plant-based eaters or anyone seeking a satisfying, simple meal. Whether you’re meal prepping or serving it fresh, this vegan barley soup is a must-try for fans of warm, hearty winter recipes.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 cups pearl barley
• 1 large onion
• 3 medium carrots
• 2 stalks celery stalks
• 2 garlic cloves
• 1 medium zucchini
• 8 ounces mushrooms
• 14.5 ounces diced tomatoes
• 8 cups vegetable stock
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped parsley (for garnish)

Directions

Step 1

Rinse the pearl barley thoroughly under cold running water and set aside.

Step 2

Dice the onion, carrots, and celery into small pieces. Mince the garlic cloves and set aside.

Step 3

Slice the zucchini and mushrooms into bite-sized pieces.

Step 4

Heat the olive oil in a large soup pot over medium heat. Add the diced onions and sauté for 3-4 minutes until they become translucent.

Step 5

Add the carrots, celery, and garlic to the pot. Cook for an additional 5 minutes, stirring occasionally.

Step 6

Stir in the mushrooms and zucchini, and sauté for another 3-4 minutes until they begin to soften.

Step 7

Add the vegetable stock, rinsed barley, diced tomatoes (with their juices), bay leaves, and thyme sprigs to the pot. Stir to combine.

Step 8

Season the soup with sea salt and black pepper. Bring the mixture to a boil over high heat.

Step 9

Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 45-50 minutes, or until the barley is tender and the vegetables are fully cooked.

Step 10

Remove the bay leaves and thyme sprigs from the pot. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Ladle the soup into bowls and garnish with chopped parsley. Serve warm and enjoy!

Nutrition Facts

Serving size	(3829.2g)

Amount per serving	% Daily Value*
Calories	3581.8

Total Fat 63.2g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 12.5g
Cholesterol 0mg	0%
Sodium 9752.8mg	0%
Total Carbohydrate 668.0g	0%
Dietary Fiber 138.8g	0%
Total Sugars 82.6g
Protein 112.0g	0%

Vitamin D 0IU	0%
Calcium 795.4mg	0%
Iron 30.0mg	0%
Potassium 8521.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.4%

Protein: 12.1%

Carbs: 72.4%