Weeknight Barley Soup

Cozy up with a bowl of hearty and nourishing Weeknight Barley Soup—a perfect blend of wholesome ingredients and comforting flavors, ready in under an hour! This one-pot vegetarian soup combines tender pearl barley, fresh vegetables like carrots, celery, and spinach, and savory aromatics including garlic and thyme, all simmered to perfection in a flavorful vegetable broth. A touch of canned diced tomatoes adds a subtle richness, while a sprinkle of fresh parsley elevates each bowl with a burst of brightness. Easy to prepare with minimal prep time, this soup is ideal for busy evenings, offering a warm, satisfying meal that’s both healthy and packed with fiber. Serve this delicious barley soup with crusty bread or a simple green salad for a fuss-free, weeknight dinner your family will love.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 0.75 cup pearl barley
• 6 cups vegetable broth
• 1 15-ounce can diced tomatoes (canned, with juices)
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 cups baby spinach
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Step 3

Stir in the minced garlic and cook for 1-2 minutes, until fragrant.

Step 4

Add the pearl barley to the pot and stir to coat it in the oil and vegetables.

Step 5

Pour in the vegetable broth and diced tomatoes (with juices).

Step 6

Add the bay leaf and dried thyme, then bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally, until the barley is tender.

Step 8

Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes, or until the spinach is wilted.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Ladle the soup into bowls and garnish with chopped fresh parsley, if using.

Step 11

Serve hot and enjoy!

Nutrition Facts

Serving size	(2022.8g)

Amount per serving	% Daily Value*
Calories	1474.4

Total Fat 42.8g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 3645.9mg	0%
Total Carbohydrate 238.3g	0%
Dietary Fiber 50.4g	0%
Total Sugars 36.0g
Protein 45.6g	0%

Vitamin D 0IU	0%
Calcium 450.9mg	0%
Iron 15.0mg	0%
Potassium 3958.7mg	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: 25.3%

Protein: 12.0%

Carbs: 62.7%