Yield: 4
Easy Barley Soup with Vegetables
This easy barley soup with vegetables is rich, hearty, and naturally vegan. Made with loads of veggies and beans and seasoned with Italian herbs, the soup is the perfect comfort food for a chilly night.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks
- 2 large garlic cloves, minced
- 1 tablespoon Italian seasoning mix
- 1/2 red chilli flakes
- 150 g (1 cup) pearl barley, rinsed
- 1.25 (5 cups) litres vegetable stock
- 1 x 400 g (14 oz) can cannellini beans, drained
- 100 g (3.5 oz) baby spinach
- Juice of half a lemon
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven and cook the onion, carrot and celery over medium heat for 3-4 minutes.
- Add the garlic and continue to cook for another minute until fragrant. Next, stir in the Italian seasoning and chilli flakes.
- Add the pearl barley and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer, covered with a lid, for 20-25 minutes until the pearl barley is tender.
- Add the cannellini beans and spinach and continue to simmer for 4-5 minutes until the beans are heated through, and the spinach has wilted.
- Stir in the lemon juice, season to taste and serve with extra lemon slices and crusty bread.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 340Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 1548mgCarbohydrates: 53gFiber: 9gSugar: 12gProtein: 15g
Nutritional information is an estimate provided by an online nutrition calculator.