Vegetable Soup with Barley (or Farro)
Enjoy this cozy, hearty vegetable soup with barley (or farro) full of fresh veggies and flavor. Perfect for a healthy, filling meal!
PREP TIME
15 minutes
COOK TIME
40 minutes
INGREDIENTS
16
Serves: 6
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 111 Onion, (small, diced)
- 1 clove1 clove1 clove Garlic, minced
- 222 Carrots, diced
- 222 Celery, stalks, diced
- 111 Bell Pepper, any color)), diced
- 111 Zucchini, diced
- 1 cup1 cup1 cup Farro, barley (or, rinsed if necessary)
- 1 cup1 cup1 cup Tomato Sauce, (in a jar)
- 5 cups5 cups5 cups Water
- 1 tsp1 tsp1 tsp Thyme, (dried)
- .5 tsp.5 tsp.5 tsp Oregano, Dried
- 1 tsp1 tsp1 tsp Cumin, Ground
- .5 tsp.5 tsp.5 tsp Salt, (or to taste)
- 2 cups2 cups2 cups Spinach, fresh
- .5.5.5 Lemon, (juice)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat the olive oil over medium heat in a large pot. Add the diced onion, carrots, celery, and sautu00e9 for about 3 minutes or until they soften. Add the garlic and cook for another minute until fragrant.
- Add the bell pepper and zucchini. Stir and cook for 5-7 minutes until the vegetables soften.
- Add the farro or barley, tomato sauce, water, thyme, oregano, cumin (if using), and salt. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 25-30 minutes, or until the farro or barley is tender and the flavors have melded.
- Stir in the fresh spinach and cook for 3-5 minutes until the spinach wilts. Add a lemon juice of 1/2 lemon for brightness if desired.
- Taste and adjust salt as needed. Ladle into bowls and enjoy your warming, nutritious vegetable soup!
- A quick tip: To thicken your soup, blend a portion with an immersion or regular blender, then stir it back into the pot. This creates a creamy texture without needing any dairy!
Notes
These is the nutrition facts for 1 serving of this recipe. Total servings for this recipe: 4-6 people.
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About This Recipe
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Coconut Free Dairy Free Egg Free Nut Free Pescetarian Plant Based Shellfish Free Soups Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 86 |
| Fat: | 2 g |
| Carbohydrates: | 12 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 382 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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