All Recipes | Dinner | Vegetable Barley Soup

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

 

Vegetable Barley Soup

No ratings yet
Print Pin Save to Collections Add to Shopping List Add to Shopping List
Course: Dinner, Lunch
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8
Calories: 260kcal

Ingredients

  • 2 Tbsp. olive or canola oil
  • 1 medium onion (small diced)
  • 2-3 cloves garlic (minced)
  • 3 medium carrots (small diced)
  • 3 ribs celery (small diced)
  • 2 cup butternut squash (peeled and medium diced)
  • 1/4 cup tomato paste
  • 8 cups low sodium vegetable broth
  • 1 1/2 cup pearl (or quick barley)
  • 1 can white beans like cannellini (navy or northern (not drained))
  • 2 tsp. dried Italian herbs
  • 1/2 tsp. kosher salt (or to taste)
  • 1/2 tsp. black pepper
  • 3 cups packed fresh baby spinach

Instructions

  • Heat a large pot over medium-high heat. Add oil and heat until shimmering.
  • Add onion, garlic, carrots, celerv and squash. Cook 3-4 minutes or until onions are translucent.
  • Add tomato paste and cook 3-4 minutes or until paste is dark red.
  • Add vegetable broth, scraping the bottom of the pan to release all the tomato paste mixture. Bring liquid to a simmer.
  • Add barley, beans, herbs, salt and pepper and bring to a boil.
  • Reduce heat to a simmer, cover with a lid and cook for nearly an hour until barley is tender, stirring occasionally. For quick barley, cook as directed on the package.
  • Stir in spinach and serve.

Video

Nutrition

Calories: 260kcalCarbohydrates: 58gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 212mgPotassium: 389mgFiber: 4gSugar: 49gVitamin A: 8751IUVitamin C: 15mgCalcium: 65mgIron: 1mg
Subscribe
Notify of

0 Comments
Oldest
Newest
Inline Feedbacks
View all comments

Build This Week’s Meal Plan

Choose from some of Shape Your Future’s pre‑made meal plans or create your own!

Let's Go!

Related recipes:

Slow Cooker Salsa Lime Chicken Taco Salad Bowl With Chicken Broccoli Cheese Soup Butternut Squash Soup With Toasted Pumpkin Seeds
Nutrition Facts
Vegetable Barley Soup
Amount per Serving
Calories
260
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3
g
Sodium
 
212
mg
9
%
Potassium
 
389
mg
11
%
Carbohydrates
 
58
g
19
%
Fiber
 
4
g
17
%
Sugar
 
49
g
54
%
Protein
 
3
g
6
%
Vitamin A
 
8751
IU
175
%
Vitamin C
 
15
mg
18
%
Calcium
 
65
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.