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Vegetable Barley Soup

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Course: Dinner, Lunch
Servings: 8


  • 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. ground black pepper
  • 3 cups packed fresh baby spinach


  • 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.


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