Vegetarian Barley Soup Hearty and Nutritious Recipe

Ingredients

• 1 cup pearl barley, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup green beans, chopped
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• to taste salt and pepper
• 1 cup kale or spinach, chopped
• for garnish fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and cook for an additional minute, until fragrant.
3. Add the diced carrots, celery, and red bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the diced zucchini and green beans, and continue to sauté for another 3-4 minutes.
5. Stir in the rinsed pearl barley, vegetable broth, dried thyme, and dried oregano. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 30-40 minutes, or until the barley is tender and has absorbed some of the broth.
7. Add the chopped kale or spinach to the pot during the last 5 minutes of cooking. Stir to combine and season with salt and pepper to taste.
8. Remove from heat and let the soup sit for a few minutes before serving.