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- 1 cup pearl barley - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 stalks celery, diced - 1 medium zucchini, diced - 1 red bell pepper, diced - 2 cups fresh spinach, chopped - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 6 cups vegetable broth - 1 can (14.5 ounces) diced tomatoes - Salt and pepper to taste

Hearty Vegetable and Barley Soup for Busy Nights

Warm up this season with a comforting bowl of Hearty Vegetable and Barley Soup! Packed with fiber-rich barley and a colorful mix of fresh vegetables, this nutritious soup is sure to nourish both body and soul. Easy to make and perfect for meal prep, it offers essential vitamins and minerals that promote overall wellness. Customize it with your favorite veggies or add some protein for an extra boost. Enjoy a delicious, healthy meal that warms the heart!
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Ingredients
  

1 cup pearl barley, rinsed

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, chopped

2 celery stalks, chopped

1 medium zucchini, chopped

1 red bell pepper, diced

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes with juices

1 cup frozen green peas

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

2 cups fresh spinach (optional)

Fresh parsley or basil for garnish

Instructions
 

Sauté the Aromatics: In a large pot over medium heat, add the olive oil. Once hot, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

    Add the Vegetables: Stir in the chopped carrots and celery. Cook for an additional 5 minutes, stirring occasionally. Next, add the zucchini and red bell pepper; cook for 3 more minutes until they begin to soften.

      Incorporate Barley and Broth: Add the rinsed pearl barley to the pot, along with the vegetable broth and diced tomatoes (including their juices). Stir well to combine all the ingredients.

        Season the Soup: Add the dried thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, covering the pot to let it simmer.

          Cook the Barley: Allow the soup to simmer for about 30-35 minutes, or until the barley is tender. Stir occasionally to ensure nothing sticks to the bottom of the pot.

            Add Peas and Spinach: Once the barley is cooked, stir in the frozen peas and fresh spinach if using. Cook for another 5 minutes until the peas are heated through and the spinach has wilted. Adjust seasoning as necessary.

              Serve: Ladle the soup into bowls and garnish with fresh parsley or basil. Serve hot with crusty bread on the side for a wholesome meal.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings