Farmhouse Vegetable Soup
This is the soup that makes you feel like you're wrapped in a warm blanket. Loaded with garden vegetables, tender pearl barley, and fragrant herbs, it's the kind of wholesome, nourishing meal that feeds both body and soul. Perfect for meal prep – it only gets better with time!
📝 Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced into coins
- 3 celery stalks, sliced
- 3 medium potatoes, cubed
- 2 cups green beans, trimmed and halved
- 1/2 cup pearl barley
- 8 cups vegetable or chicken broth
- 1 can (14 oz) diced tomatoes
- 4 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Fresh parsley for garnish
- Salt and pepper to taste
👨🍳 Instructions
1
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.
2
Add the potatoes, green beans, and pearl barley. Stir to combine and cook for 2 minutes to lightly toast the barley.
3
Pour in the broth and diced tomatoes. Add thyme sprigs and bay leaves. Bring to a boil over high heat.
4
Reduce heat to low, cover, and simmer for 25-30 minutes until the barley is tender and vegetables are cooked through.
5
Remove bay leaves and thyme stems. Season generously with salt and pepper. The soup should be well-seasoned!
6
Ladle into warm bowls and garnish with fresh chopped parsley. Serve with crusty bread for dipping.
🥕 Soup Success Tips
- Use any vegetables: Zucchini, peas, corn, kale – use what you have!
- Make it heartier: Add white beans or cooked chicken.
- Storage: Keeps 5 days refrigerated, freezes beautifully for 3 months.
- Reheat tip: Add a splash of broth when reheating as barley absorbs liquid.