Save to Pinterest A comforting, nourishing soup featuring whole grains and fresh vegetables—perfect for a light lunch or cozy meal any day.
I first served this simple homemade grain and vegetable soup on a chilly afternoon and it quickly became a household favorite.
Ingredients
- Pearl barley (or brown rice quinoa farro): 1/2 cup (90 g)
- Onion: 1 medium diced
- Carrots: 2 medium peeled and sliced
- Celery: 2 stalks sliced
- Zucchini: 1 medium diced
- Green beans: 1 cup (150 g) trimmed and chopped
- Garlic: 2 cloves minced
- Cherry tomatoes (or large tomato): 1 cup (150 g) halved or 1 large diced
- Low-sodium vegetable broth: 6 cups (1.5 L)
- Olive oil: 2 tbsp
- Bay leaf: 1
- Dried thyme: 1 tsp
- Dried oregano: 1/2 tsp
- Salt and pepper: to taste
- Fresh parsley: 2 tbsp chopped
- Lemon juice: 1 tbsp optional
Instructions
- Step 1:
- Rinse the grains under cold running water.
- Step 2:
- In a large pot heat olive oil over medium heat Add onion carrots and celery Sauté for 5 minutes until starting to soften.
- Step 3:
- Add garlic and cook for 1 minute stirring frequently.
- Step 4:
- Stir in the grains and toast for 1–2 minutes.
- Step 5:
- Add zucchini green beans tomatoes broth bay leaf thyme and oregano Bring to a boil.
- Step 6:
- Reduce heat to a simmer cover and cook for 30–35 minutes or until grains and vegetables are tender.
- Step 7:
- Remove bay leaf Stir in parsley and lemon juice if using Season with salt and pepper to taste.
- Step 8:
- Serve hot optionally with crusty bread.
Save to Pinterest Sharing this soup with my family brings warmth and comfort to our table every time.
Required Tools
Large soup pot Chefs knife Cutting board Wooden spoon
Allergen Information
Contains gluten if using barley or farro For gluten-free use rice or quinoa No common allergens otherwise but always check broth labels for hidden ingredients
Nutritional Information
Calories 180 Total Fat 5 g Carbohydrates 32 g Protein 5 g
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This wholesome soup is a flexible bowl of goodness perfect for any season.
Recipe Q&A
- → Can I use different grains in this soup?
Yes, you can substitute pearl barley with brown rice, quinoa, or farro depending on your preference or dietary needs.
- → How long should I cook the grains and vegetables?
Simmer the soup for 30-35 minutes until the grains and vegetables are tender but still hold their shape.
- → Is it possible to make this dish gluten-free?
Absolutely, by using gluten-free grains like quinoa or brown rice instead of barley or farro, the dish becomes gluten-free.
- → What herbs enhance the flavor best?
Dried thyme and oregano are added during cooking, while fresh parsley combined with lemon juice brightens the final flavor.
- → Can I add protein to this meal?
For a heartier version, consider adding cooked beans or shredded rotisserie chicken if not following a vegetarian diet.