Mediterranean Vegetable Barley Soup
A hearty Mediterranean soup made with pearl barley, vegetables, tomatoes, herbs, and extra virgin olive oil.
Prep Time
15 mins min
Cook Time
45 mins min
Total Time
60 min
Servings
6
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 2 carrots, diced
- 2 celery stalks, diced
- 1 1 zucchini, diced
- 3 garlic cloves, minced
- 1 cup pearl barley
- 1 can (400 g) diced tomatoes
- 5 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon juice
Instructions
- 1
Heat the olive oil in a large soup pot over medium heat.
- 2
Cook the onion, carrots, celery, and zucchini for about 8 minutes until softened.
- 3
Add the garlic and cook for 1 minute.
- 4
Stir in the pearl barley, oregano, thyme, and bay leaf.
- 5
Add the diced tomatoes and vegetable broth.
- 6
Bring to a boil.
- 7
Reduce the heat and simmer for 35–40 minutes until the barley is tender.
- 8
Remove the bay leaf.
- 9
Season with salt and black pepper.
- 10
Stir in the lemon juice and chopped parsley just before serving.
- 11
Serve warm with whole-grain bread if desired.
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