Harvest Vegetable and Barley Soup

Embrace the warmth and comfort of the autumn season with our flavorful Harvest Vegetable and Barley Soup, a wholesome blend of seasonal vegetables and hearty barley that’s perfect for chilly evenings and cozy gatherings. Bursting with vibrant colors and robust flavors, this nourishing soup celebrates the abundance of the harvest with each spoonful. Whether you’re looking for a comforting weeknight meal or a satisfying dish to share with loved ones, our Vegetable and Barley Soup is sure to become a staple in your fall recipe collection.

Prepare your taste buds for a symphony of flavors as you dive into our Harvest Vegetable and Barley Soup. Each spoonful offers a medley of earthy sweetness from seasonal vegetables like carrots, potatoes, and butternut squash, while the hearty barley adds a satisfying chewiness and depth of flavor. Fragrant herbs and spices infuse the broth with warmth and complexity, creating a comforting bowl of soup that’s as satisfying as it is delicious.

Nourish your body with the wholesome goodness of our Vegetable and Barley Soup, packed with an array of vitamins, minerals, and dietary fiber. Barley, a nutritional powerhouse, provides sustained energy and promotes digestive health, while vegetables like carrots, celery, and kale offer a bounty of essential nutrients and antioxidants. Low in fat and high in flavor, this soup is a nutritious and delicious addition to any balanced diet.

Customize your Harvest Vegetable and Barley Soup with a variety of upgrades and substitutions to suit your taste preferences or dietary needs. Add protein-rich ingredients such as cooked chicken, beans, or lentils for a heartier meal, or incorporate additional vegetables like spinach, broccoli, or mushrooms for extra nutrition and flavor. For a gluten-free option, use quinoa or rice instead of barley, and for a vegan version, omit any animal-based ingredients or use vegetable broth. The versatility of this soup allows you to get creative in the kitchen and adapt it to your individual preferences.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 1 cup diced potatoes
• 1 cup diced butternut squash
• 1/2 cup pearl barley, rinsed
• 6 cups vegetable broth
• 2 cups chopped kale
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté for 5-6 minutes until softened.
2. Stir in minced garlic, dried thyme, dried rosemary, and smoked paprika, and cook for an additional 1-2 minutes until fragrant.
3. Add diced potatoes, diced butternut squash, rinsed pearl barley, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes, or until the vegetables and barley are tender.
4. Stir in chopped kale and simmer for an additional 5 minutes until wilted.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.

Prep Time, Cook Time, Number of Portions, Calories: Savor the simplicity of our Harvest Vegetable and Barley Soup, requiring just 15 minutes of prep time and 35-40 minutes of cooking. This recipe yields approximately 6 servings, making it perfect for sharing with family or enjoying as leftovers throughout the week. Each serving contains approximately 200 calories, offering a satisfying and nutritious meal that’s sure to warm you from the inside out.

Serving Options: Enjoy the comforting flavors of our Vegetable and Barley Soup as a standalone meal, or pair it with crusty bread or a side salad for a more substantial dinner. For added richness, sprinkle each bowl with grated Parmesan cheese or a dollop of Greek yogurt before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer-term storage, ensuring you have a nourishing meal on hand whenever hunger strikes. Whether enjoyed as a quick lunch or a cozy dinner, this hearty soup is guaranteed to bring joy to your table all season long.

Harvest Vegetable and Barley Soup

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Serves: 6 Prep Time: 15 Cooking Time: 40 40

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 1 cup diced potatoes
• 1 cup diced butternut squash
• 1/2 cup pearl barley, rinsed
• 6 cups vegetable broth
• 2 cups chopped kale
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté for 5-6 minutes until softened.
2. Stir in minced garlic, dried thyme, dried rosemary, and smoked paprika, and cook for an additional 1-2 minutes until fragrant.
3. Add diced potatoes, diced butternut squash, rinsed pearl barley, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes, or until the vegetables and barley are tender.
4. Stir in chopped kale and simmer for an additional 5 minutes until wilted.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.