Include in Print View:

Winter Vegetable & Barley Soup

Winter Vegetable & Barley Soup recipe image
This rustic Winter Vegetable and Barley Soup is the ultimate comfort food for chilly evenings. The pearl barley adds a satisfying chew and thickness to the broth, while a medley of root vegetables like carrots, turnips, and potatoes provides natural sweetness. Broccoli, cauliflower, and asparagus contribute fresh, vibrant textures, and kidney beans boost the protein content. Seasoned with tamari for depth and aromatic herbs like rosemary and oregano, this vegan soup is both nourishing and flavorful. Its perfect for meal prep, as it tastes even better the next day, and freezes beautifully for future lunches.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 332.5
Dietary: Gluten-free
Description
This rustic Winter Vegetable and Barley Soup is the ultimate comfort food for chilly evenings. The pearl barley adds a satisfying chew and thickness to the broth, while a medley of root vegetables like carrots, turnips, and potatoes provides natural sweetness. Broccoli, cauliflower, and asparagus contribute fresh, vibrant textures, and kidney beans boost the protein content. Seasoned with tamari for depth and aromatic herbs like rosemary and oregano, this vegan soup is both nourishing and flavorful. Its perfect for meal prep, as it tastes even better the next day, and freezes beautifully for future lunches.
Ingredients
  • 1 cup Barley
  • 14 cup Water
  • 1/2 cup Tamari
  • 2 teaspoon Garlic, granulated
  • 2 teaspoon Onion, granulated
  • 1/2 teaspoon Black pepper
  • 1 cup Onions, chopped
  • 1 cup Celery, chopped
  • 1 cup Carrots, chopped
  • 1 cup Turnip, chopped
  • 1 cup Potatoes, chopped
  • 1 cup Cauliflower florets
  • 1 cup Broccoli florets
  • 1 cup Asparagus, chopped
  • 1 cup Kidney beans, cooked
  • 2 teaspoon Basil
  • 2 teaspoon Oregano
  • 1 teaspoon Rosemary
Directions
  1. 1
    In a large pot, combine the barley with 2 cups of water. Bring to a boil over high heat.
  2. 2
    Reduce heat to low, cover, and simmer until the barley has absorbed the water and is tender, about 45 minutes.
  3. 3
    In a separate large pot or Dutch oven, bring the remaining 12 cups of water to a boil.
  4. 4
    Stir in the tamari, granulated garlic, granulated onion, and black pepper. Let simmer for 5 minutes to develop the broth flavor.
  5. 5
    Add the chopped onions, celery, carrots, turnips, and potatoes to the boiling broth. Cook for 10 minutes until slightly tender.
  6. 6
    Add the cooked barley to the soup. Stir in the cauliflower florets and cook for another 5 minutes.
  7. 7
    Add the broccoli florets, chopped asparagus, and cooked kidney beans. Cook for an additional 2-3 minutes until vegetables are tender-crisp.
  8. 8
    Stir in the basil, oregano, and rosemary. Taste and adjust seasoning if needed. Serve hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 332.5kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 144.1mg7%
Total Carbohydrate 70.5g24%
Dietary Fiber 17.7g71%
Sugars 13.8g
Protein 14.8g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: winter, vegetable, barley, soup, vegan, comfort food, healthy, meal prep, root vegetables, hearty, plant based, dinner, gluten free option, vegetarian, homemade, easy, warming, nourishing
Read it online: https://www.chefs-mate.com/recipe/winter-vegetable-barley-soup/