Ingredients
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 lb. carrots (about 4), peeled and diced
- 1 (28 oz) can diced tomatoes, with juices
- 1 cup pearled barley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Freshly cracked black pepper, to taste
- 6 cups vegetable broth
- 1 russet potato (about 3/4 lb), peeled and diced
- 1 cup frozen green beans
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 tablespoon lemon juice
- 1 handful fresh parsley, chopped (optional garnish)
Instructions
- In a large soup pot, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté for about 5 minutes, until onion is soft and translucent.
- Peel and dice carrots. Add them to the pot along with diced tomatoes (with juices), barley, basil, oregano, black pepper, and vegetable broth.
- Stir everything together, cover, and bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium-low and simmer with the lid on for 30 minutes, stirring occasionally.
- Peel and dice the potato into 1/2-inch cubes. Add to the soup and simmer for another 10 minutes, or until potatoes are tender.
- Add frozen green beans, corn, and peas. Stir to combine and simmer for 5 more minutes to heat through.
- Stir in lemon juice, taste, and adjust salt or pepper if needed. Garnish with fresh parsley if desired and serve hot.
Notes
- This soup is freezer-friendly. Let cool completely before transferring to freezer-safe containers.
- Add more broth or water if soup thickens too much during storage.
- Use fresh or canned vegetables if preferred over frozen.
- Great for meal prep — keeps well in the fridge for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 300
- Sugar: 9g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg
