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Loaded Vegetable and Barley Soup

March 5, 2020 by Annie Chesson 2 Comments

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Loaded Vegetable Barley Soup - This hearty vegetable soup is filling and satisfying, but so healthy and easy to make! TheGarlicDiaries.com

Soup season is almost over, people! I have mixed feelings about this. I absolutely love fall and winter food – it is my fave. BUT – I prefer warm weather itself DEEPLY over cold weather. I am absolutely itching for it to be warm outside so we can go do alllllll the things.

I’ve become so much more of an outside person since I’ve had kids because they love being outside SO much. It makes me want to just be out all day, or just sit outside while they play in the yard!

Come onnnnnn spring and summer!

However – down side, it’s less common to eat yummy foods like this insanely delicious and crazy satisfying vegetable barley soup!

Loaded Vegetable Barley Soup - This hearty vegetable soup is filling and satisfying, but so healthy and easy to make! TheGarlicDiaries.com

This pot of happiness contains everything I love about soup – not overly brothy, super hearty, ultra flavorful, so comforting.

Here’s who’s invited to the party:

  • Onion
  • Celery
  • Carrots
  • Garlic
  • Barley
  • Thyme
  • Pepper flakes
  • Fire roasted tomatoes
  • Broth
  • A few bay leaves
  • Kale

That all works it’s magic together for about an hour and – BAM – super healthy, super soul filling, super extra delicious vegetable barley soup!

Loaded Vegetable Barley Soup - This hearty vegetable soup is filling and satisfying, but so healthy and easy to make! TheGarlicDiaries.com

Please, for the love of GOD, toast some crusty bread and add heaping piles of it next to your bowl, because what is a bowl of soup without some crusty bread?! Please be advised: this soup will travel sharply from a level 10 to a level 17 with the addition of some crusty bread (preferably the kind that has been spread with butter and rubbed with a raw garlic clove after toasting).

This is my goodbye to cooler weather and my hopeful hello to some soon-to be-warmth! Get me outsiiiidddeeeeeee please and thx, March!

Loaded Vegetable Barley Soup - This hearty vegetable soup is filling and satisfying, but so healthy and easy to make! TheGarlicDiaries.com
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Loaded Vegetable and Barley Soup

Loaded Vegetable Barley Soup - This hearty vegetable soup is filling and satisfying, but so healthy and easy to make! TheGarlicDiaries.com

★★★★★

5 from 1 reviews

This super hearty soup is filling, delicious, and so healthy!

  • Author: Annie Chesson
  • Prep Time: 10 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 onion, diced
  • 5 stalks of celery, sliced
  • 3 carrots, peeled and diced
  • 3 cloves of garlic, minced
  • 1/2 cup uncooked pearled barley
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon red pepper flakes
  • 14.5 oz can fire roasted tomatoes
  • 8 cups veggie broth (2 32 oz boxes)
  • 2 bay leaves
  • 1 bunch kale, leaves removed from stems, roughly chopped

Instructions

  1. In a large pot over medium – medium high heat, add some olive oil + your onion, celery, carrot, and garlic. Season well with salt and pepper and saute until the onion has softened
  2. Add your barley, stir to combine, and let cook for a minute or two, stirring often
  3. Add your thyme, pepper flakes, canned tomatoes, veggie broth, and bay leaves. Season well with salt and pepper, stir to combine, and bring to a simmer
  4. Simmer, covered, for an hour, stirring occasionally
  5. In the last 5 minutes, add your kale and stir to combine
  6. Season to taste and serve!

Notes

I LOVE serving this with some toasty, crusty bread. I slice a french loaf and spread both sides with butter, bake the bread in a 350 degree oven until golden brown, and then I rub a clove of raw garlic across the top of each slice. Heaven!

Nutrition

  • Serving Size: 2 cups
  • Calories: 123
  • Sugar: 7 g
  • Sodium: 225 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 8 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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Filed Under: All Recipes, Dinner, Fall Recipes, Lunch, One Pot Meals, Soup, Vegetarian Tagged With: Barley, easy dinner, healthy soup, Vegan, vegan barley soup, vegan soup, Vegetarian, vegetarian dinner, vegetarian soup, veggie soup

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Comments

  1. Joanne says

    May 3, 2021 at 7:15 pm

    I just made this soup for the first time tonight, and it was delicious as well as really health tasting! Really, the best vegetable soup I’ve ever had. Hearty, too – and really easy to make. Two observations: 1) pot barley is fine to use because of the length of time you’re cooking it, and it is the healthier option, 2) I used 1/4 tsp. of chili pepper flakes instead of 1/8 tsp. That’s entirely a matter of personal taste; my husband and I both like a little heat. This one is a keeper!

    ★★★★★

    Reply
    • Annie Chesson says

      May 10, 2021 at 3:00 pm

      Thank you so much for the comment, Joanne! So glad this recipe was a hit for you guys!

      Reply

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Annie Chesson
I am a passionate Christian, wife, cooking addict, and mom to the two sweetest boys in the world! Join me in my journey to create delicious, flavorful food. More About Me...

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