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Tired of heavy meals? Reset with this wholesome vegetable barley soup that’s light, nutritious, and deeply satisfying.
There’s something so cozy about a bowl of homemade soup, especially when it’s as hearty and wholesome as this vegetable and barley soup. It’s more than just healthy comfort food; it’s that go-to recipe you can make any time you want something nourishing, satisfying, and full of flavor.
The real star here is the barley. This wholesome grain is a clean carb with a naturally low glycemic index, packed with fiber, vitamins, and minerals that help keep you fuller longer and support overall wellness. Simple ingredients, big flavor, and feel-good nourishment, that’s my kind of soup.
Barley really is the heart of this recipe. It’s a wholesome grain and one of those “good carbs” that gives you lasting energy without the crash. Naturally low on the glycemic index and packed with fiber, it helps keep you fuller longer while supporting heart health and overall wellness. To make things even easier, I like to use the 10-Minute Barley from Trader Joe’s. It’s par-cooked for convenience but still has all the flavor, texture, and nutrients of traditional pearl barley, just without the long wait. A simple swap that saves time and makes this soup even more weeknight-friendly. Stay cozy and enjoy every spoonful.
If you love soup season as much as I do, you might also like to try my Pasta and Fagioli or Butternut Squash and Cauliflower Soup recipes.
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Vegetable Barley Minestrone Soup
Minestrone and Barley Soup
Ingredients
- 1 medium Zucchini, diced
- 1 small Onion,diced
- 3 carrots diced
- 3 celery diced
- 1 medium potato diced
- 1 cup white beans drained and rinsed, cannelini beans
- 3/4 cup of 10 minute Barley
- 8 Cabbage Leaves chopped
- 1 cup basic tomato sauce or crushed tomatoes
- Parmesan Cheese Rind
- 8 Cups of Water
- 1 chix/beef Bouillon
- 1 Bay leaf
- 2 Sprigs of Thyme removed from stem
- 2 Tblsp olive oil
Instructions
- 4-6 quart pot saute onion, carrots, celery, potatoes and zucchini with olive oil until softened - 5 minutes. Add cabbage, tomatoes (or sauce), 6 cups of water, bouillon, bay leaf, thyme and parmesan rind.
- Bring up to a slow simmer and then add beans and barley; lower heat and simmer 20 minutes (or until desired consistency is reached). Serve Warm
- Optional: Puree third of the mixture to create a thicker consistency in the soup.
Notes
*This recipe post has been edited to include ingredients and updated photos*
Deborrah
Friday 28th of February 2025
Excellent base recipe - I thought it needed more layers of flavor. Next time I make it I will season the vegetables with all purpose seasoning and black pepper while sauteing them, use a whole 15 oz can of petite diced tomatoes, and use more thyme. I used collard greens vs cabbage as that is what I had in my refrigerator. Everyone thought it was delicious and most had two bowls with garlic bread.
Tina DiLeo
Sunday 17th of August 2025
I just love that you made this your own way, that is why I started this blog to share ideas and make things to the chefs taste! Thank you for sharing. So sorry for the late response my comment were not workinguntil this week!