Simple Barley and Vegetable Soup
A simple vegan barley and vegetable soup. This easy and comforting soup is made with budget-friendly vegetables, including cabbage, carrots and frozen peas.
Servings 6
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 4 medium garlic cloves, finely minced
- 4 medium carrots, peeled and sliced
- 4 cups green cabbage, chopped
- 1 teaspoon fine grain sea salt
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 bay leaves
- Pepper, to taste
- 6 cups vegetable broth
- 3/4 cup pearl barley
- 1 cup frozen green peas
- Squeeze of lemon juice
Instructions
- Heat oil in a large saucepan over medium heat. Add onions and garlic and sauté for 5 minutes or until fragrant. Sprinkle with salt.
- Add the carrots and cabbage and cook for another 5 minutes.
- Add the thyme, rosemary, oregano, bay leaves and pepper. Sauté for 1-2 minutes, then add the tomato paste. Sauté for 2-3 minutes to let it darken and to deepen the flavor. Add the broth and barley. Stir together.
- Bring to a boil over high heat, then lower to low-medium heat and simmer for 30 minutes or until the barley is cooked.
- Stir in the peas and cook for another 5-10 minutes, or until softened. Add a squeeze of lemon juice. Taste and adjust the salt, pepper and lemon as needed. Enjoy!
Notes
Storage: Store the soup in the fridge for up to 4 days, or transfer the cooled soup to airtight containers and keep in the freezer for a few months.
If you don't have lemons, you can add 1/2-1 teaspoon of white wine vinegar to brighten the soup.