Veggie Barley Soup
Veggie barley soup made with a medley of diced vegetables and chewy pearl barley in a bright, vinegar-lifted broth.
Servings: 5 servings
Calories: 213kcal
Ingredients
- 1 tbs Olive oil
- 1 medium Carrot diced
- 1 medium Onion diced
- 1 rib Celery diced
- 3 cloves Garlic crushed, or to taste
- 8 cups Water
- 1 cup Pearl barley rinsed
- 2 cubes Vegetable bouillon
- 1 teaspoon Salt or to taste
- 1 teaspoon Turmeric powder
- ½ teaspoon Black pepper cracked
- 4 Bay leaves
- 1½ cups Zucchini diced
- 1½ cups Butternut Squash diced
- 2 tbsps Parsley finely chopped
- 1 tablespoon Apple cider vinegar
Instructions
- Heat the olive oil in a pot over high heat. Add the onion, carrot, and celery, and stir until softened and slightly golden. Stir in the garlic until fragrant.1 tbs Olive oil, 1 medium Carrot, 1 medium Onion, 1 rib Celery, 3 cloves Garlic
- Pour in the water and add the pearl barley, vegetable bouillon, salt, turmeric, pepper, and bay leaves. Cover, bring to a soft boil, then reduce the heat to medium-low and simmer for 20 minutes.8 cups Water, 1 cup Pearl barley, 2 cubes Vegetable bouillon, 1 tsp Salt, 1 tsp Turmeric powder, ½ tsp Black pepper, 4 Bay leaves
- Add the zucchini and butternut squash, and simmer for another 10 minutes.1½ cups Zucchini, 1½ cups Butternut Squash
- Turn off the heat and discard the bay leaves. Stir through the fresh parsley and apple cider vinegar. Serve warm.2 tbsps Parsley, 1 tbsp Apple cider vinegar
Notes
Vegetable stock can replace the bouillon cubes, just use it in place of the same total amount of water.
Nutrition
Serving: 1.5cups | Calories: 213kcal | Carbohydrates: 42g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 578mg | Potassium: 480mg | Fiber: 9g | Sugar: 4g | Vitamin A: 6763IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 2mg