Vegetable Barley Soup


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  • 2 tbsp. olive or canola oil
  • 1 medium onion, small diced
  • 2-3 cloves garlic, minced
  • 3 medium carrots, small diced
  • 3 ribs celery, small diced
  • 2 cup butternut squash, peeled and medium diced
  • 1/4 cup tomato paste
  • 8 cups low sodium vegetable broth
  • 1 1/2 cup pearl (or quick) barley
  • 1 can white beans like cannellini, navy or northern (not drained)
  • 2 tsp. dried Italian herbs
  • 1/2 tsp. kosher salt (or to taste)
  • 1/2 tsp. ground black pepper
  • 3 cups packed fresh baby spinach


  1. Heat a large pot over medium-high heat. Add oil and heat
    until shimmering.
  2. Add onion, garlic, carrots, celerv and squash. Cook 3-4 minutes
    or until onions are translucent.
  3. Add tomato paste and cook 3-4 minutes or until paste is dark red.
  4. Add vegetable broth, scraping the bottom of the pan to release all
    the tomato paste mixture. Bring liquid to a simmer.
  5. Add barley, beans, herbs, salt and pepper and bring to a boil.
  6. Reduce heat to a simmer, cover with a lid and cook for nearly an
    hour until barley is tender, stirring occasionally. For quick barley,
    cook as directed on the package.
  7. Stir in spinach and serve.

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