A warm, hearty barley soup perfect for cold days. Full of veggies, flavor, and Southern charm—ideal for cozy dinners or meal prepping.

Scale

1 cup pearled barley

2 tbsp olive oil

1 large onion, diced

2 carrots, chopped

2 celery stalks, sliced

3 garlic cloves, minced

8 cups vegetable broth

1 tsp dried thyme

Salt & black pepper to taste

1. Heat olive oil in a large stockpot over medium heat. Sauté onion, carrots, and celery for about 8 minutes until soft.

2. Add minced garlic and stir for 1 minute.

3. Toss in the barley and coat it in the oil and vegetables.

4. Pour in the broth and add thyme, salt, and pepper.

5. Bring to a boil, then simmer uncovered for 45–50 minutes until barley is tender.

6. Taste and adjust seasoning.

7. Serve hot, optionally topped with lemon juice or a drizzle of olive oil.

Customize by adding greens like kale, or proteins such as shredded chicken or tofu.

For a twist, try smoked paprika or miso.

Pairs well with sourdough or a light dessert like brownies.

Keywords: barley soup, hearty soup, comfort food, vegetarian