Wholesome soup with tender barley, mushrooms, and mixed vegetables, ideal for chilly days.
# What You Need:
→ Grains
01 - 3/4 cup pearl barley, rinsed
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 8 ounces cremini or white mushrooms, sliced
08 - 1 large potato, peeled and diced
09 - 1 zucchini, diced
10 - 1 can (14 ounces) diced tomatoes with juice
11 - 1 cup green beans, trimmed and cut into 1-inch pieces
12 - 6 cups vegetable broth
→ Spices & Herbs
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - 1/2 teaspoon ground black pepper
17 - 3/4 teaspoon salt, or to taste
18 - 2 tablespoons chopped fresh parsley for garnish
# How To Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and sliced mushrooms. Cook for another 5 minutes, allowing the mushrooms to release their moisture and reduce in size.
03 - Add diced potato, zucchini, green beans, and canned diced tomatoes with juice. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable broth and add pearl barley, dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir well to distribute seasonings evenly.
05 - Bring the soup to a boil, then reduce heat to low. Cover and simmer for 40 to 45 minutes, stirring occasionally, until barley and vegetables are tender.
06 - Remove the bay leaf. Taste and adjust salt and pepper as needed for optimal flavor balance.
07 - Ladle soup into serving bowls and garnish generously with chopped fresh parsley before serving.
