This hearty vegetable barley soup is cozy and delicious! Super easy to make, this healthy vegan soup is totally meal-worthy and perfect with a big crusty piece of bread.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, diced
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 1 (14 ounce or 400 gram) can diced tomatoes in sauce
- ½ cup pearl barley
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
- 2 cups fresh kale leaves, torn into bite-sized pieces
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed
- Salt and pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Give the oil a minute to heat up, then add the onion, carrots, and celery. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
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Stir in the garlic and sauté it with the veggies for about 1 minute, stirring constantly, until very fragrant.
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Stir in the broth, tomatoes, barley, rosemary, and thyme. Raise the heat and bring the soup to a boil. Lower the heat and allow it to simmer for about 20 minutes, until the barley is beginning to soften up but not yet done. You can add more broth or water at any point if it reduces too much.
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Stir in the kale and continue simmering the soup until the kale and barley are tender, about 12 to 15 minutes more.
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Stir in the peas and corn, and continue cooking the soup for about 1 minute, until the corn and peas are warm.
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Remove the pot from heat and season the soup with salt and pepper to taste. Serve.