Garden Fresh Vegetable and Barley Medley Soup
This hearty vegetable barley soup is a delightful blend of fresh produce straight from our summer garden. It's a family favorite, especially with the little ones who love to help chop vegetables and stir the pot. The combination of carrots, zucchini, and cabbage creates a colorful and nutritious meal that is both comforting and satisfying. I often double the batch to ensure we have plenty to freeze for chilly winter nights, preserving the taste of summer all year long. Feel free to customize it with your own garden veggies or whatever is in season!
6
Servings
300
Calories
14
Ingredients
Ingredients
olive oil
2 tablespoons
garlic cloves
3 (minced)
onion
1 cup (chopped)
uncooked barley
3/4 cup
carrots
2 cups (diced)
zucchini
2 cups (diced)
cabbage
1 cup (chopped)
water
9 cups
parsley
1/4 cup (chopped)
bay leaf
1
sugar
1 dash
salt
to taste
pepper
to taste
tomato puree or whole tomatoes
24 ounces (chopped if using whole tomatoes)
Instructions
1
In a large kettle, heat the olive oil over medium heat. Once hot, add the minced garlic and chopped onions. Sauté until the onions become translucent and fragrant, about 3-5 minutes.
2
Stir in the uncooked barley, diced carrots, diced zucchini, chopped cabbage, and water. Bring the mixture to a rolling boil.
3
Once boiling, reduce the heat to low and cover the kettle. Let it simmer gently until the barley is tender, about 30-40 minutes.
4
After the barley is cooked, add the chopped parsley, bay leaf, dash of sugar, salt, pepper, and tomato puree (or chopped whole tomatoes). Stir well to combine all ingredients.
5
Continue to cook for an additional 15 minutes to meld the flavors together. Once done, remove the bay leaf and serve hot. Garnish with extra parsley if desired.
Nutrition Information
6g
Fat
53g
Carbs
9g
Protein
10g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Garden Fresh Vegetable and Barley Medley Soup?
It is a hearty, nutritious soup featuring fresh summer vegetables like zucchini, carrots, and cabbage combined with chewy barley in a tomato-based broth.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the primary vegetables in this soup?
The main vegetables are carrots, zucchini, cabbage, onions, and tomatoes.
Is this soup recipe vegetarian?
Yes, this recipe is vegetarian as it uses plant-based ingredients and water as the liquid base.
How many calories are in a single serving?
There are 300 calories per serving.
Can I freeze this soup for later use?
Yes, this soup is freezer-friendly and is perfect for preserving the taste of summer for winter nights.
How long does the barley need to simmer?
The barley should simmer for approximately 30 to 40 minutes until it is tender.
What type of tomato product is used?
You can use 24 ounces of either tomato puree or chopped whole tomatoes.
How much fiber is in this barley medley soup?
Each serving contains 10 grams of fiber.
Can I customize the vegetables in this recipe?
Absolutely! You can customize it with any garden veggies you have or whatever is currently in season.
Is barley gluten-free?
No, barley contains gluten. If you need a gluten-free option, you would need to substitute the barley with a gluten-free grain like brown rice.
How much fat is in one serving of this soup?
There are 6 grams of fat per serving.
What is the protein content of this soup?
This soup provides 9 grams of protein per serving.
Why is a dash of sugar added to the recipe?
A dash of sugar is added to help balance the acidity of the tomatoes.
How much water is required for the broth?
The recipe calls for 9 cups of water.
Should I remove the bay leaf before serving?
Yes, you should remove the bay leaf after the final 15 minutes of simmering.
How much garlic should I use?
The recipe uses 3 minced garlic cloves.
What should I use for a garnish?
You can garnish the soup with extra fresh chopped parsley if desired.
How long does it take to sauté the onions and garlic?
Sauté them in olive oil for about 3-5 minutes until the onions are translucent and fragrant.
What is the total carbohydrate count?
There are 53 grams of carbohydrates per serving.
How much zucchini is needed?
You will need 2 cups of diced zucchini.
Can I double the batch?
Yes, the recipe suggests doubling the batch so you have extra portions to freeze for later.
Is this a one-dish meal?
Yes, it is considered a one-dish meal because it contains grains, vegetables, and protein in one pot.
What kind of oil is used for cooking?
The recipe uses 2 tablespoons of olive oil.
How much cabbage does the recipe call for?
It requires 1 cup of chopped cabbage.
What herbs are used in this soup?
Fresh parsley and a bay leaf are used for flavoring.
How much barley is in the recipe?
The recipe uses 3/4 cup of uncooked barley.
Do I need to cook the barley before adding it to the soup?
No, the barley is added uncooked to the pot and simmers with the vegetables.
What is the final cooking step after adding the tomatoes?
Continue to cook for an additional 15 minutes to allow the flavors to meld together.
Is this recipe kid-friendly?
Yes, kids often enjoy this soup and can help with simple tasks like chopping vegetables or stirring the pot.