Pin it A comforting, nourishing soup featuring whole grains and fresh vegetables—perfect for a light lunch or cozy meal any day.
This soup has been a staple in my kitchen for chilly afternoons when I want something healthy and filling.
Ingredients
- Grains: 1/2 cup (90 g) pearl barley (or brown rice, quinoa, or farro)
- Vegetables: 1 medium onion, diced, 2 medium carrots, peeled and sliced, 2 celery stalks, sliced, 1 medium zucchini, diced, 1 cup (150 g) green beans, trimmed and chopped, 2 cloves garlic, minced, 1 cup (150 g) cherry tomatoes, halved (or 1 large tomato, diced)
- Broth & Seasonings: 6 cups (1.5 L) low-sodium vegetable broth, 2 tbsp olive oil, 1 bay leaf, 1 tsp dried thyme, 1/2 tsp dried oregano, Salt and pepper, to taste
- Garnish: 2 tbsp fresh parsley, chopped, 1 tbsp lemon juice (optional)
Instructions
- Step 1:
- Rinse the grains under cold running water.
- Step 2:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until starting to soften.
- Step 3:
- Add garlic and cook for 1 minute, stirring frequently.
- Step 4:
- Stir in the grains and toast for 12 minutes.
- Step 5:
- Add zucchini, green beans, tomatoes, broth, bay leaf, thyme, and oregano. Bring to a boil.
- Step 6:
- Reduce heat to a simmer, cover, and cook for 3035 minutes, or until grains and vegetables are tender.
- Step 7:
- Remove bay leaf. Stir in parsley and lemon juice, if using. Season with salt and pepper to taste.
- Step 8:
- Serve hot, optionally with crusty bread.
Pin it My family loves gathering around this soup on rainy days—it brings warmth and comfort that feels like a hug.
Notes
Pairs well with a light Sauvignon Blanc or herbal tea.
Required Tools
Large soup pot, Chefs knife, Cutting board, Wooden spoon
Allergen Information
No common allergens otherwise but always check broth labels for hidden ingredients.
Pin it 
This simple grain and vegetable soup is both versatile and deeply satisfying.
Recipe FAQ
- → What grains work best in this soup?
Pearl barley, brown rice, quinoa, or farro all work well, each offering different textures and flavors.
- → Can I use fresh herbs instead of dried thyme and oregano?
Yes, fresh thyme and oregano can be used; add them during the last 10 minutes of cooking to preserve their flavor.
- → How can I make this meal gluten-free?
Choose gluten-free grains such as quinoa or brown rice and check that your vegetable broth contains no gluten.
- → Is it possible to prepare this soup ahead of time?
Absolutely; the flavors deepen if made a day ahead and gently reheated before serving.
- → What sides pair well with this hearty soup?
Crusty bread, a light salad, or herbal tea complement the comforting texture and flavors nicely.