Vegetarian Barley and Roasted Vegetable Soup Recipe

Looking for a hearty and healthy vegetarian soup that’s packed with flavor and incredibly satisfying? Look no further! This Vegetarian Barley and Roasted Vegetable Soup recipe is the perfect choice for a chilly evening, a light lunch, or a meal prep option for the week.

Roasting the vegetables before adding them to the soup intensifies their natural sweetness and brings out a depth of flavor that simmering alone simply can’t achieve. The barley adds a chewy texture and nutty taste, making this soup a complete and nourishing meal.

Why You’ll Love This Soup:

• Flavorful: Roasting vegetables creates a rich, complex flavor profile.
• Hearty: Barley adds substance and keeps you feeling full.
• Healthy: Packed with vitamins, minerals, and fiber from the vegetables and barley.
• Easy to Customize: Easily adapt the vegetables to your liking and what you have on hand.
• Vegetarian and Vegan Friendly: A delicious and satisfying plant-based meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Optional: Roasted vegetables of your choice (broccoli, zucchini, sweet potatoes)

Instructions:

1. Preheat oven to 400°F (200°C). Toss your chosen vegetables with olive oil, salt, and pepper and roast for 20-25 minutes, or until tender and slightly browned.
2. While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the bell pepper and garlic and cook for another 2 minutes, until fragrant.
4. Stir in the rinsed barley, vegetable broth, diced tomatoes, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the barley is tender.
5. Add the roasted vegetables to the soup and stir to combine. Season with salt and pepper to taste.
6. Serve hot and enjoy!

Tips and Variations:

• Add a squeeze of lemon juice before serving for a bright, fresh flavor.
• Stir in a handful of chopped fresh parsley or other herbs at the end.
• Use different vegetables like parsnips, turnips, or butternut squash.
• For a richer flavor, use homemade vegetable broth.

Enjoy this delicious and nutritious Vegetarian Barley and Roasted Vegetable Soup! It’s a perfect way to warm up on a cool day and get your daily dose of vegetables.

Ingredients:
olive oil, onion, carrots, celery stalks, red bell pepper, garlic, pearl barley, vegetable broth, diced tomatoes, dried oregano, dried thyme, salt, pepper, roasted vegetables (broccoli, zucchini, sweet potatoes)

Tags:
Vegetarian, Soup, Barley, Roasted Vegetables, Recipe, Healthy, Vegan, Plant-Based, Comfort Food, Fall Recipes, Winter Recipes, Meal Prep, Easy Recipes, Vegetable Soup, Vegetarian Soup, Barley Soup, Roasted Vegetable Soup, Olive Oil, Onion, Carrots, Celery, Bell Pepper, Garlic, Pearl Barley, Vegetable Broth, Diced Tomatoes, Oregano, Thyme, Vegetarian Recipes, Vegan Recipes