Zucchini Barley Soup

This Zucchini Barley Soup is sort of a spin off from a traditional minestrone. It’s a simple one-pot meal that sneaks in plenty of colorful veggies with familiar flavors and soothing warmth. Perfect alongside a serving of whole grain crackers or toast. Enjoy as leftovers or freeze for a second easy meal in the future.

Zucchini Barley Soup

Zucchini Barley Soup

VirtualRDN
This Zucchini Barley Soup is a simple one-pot meal that sneaks in plenty of colorful veggies with familiar flavors and soothing warmth.
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Servings 8
Calories

Ingredients
  

  • 1 1/2 Tbsp oil
  • 2 cloves garlic , minced
  • 1 onion , chopped
  • 3 stalks celery , chopped
  • 1 green bell pepper , chopped
  • 1 cup chopped carrots
  • 28 oz can diced tomatoes (no-salt-added)
  • 7 cups low-sodium veggie broth
  • 2 bay leaves
  • 3/4 tsp ground thyme
  • 1 1/2 tsp oregano
  • 1 1/2 tsp paprika
  • 2/3 cup dried barley
  • 2 zucchini squash , sliced
  • 1 yellow squash , sliced
  • 1 can kidney beans , rinsed and drained
  • 1 can black-eyed peas , rinsed and drained
  • 1 Tbsp red wine vinegar
  • 1/2 cup parsley leaves
  • ground black pepper
  • parmesan cheese or nutritional yeast for vegan version , optional

Instructions
 

  • Heat oil in large pot over medium heat. Saute garlic, onion, celery, peppers and carrots for 5 minutes.
  • Add tomatoes, broth and spices. Bring to boil. Add barley. Reduce heat and simmer, covered, 10 minutes.
  • Add squashes, beans and peas. Simmer 10 minutes. Remove from heat. Stir in parsley and vinegar. Serve topped with ground pepper and sprinkle of parmesan or nutritional yeast if desired
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