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