Vegetable Barley Soup with Root Vegetables and Thyme

Vegetable Barley Soup with Root Vegetables and Thyme

Hearty pearl barley simmers with carrots, parsnips, and thyme into a rich, warming soup.

Total 1 hr 10 min Makes 6 servings Calories 215/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

This vegetable barley soup leans on root vegetables like carrot, parsnip, and celery root for natural sweetness, while pearl barley thickens the broth as it cooks. Fresh thyme and a splash of vinegar at the end brighten the long-simmered flavors. It's a satisfying meatless main for a cold evening, and it keeps well for leftovers throughout the week.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 stalks celery, diced
  • 1 cup celery root, peeled and diced
  • 1 cup pearl barley, rinsed
  • 1 can diced tomatoes, with juices
  • 8 cups vegetable broth
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves, plus extra for garnish
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon red wine vinegar
  • 2 cups chopped kale

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Stir in the garlic, carrots, parsnips, celery, and celery root. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes.

  3. Add the pearl barley and stir to coat it with the vegetables and oil for about 1 minute.

  4. Pour in the diced tomatoes and vegetable broth. Add the bay leaves, thyme, salt, and pepper, and stir to combine.

  5. Bring the soup to a boil, then reduce the heat to low, cover partially, and simmer until the barley and vegetables are tender, 40 to 45 minutes, stirring occasionally.

  6. Stir in the chopped kale and cook until wilted, about 5 minutes.

  7. Remove the bay leaves, stir in the red wine vinegar, and taste for seasoning, adding more salt and pepper as needed.

  8. Ladle the soup into bowls and garnish with fresh thyme leaves before serving.

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★ 3.3 (1)

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    Vegetable Barley Soup with Root Vegetables and Thyme

    This vegetable barley soup leans on root vegetables like carrot, parsnip, and celery root for natural sweetness, while pearl barley thickens the broth as it cooks. Fresh thyme and a splash of vinegar at the end brighten the long-simmered flavors. It's a satisfying meatless main for a cold evening, and it keeps well for leftovers throughout the week.

    1 hr 10 min 6 servings 215 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 3 carrots, peeled and diced
    • 2 parsnips, peeled and diced
    • 2 stalks celery, diced
    • 1 cup celery root, peeled and diced
    • 1 cup pearl barley, rinsed
    • 1 can diced tomatoes, with juices
    • 8 cups vegetable broth
    • 2 bay leaves
    • 1 tablespoon fresh thyme leaves, plus extra for garnish
    • 1 teaspoon salt, plus more to taste
    • 1/2 teaspoon black pepper
    • 1 tablespoon red wine vinegar
    • 2 cups chopped kale

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    2. 2

      Stir in the garlic, carrots, parsnips, celery, and celery root. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes.

    3. 3

      Add the pearl barley and stir to coat it with the vegetables and oil for about 1 minute.

    4. 4

      Pour in the diced tomatoes and vegetable broth. Add the bay leaves, thyme, salt, and pepper, and stir to combine.

    5. 5

      Bring the soup to a boil, then reduce the heat to low, cover partially, and simmer until the barley and vegetables are tender, 40 to 45 minutes, stirring occasionally.

    6. 6

      Stir in the chopped kale and cook until wilted, about 5 minutes.

    7. 7

      Remove the bay leaves, stir in the red wine vinegar, and taste for seasoning, adding more salt and pepper as needed.

    8. 8

      Ladle the soup into bowls and garnish with fresh thyme leaves before serving.