Description
A hearty and nutritious soup perfect for the autumn season, featuring barley and a variety of seasonal vegetables.
Ingredients
Scale
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 1 sweet potato, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 tablespoon lemon juice
Instructions
- Rinse the pearl barley under cold water and set aside.
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened.
- Add the garlic and cook for another minute until fragrant.
- Stir in the butternut squash and sweet potato, cooking for about 5 minutes.
- Add the rinsed barley, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 30-40 minutes, or until the barley and vegetables are tender.
- Stir in the chopped kale and lemon juice, cooking for an additional 5 minutes.
- Adjust seasoning if necessary and serve warm.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- It freezes well; just make sure to cool completely before freezing.
- Feel free to add other seasonal vegetables like parsnips or turnips.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Autumn Harvest Soup, Barley Soup, Fall Recipes, Vegan Soup