Description
This nutrient-dense soup is the ultimate solution for busy days when you crave something truly nourishing. Featuring a vibrant blend of over eight garden-fresh vegetables and the satisfying, chewy texture of pearl barley, this plant-forward meal offers a gentle, hearty embrace. Perfect for intentional living, it requires minimal effort and provides a wealth of fiber and vitamins, allowing you to return home to the comforting, aromatic scent of a wholesome, freshly prepared homemade meal.
Ingredients
2 teaspoons olive oil
1 cup red bell pepper, chopped
1 cup yellow onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
2 cloves garlic, crushed
0.75 cup pearl barley, rinsed
1/4 cup tomato paste
1 cup frozen green beans
1 cup frozen corn
1 cup frozen peas
28-ounce can diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
Instructions
Heat the olive oil in a skillet over medium heat and sauté the onion, carrots, and celery for about 5 minutes until softened.
Add the garlic and tomato paste to the skillet and cook for another minute until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add the rinsed pearl barley, diced tomatoes (with juices), vegetable broth, thyme, salt, and pepper to the slow cooker.
Stir well to combine all ingredients.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the barley is tender.
Stir in the frozen green beans, frozen corn, and frozen peas during the last 30 minutes of cooking.
Taste and adjust seasoning before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup tastes even better the next day as flavors deepen. You can add extra vegetable broth if the soup becomes too thick upon reheating as the barley will continue to absorb liquid.