Ingredients
Scale
- 1 cup barley or rice
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (400g) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Wash and chop all vegetables: onion, carrots, celery, zucchini, green beans, and garlic. Chop parsley and set aside.
- In a large soup pot, heat olive oil over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until translucent.
- Add minced garlic and cook for 1–2 minutes, stirring constantly.
- Add carrots, celery, and green beans. Sauté for 5–6 minutes until slightly softened.
- Add zucchini and cook for an additional 2 minutes.
- Pour in the vegetable or chicken broth and canned diced tomatoes. Stir to combine.
- Bring to a gentle boil over medium-high heat, then reduce to low and simmer.
- Add barley or rice, oregano, and thyme. Stir well. Cover and simmer for 25–30 minutes until grains and vegetables are tender, stirring occasionally.
- Season with salt and pepper to taste. Adjust flavors as desired.
- Remove from heat and sprinkle fresh parsley on top before serving.
Notes
Substitute barley with rice, quinoa, or small pasta shapes if preferred.
Add leafy greens like spinach or kale in the last 5 minutes of cooking.
For extra flavor, finish with a squeeze of lemon juice or a drizzle of olive oil.
- Prep Time: 15
- Cook Time: 40