When a busy day leaves you craving something deeply comforting but you’re short on time, this soup is your answer! We’re taking a brilliant shortcut by using a flavorful tomato-basil soup as our base, creating a rich and savory broth in minutes. Packed with wholesome barley and a trio of colorful veggies, this hearty soup comes together in about 30 minutes, proving that a satisfying, home-cooked meal is always within reach.
Ingredients
• PREP: 15 minutesCOOK: 18 minutesMAKES 4 servings
• 14 ounces / 400 ml vegetable broth
• 1 3/4 cups / 420 ml water
• 3/4 cup / 150 g quick-cooking barley
• 3/4 cup / 90 g thinly sliced carrots
• 1 teaspoon / 2 g dried thyme, crushed
• 1/8 teaspoon ground black pepper
• 19 ounces / 540 g ready-to-serve tomato-basil soup
• 2 cups / 300 g coarsely chopped zucchini and/or yellow summer squash
• 1 cup / 125 g frozen cut green beans
Instructions
1. In a large saucepan or Dutch oven, combine the vegetable broth, water, quick-cooking barley, sliced carrots, dried thyme, and black pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.
2. Stir in the tomato-basil soup, chopped zucchini, and frozen green beans. Increase the heat to bring the soup back to a boil, then reduce the heat again to a gentle simmer. Cover and cook for another 8 to 10 minutes, or until the barley is chewy and all the vegetables are perfectly tender. Stir occasionally before serving.
Nutritional Information
• PER SERVING: 243 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 988 mg sodium, 49 g carb., 9 g fiber, 7 g pro.
Pro Tips
• To make this a more substantial meal, add a can of rinsed and drained chickpeas or cannellini beans along with the zucchini and green beans.
• Save on prep time by swapping the fresh carrots and zucchini for a 16-ounce package of your favorite frozen vegetable blend.
• Finish each bowl with a sprinkle of fresh parsley, a dollop of pesto, or a grating of Parmesan cheese (or a vegan alternative) for a fresh, vibrant finish.
FAQ
Q: How can I add more protein to this vegetarian soup
A: To easily boost the protein and make this a more substantial meal, stir in a can of rinsed and drained chickpeas or cannellini beans. Add them at the same time as the zucchini and green beans for a hearty, plant-based protein kick.
Q: Can I make this barley vegetable soup vegan
A: Yes, this recipe is easily made vegan. Simply ensure the ready-to-serve tomato-basil soup you use is dairy-free, as some brands may contain cream or cheese. For the optional garnish, use a vegan Parmesan alternative or a sprinkle of nutritional yeast.
Q: What can I use instead of quick-cooking barley
A: If you don’t have quick-cooking barley, you can substitute it with other quick-cooking grains like quinoa or small pasta such as orzo or ditalini. Be sure to adjust the initial cooking time according to the package instructions for your chosen substitute.
Q: How should I store leftover soup
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Note that the barley will continue to absorb liquid, causing the soup to thicken. You may want to add a splash of vegetable broth or water when reheating it on the stove or in the microwave.
