Simple Homemade Grain Vegetable Soup

A comforting, nourishing soup featuring whole grains and fresh vegetables—perfect for a light lunch or cozy meal any day.

This soup is a family favorite that I often make on chilly weekends It fills the house with inviting aromas and tastes even better the next day

Ingredients

• Grains: 1/2 cup (90 g) pearl barley (or brown rice, quinoa, or farro)
• Vegetables: 1 medium onion, diced 2 medium carrots, peeled and sliced 2 celery stalks, sliced 1 medium zucchini, diced 1 cup (150 g) green beans, trimmed and chopped 2 cloves garlic, minced 1 cup (150 g) cherry tomatoes, halved (or 1 large tomato, diced)
• Broth & Seasonings: 6 cups (1.5 L) low-sodium vegetable broth 2 tbsp olive oil 1 bay leaf 1 tsp dried thyme 1/2 tsp dried oregano Salt and pepper, to taste
• Garnish: 2 tbsp fresh parsley, chopped 1 tbsp lemon juice (optional)

Instructions

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Step 1:

Rinse the grains under cold running water.

Step 2:

In a large pot, heat olive oil over medium heat Add onion, carrots, and celery Sauté for 5 minutes until starting to soften.

Step 3:

Add garlic and cook for 1 minute, stirring frequently.

Step 4:

Stir in the grains and toast for 1 2 minutes.

Step 5:

Add zucchini, green beans, tomatoes, broth, bay leaf, thyme, and oregano Bring to a boil.

Step 6:

Reduce heat to a simmer, cover, and cook for 30 35 minutes, or until grains and vegetables are tender.

Step 7:

Remove bay leaf Stir in parsley and lemon juice, if using Season with salt and pepper to taste.

Step 8:

Serve hot, optionally with crusty bread.

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

Check price on Amazon

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

Check price on Amazon

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Enjoying this soup together has become a cherished weekend ritual for our family, bringing warmth and comfort with each spoonful

Notes

Pairs well with a light Sauvignon Blanc or herbal tea, and you can easily customize it by adding cooked beans or shredded rotisserie chicken for a heartier meal

Required Tools

Large soup pot Chefs knife Cutting board Wooden spoon

Allergen Information

Contains gluten if using barley or farro For gluten-free, use rice or quinoa No common allergens otherwise, but always check broth labels for hidden ingredients

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Melt chocolate or cheese smoothly for dipping fruits, pretzels, and snacks during desserts and parties.

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This simple soup is both nutritious and versatile, making it a perfect addition to your meal rotation

Recipe FAQ

→ Can I substitute the barley with other grains?

Yes, quinoa, brown rice, or farro can be used as alternatives depending on your preference or dietary needs.

→ What cooking time is needed for the grains and vegetables?

After sautéing the vegetables and grains, simmer uncovered for 30–35 minutes until everything is tender.

→ How can I adjust the soup for gluten-free diets?

Choose gluten-free grains like quinoa or rice instead of barley or farro to maintain a gluten-free dish.

→ Are there suggested variations for seasonal vegetables?

Yes, you can swap in spinach, corn, peas, or other fresh seasonal veggies to tailor flavors and textures.

→ What herbs complement the flavors in this soup?

Dried thyme, oregano, and fresh parsley provide a balanced herbal note; feel free to adjust quantities to taste.