Herbed Vegetable Soup

Name: Herbed Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium onions, chopped (about 2 cups); 3 stalks celery, chopped (about 1 cup); 3 carrots, peeled and sliced (about 1 cup); 3 (1/4-inch) slices peeled ginger; 3 large cloves garlic; 6 cups water; 1 (28-ounce) can diced tomatoes with juice; 1 (10-ounce) package frozen spinach, chopped; 1 large zucchini, sliced (about 2 cups); 1 large Yukon Gold potato, peeled and chopped (about 1 cup); 1/4 cup pearl barley; 2 teaspoons salt; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 bay leaf; Freshly ground black pepper, to taste; Fresh basil, or parsley, for optional garnish

A flavorful and warming vegetable soup is prepared without stock, relying on a rich blend of herbs and spices.

⭐ 4.1 (30 reviews) Prep: 20 minCook: 40 minTotal: 60 minYields: 6 servings

Category Tags:

Appetizer Dinner Entree Lunch Soup

Cuisine Tags:

American

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Instructions

Heat oil in a large pot over medium heat, then sauté onions, celery, carrots, ginger, and garlic for 5 minutes until the onions soften.
Add water, tomatoes, spinach, zucchini, potato, and barley, then bring the mixture to a boil over high heat.
Reduce heat to a simmer, add salt, basil, thyme, bay leaf, and black pepper, then partially cover and cook for 30 to 40 minutes until vegetables and barley are tender.
Remove the ginger, garlic, and bay leaf; season to taste before serving.

Nutritional Info (per serving)

Calories: 203 kcal

Carbohydrate: 35 g

Cholesterol: 0 mg

Fiber: 8 g

Protein: 6 g

Saturated Fat: 1 g

Sodium: 849 mg

Sugar: 6 g

Fat: 6 g

Unsaturated Fat: 0 g