Vegan Tomato and Barley Vegetable Soup

Name: Vegan Tomato and Barley Vegetable Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 stalks celery, chopped; 2 medium carrots, chopped small; 1/2 onion, chopped small; 2 to 3 cloves garlic, minced; 3 cups vegetable broth; 1 (16-ounce) can diced tomatoes, undrained; 1 cup pearl barley; 1/2 teaspoon Italian seasoning; 2 cups fresh spinach leaves, optional; 1 dash salt, or to taste; 1 dash freshly ground black pepper, or to taste

A nourishing meatless tomato barley soup, enriched with carrots, celery, and spinach, offers a low-fat, high-fiber, and vegan meal.

⭐ 3.8 (46 reviews) Prep: 10 minCook: 45 minTotal: 55 minYields: 4 servings

Category Tags:

Dinner Lunch Soup

Cuisine Tags:

American

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Instructions

In a large soup pot, sauté onions and garlic for 1-2 minutes, then add chopped carrots and celery; cook for 4-5 minutes.
Stir in undrained diced tomatoes, vegetable broth, barley, and Italian seasoning.
Bring the mixture to a boil, then cover and reduce heat to a medium-low simmer.
Cook for 30-40 minutes until barley is tender and carrots are soft, adding more liquid if needed.
Incorporate fresh spinach and cook for 1 minute until just wilted, then remove from heat.
Season generously with salt and pepper.

Nutritional Info (per serving)

Calories: 127 kcal

Carbohydrate: 21 g

Cholesterol: 0 mg

Fiber: 5 g

Protein: 3 g

Saturated Fat: 1 g

Sodium: 706 mg

Sugar: 6 g

Fat: 4 g

Unsaturated Fat: 0 g