I LOVE soup. I could eat soup anywhere, anytime, any season. But, unfortunately, there are some drawbacks to my love for soup.
1) Soup has a TON of sodium
The amount of sodium most soups have is quite alarming. If you haven’t taken a look at the quantities on a canned soup label…brace yourself. Thankfully, if you make it yourself you can control the sodium levels. With the availability of low sodium broth and the ability to control your salt proportions, homemade soup is always the healthier option.
2) Vegetarian soup is not always available
More often than not, soup options at restaurants are not vegetarian. Even if it doesn’t have meat in it, the broth is usually chicken.
This vegetarian barley soup is delicious, packed with protein, and filling.
Give it a try and let me know what you think!
- 1 onion, diced
- 2 carrots, diced
- 1 stalk of celery, diced
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 1 1/2 cup frozen green beans
- 2/3 cup frozen born
- 2/3 frozen peas
- 8 cups vegetable broth
- 2 cloves garlic
- 1 cup pearl barley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 bay leaf
- 1 tbsp olive oil
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery to oil; season with salt and pepper.
- Saute veggies for 5 minutes.
- Stir in garlic and cook for an additional 30 seconds.
- Add broth, chickpeas, tomatoes, green beans, peas, barley, corn, basil, oregano, and bay leaf.
- Bring soup to a boil, then reduce to a simmer.
- Cook soup for 30 minutes.
- Remove soup from heat and discard bay leaf. Stir in parsley.
- Enjoy hot!