Warm Winter-to-Spring Vegetable Soup (Print Version)

A wholesome blend of seasonal vegetables and barley simmered to a tender, flavorful finish.

# What You’ll Need:

→ Vegetables

01 - 1 medium leek, white and light green parts only, sliced
02 - 2 medium carrots, peeled and diced
03 - 2 medium parsnips, peeled and diced
04 - 1 small rutabaga, peeled and diced
05 - 1 cup green cabbage, shredded
06 - 1 cup baby spinach, roughly chopped
07 - 2 celery stalks, diced
08 - 2 garlic cloves, minced

→ Grains

09 - 3/4 cup pearl barley, rinsed

→ Liquids

10 - 8 cups low-sodium vegetable broth
11 - 1 tablespoon olive oil

→ Herbs & Seasonings

12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon dried marjoram
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped for garnish

# Step-by-Step:

01 - Heat olive oil in a large soup pot over medium heat. Add leek, carrots, parsnips, rutabaga, and celery. Sauté for 5 to 7 minutes until vegetables begin to soften.
02 - Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
03 - Stir in the pearl barley, then pour in the vegetable broth. Add bay leaf, thyme, and marjoram. Bring to a boil.
04 - Reduce heat to a simmer. Cover and cook for 35 minutes, stirring occasionally, until barley and root vegetables are tender.
05 - Add cabbage and spinach. Simmer uncovered for another 5 to 7 minutes, until greens are wilted but still vibrant.
06 - Season with salt and pepper to taste. Remove bay leaf.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Expert Tips:

01 -
  • It fills your kitchen with the kind of smell that makes people ask what you're cooking before they even walk in.
  • Pearl barley does the heavy lifting here, turning a vegetable soup into something genuinely substantial and satisfying.
  • You can throw it together on a quiet afternoon and have dinner ready before anyone realizes they're hungry.
02 -
  • Don't add salt too early—the broth concentrates as it simmers, and you can always add more at the end but you can't take it out.
  • If your barley still feels hard after thirty-five minutes, give it another ten; older or certain brands cook slower, and there's no shame in that.
03 -
  • If you want to add protein, stir in cooked white beans or chickpeas with the greens—they warm through in those final minutes and add real substance without changing the soup's essential character.
  • A small piece of Parmesan rind simmered in the broth adds a savory depth that costs nothing if you've got one hanging around in your refrigerator.
Return