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.

I love making this soup on chilly days because it warms both the body and soul while being light enough for lunch.

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

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.

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This recipe always brings my family together around the table, sharing stories and enjoying good food.

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.

Nutritional Information

Calories: 180, Total Fat: 5 g, Carbohydrates: 32 g, Protein: 5 g per serving

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Enjoy this wholesome soup as a versatile and healthy meal option any day of the week.

Recipe FAQs

→ Can I use different grains in this soup?

Yes, you can substitute pearl barley with brown rice, quinoa, or farro depending on your preference and dietary needs.

→ How can I make this dish gluten-free?

Replace barley or farro with gluten-free grains such as quinoa or brown rice to keep it safe for gluten-sensitive diets.

→ What vegetables work best in this soup?

Fresh vegetables like zucchini, green beans, tomatoes, carrots, celery, and onion provide great flavor and texture. Seasonal vegetables can also be swapped in.

→ How long should I simmer the soup?

Simmer the soup covered for about 30 to 35 minutes, until the grains and vegetables are tender.

→ Can I add protein to this meal?

For a heartier dish, add cooked beans or shredded cooked chicken if not following a vegetarian diet.