Simple Homemade Grain Vegetable

A comforting, nourishing soup featuring whole grains and fresh vegetables—perfect for a light lunch or cozy meal any day.

This soup is a family favorite that brings warmth and comfort especially on chilly evenings.

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

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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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.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

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Gathering around this soup has become a cherished family ritual during cool evenings.

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

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Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

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This simple homemade soup is both nutritious and comforting, ideal for any day you need a wholesome meal.

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 or dietary needs.

→ How do I make the soup gluten-free?

Choose gluten-free grains like quinoa or brown rice instead of barley or farro to keep the dish gluten-free.

→ What vegetables pair well in this dish?

Carrots, celery, zucchini, green beans, and tomatoes provide a great balance, but you can swap in seasonal veggies like spinach or peas.

→ How is the broth flavored?

Low-sodium vegetable broth is enhanced with bay leaf, thyme, oregano, and sautéed aromatics like onion, garlic, and celery.

→ Can I add protein to this meal?

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