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 first served this flavorful soup on a chilly autumn evening and it quickly became a family favorite for its warmth and wholesome ingredients.

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

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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.

Blend smoothies, sauces, and shakes quickly for easy breakfasts, snacks, and meal prep.

Check price on Amazon

Blend smoothies, sauces, and shakes quickly for easy breakfasts, snacks, and meal prep.

Check price on Amazon

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Making this soup always reminds me of cozy family dinners where everyone gathers around the table to share warmth and stories.

Notes

For a heartier meal, add cooked beans or shredded rotisserie chicken (if not vegetarian). Pairs well with a light Sauvignon Blanc or herbal tea.

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.

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This simple homemade grain and vegetable soup is a nourishing, adaptable dish to enjoy throughout the year.

Recipe FAQs

→ Can I use different grains?

Yes, alternatives like brown rice, quinoa, or farro work well and can accommodate gluten-free needs.

→ How can I adjust the vegetables seasonally?

Feel free to swap in seasonal options like spinach, corn, or peas to keep the soup fresh and vibrant year-round.

→ What cooking tools are needed?

A large pot, chef’s knife, cutting board, and wooden spoon are sufficient for preparation and cooking.

→ How long does it take to prepare?

Preparation takes about 15 minutes, with a 35-minute simmering time to tenderize grains and vegetables.

→ Is this suitable for dairy-free diets?

Yes, this dish contains no dairy and can easily fit dairy-free lifestyle preferences.