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Vegetable Barley Soup

Yields6 Servings

Vegetable Barley Soup

 2 tbsp avocado oil
 1 onion, diced
 2 carrots, diced
 2 celery ribs, diced
 1 red bell pepper, diced
 2 tsp smoked paprika
 1 tbsp fresh thyme leaves
 4 garlic cloves, minced
 ½ tsp sea salt
 ½ tbsp red curry paste
 2 cups tomatoes, diced
 4 cups vegetable broth
 2 cups water
 ½ cup pearled barley, rinsed
 2 cups frozen peas
 1 tbsp maple syrup
 1 lemon, juiced
 ¼ cup fresh parsley, chopped (optional)

Heat avocado oil in a large pot over medium-low heat. Saute onion, carrot, celery and bell pepper until softened, about 5-7 minutes.


Stir in paprika, thyme, garlic, salt, and red curry paste. Continue to cook for 1-2 more minutes until very fragrant.


Stir in tomatoes, increase heat to medium, and cook for a few more minutes. Stir in broth and water and increase heat to high. Bring to a boil. Reduce heat to a simmer and stir in barley. Cook, covered, for 40-45 minutes until barley is soft.


Stir in frozen peas, maple syrup and lemon juice. Heat until peas are thawed, about 3-5 minutes. Ladle into bowls and top with chopped parsley, if desired. Enjoy!

Nutrition Facts

Servings 6