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 simple homemade grain and vegetable soup has become a favorite for lunch with family and always warms the soul.

Ingredients

• Pearl barley (or brown rice, quinoa, or farro): 1/2 cup (90 g)
• Onion: 1 medium, diced
• Carrots: 2 medium, peeled and sliced
• Celery stalks: 2, sliced
• Zucchini: 1 medium, diced
• Green beans: 1 cup (150 g), trimmed and chopped
• Garlic: 2 cloves, minced
• Cherry tomatoes: 1 cup (150 g), halved (or 1 large tomato, diced)
• Vegetable broth: 6 cups (1.5 L), low-sodium
• Olive oil: 2 tbsp
• Bay leaf: 1
• Dried thyme: 1 tsp
• Dried oregano: 1/2 tsp
• Salt and pepper: to taste
• Fresh parsley: 2 tbsp, chopped
• Lemon juice: 1 tbsp (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.

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

Check price on Amazon

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

Check price on Amazon

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Sharing this soup has always brought our family closer, especially on chilly days when we gather around the table.

Notes

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

Required Tools

Large soup pot, chef s 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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Keep spatulas, spoons, and cooking tools organized and within reach while preparing meals.

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This homemade grain and vegetable soup is a simple yet satisfying dish perfect for any day.

Recipe Questions

→ What grains work best in this soup?

Pearl barley, brown rice, quinoa, or farro are excellent choices. Quinoa or rice are suitable for gluten-free options.

→ Can I use different vegetables?

Yes, feel free to substitute with seasonal vegetables like spinach, corn, or peas for varied flavors and nutrition.

→ How do I enhance the flavor of the broth?

Using low-sodium vegetable broth combined with fresh herbs like thyme, oregano, and bay leaf adds depth without overpowering the ingredients.

→ Is this dish suitable for dairy-free diets?

Absolutely, this grain and vegetable dish contains no dairy ingredients, making it ideal for dairy-free needs.

→ What is a good garnish to complement this meal?

Chopped fresh parsley and a splash of lemon juice brighten the flavors and add a fresh finishing touch.