This vegetable barley soup is filled with corn, beans, carrots, tomatoes and many more flavorful vegetables and savory herbs. It's a nutrient-packed, satisfying meal in a bowl!
Heat olive oil over medium-low heat until warm. Add garlic, onion, carrots and celery. Sauté over low heat for 5 minutes or until onion is translucent.
Add diced tomatoes, basil, oregano, thyme, garlic powder, balsamic vinegar and bay leaf. Continue cooking on low for 5 more minutes.
Add vegetable broth, barley, potato, salt and pepper. Bring to a boil then turn heat down to a simmer, and cook for 30 minutes.
Add frozen corn, beans, and peas. Turn heat up to medium and bring to a boil, then turn down and simmer for another 10 minutes.
Serve hot with a side of French bread.
Notes
Feel free to switch vegetables to any you have on hand. If soup gets too thick, add water by ¼ cup until it reaches the consistency you prefer.Vegetable soup can be stored in the refrigerator for 3 days, or in an airtight container in the freezer for 3 months.