10 Vegetable Soup

This hearty 10 vegetable soup is LOADED with...you guessed it! Lots of vegetables! This delicious recipe is easy to make, it's high-fiber, and ready to eat in less than 1 hour!

Course Soup

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 226kcal

Author Stacey Eckert

Equipment

Medium Pot
6-Quart Dutch Oven or Large Soup Pot

Ingredients

1 cup uncooked pearl barley
1 large yellow onion diced
4 medium garlic cloves minced
2 large celery ribs sliced
1 ½ tbsp Italian seasonings
1 tsp paprika
1 tsp dried parsley
½ tsp chili pepper flakes
1 medium bay leaf
¾ tsp salt
½ tsp black pepper
3 cups russet potatoes cut into small cubes
4 cups frozen mixed vegetables (I used a mix of corn, peas, carrots, and green beans)
14 oz can diced tomatoes with the juice
4 cups vegetable broth
1 cup water
8 oz frozen spinach
2 tbsp lemon juice

Instructions

Cook the barley according to the package instructions, drain any excess water, and then set it aside.
In a large dutch oven, saute the onion and celery over medium heat until soft. Add the minced garlic, Italian seasonings, paprika, dried parsley, chili pepper flakes, bay leaf, salt, and black pepper to the pot. Stir to combine and let it cook for 2 minutes to toast the spices.
Add the potatoes, frozen mixed vegetables, diced tomatoes with juice, 4 cups vegetable broth, and water to the pot. Increase the heat and bring it to a simmer and then reduce the heat to medium. Cover it and let it cook for 30 minutes or until the potatoes are tender.
Stir in the frozen spinach and lemon juice. Let it cook for about 5 minutes or until the spinach is fully defrosted and warmed through. Taste and add more salt and pepper if necessary. Remove and discard the bay leaf.
Add a scoop of the cooked grains to a bowl and then ladle the hot soup over it. Garnish with dried parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for 3 days or you can freeze it for 2-3 months.

Nutrition