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 in our household for its ease and versatility.

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

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

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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

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

Check price on Amazon

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

Check price on Amazon

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Our family gathers around the table every Sunday to enjoy this hearty soup and share stories from the week.

Notes

Swap in seasonal vegetables like spinach, corn, or peas as desired Use gluten-free grains such as quinoa or rice if needed 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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Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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This soup is easy to adapt and perfect for meal prep throughout the week

Questions & Answers

→ What grains can I use in this soup?

Pearl barley is classic, but brown rice, quinoa, or farro are excellent alternatives depending on your preference or dietary needs.

→ Can I substitute or add other vegetables?

Yes, seasonal vegetables like spinach, corn, or peas can be swapped in or added for variety and freshness.

→ How long should the soup simmer?

Simmer the soup for about 30 to 35 minutes until the grains and vegetables are tender and flavors meld.

→ Is this soup suitable for gluten-free diets?

Using gluten-free grains like quinoa or brown rice makes the soup safe for gluten-sensitive diets. Be sure to check your broth labels as well.

→ What herbs enhance the flavor best?

Dried thyme and oregano provide a warm, savory base, while fresh parsley and lemon juice brighten the final dish.

→ Can this soup be made heartier?

Adding cooked beans or shredded chicken can increase protein and make it more filling if desired.