One Cup Vegetarian Soup
A hearty, colorful vegetarian soup packed with fresh vegetables, tender barley, and savory tomato flavors, perfect for a wholesome, satisfying meal for any occasion.
Ingredients
- 1 c. mild onion, chopped or sliced thin ⓘ
- 1 c. chopped celery ⓘ
- 1 c. sliced carrots ⓘ
- 1 c. whole kernel corn ⓘ
- 1 c. green beans ⓘ
- 1 c. shredded cabbage ⓘ
- 2 c. stewed tomatoes ⓘ
- 1 c. green pepper, chopped ⓘ
- 1/4 to 1/2 Tbsp. chopped parsley ⓘ
- 2 qt. water ⓘ
- 3 Tbsp. barley ⓘ
- 3 Tbsp. butter or margarine ⓘ
- salt to taste ⓘ
Instructions
- Saute onion in margarine until almost tender, but not brown.
- Add celery and carrots and stir for 3 or 4 minutes over low heat.
- Add all remaining ingredients except barley.
- Bring to a boil, then reduce heat to medium-low and cook until vegetables are almost tender.
- Add barley and continue cooking.
- Bring to a boil and cook for 15 to 20 minutes until the barley is tender.
Tips & Substitutions
For added flavor, consider incorporating herbs like thyme or basil. If you prefer a heartier soup, you can substitute the barley with quinoa or even lentils. Additionally, feel free to adjust the vegetable mix based on seasonal availability or personal preference. For a spicier kick, add a pinch of red pepper flakes. This vegetarian soup can also be made gluten-free by omitting the barley.
Serving Suggestions
This flavorful soup pairs beautifully with Johnnycake (Cornbread) or a fresh garden salad for a complete meal. You can also garnish each bowl with a sprinkle of fresh parsley or a drizzle of olive oil for added richness. Serve with crusty bread for dipping and enjoy a comforting vegetarian dish that satisfies.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to maintain the desired consistency. Gently warm it on the stove over low heat, stirring occasionally, or microwave in short intervals, stirring in between to heat evenly.
Nutrition & Diet Analysis (per serving)
Each serving of One Cup Vegetarian Soup contains roughly 1076 calories, with 28g protein, 204g carbohydrates, and 25g fat. It is an excellent source of vitamin A (327% of the Daily Value), dietary fiber (134% of the Daily Value), and vitamin C (105% of the Daily Value). Note that it is relatively high in sodium, at 2332mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and actually benefits from sitting for a day as the flavors meld. Just store it in the refrigerator and reheat when ready to serve. If you plan to freeze it, consider leaving out the barley and adding it fresh when reheating to maintain its texture.
What can I substitute for stewed tomatoes?
If you don't have stewed tomatoes, you can use diced tomatoes or crushed tomatoes as a substitute. If you prefer a fresher taste, consider using fresh tomatoes, but be sure to cook them down to achieve a similar consistency in your soup.
Is this soup suitable for a vegan diet?
Yes, this soup can easily be made vegan by substituting butter or margarine with olive oil or a plant-based butter alternative. Just ensure that any vegetable broth or additional ingredients are also vegan-friendly to keep the dish fully plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).