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bowl of vegetable barley soup
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Acorn Squash and Vegetable Barley Soup

Flavorful and Filling Acorn Squash, Vegetable and Barley Soup
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American, Mediterranean
Keyword: Barley, Meatless, Vegetable
Servings: 8
Calories: 154kcal
Author: Janna/Fit As A Fiddle Life

Equipment

  • Large Stock Pot

Ingredients

  • 2 cups celery chopped
  • 2 cups carrots chopped
  • 1/2 cup onion finely chopped
  • 1 tbsp garlic minced
  • 2 tbsp olive oil extra virgin
  • 2 cups broth vegetable
  • 6 cups water
  • 3/4 cup vegetable juice
  • 14 ounce petite diced tomatoes undrained
  • 1/2 cup quick-cooking barley
  • 1 tbsp Worcestershire sauce
  • 2 cups acorn squash chopped 1/4-1/2 inch cubes
  • 15 ounces green beans
  • 1 tsp dried basil
  • 1/2 tsp dried marjoram
  • 1/4 tsp pepper

Instructions

  • Gather all ingredients.
  • Peel and chop acorn squash, carrots, celery, and onion. Mince garlic. Set squash aside.
  • Heat olive oil in a large pan. Add carrots, celery, and onions. Saute for 5 minutes. Add garlic and stir.
  • Add water, broth, vegetable juice, Worcestershire sauce, and can of tomatoes. Bring to a boil.
  • Add barley, stir, lower temperature to low and simmer for 10 minutes.
  • Add squash and continue simmering for 10 minutes until vegetables are fork-tender.
  • Add green beans, basil, margaram, and pepper. Heat through for 5 minutes.

Notes

Serving Size: one and one-half cups.

Nutrition

Calories: 154kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 418mg | Potassium: 666mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6380IU | Vitamin C: 26mg | Calcium: 91mg | Iron: 2mg