Italian Lemon Rosemary Barley Soup
Hearty vegetable soup combining chewy barley with fire-roasted tomatoes, garbanzo beans, and aromatic rosemary. Carrots, celery, mushrooms, and onions soften in a vegetable broth base before simmering together until the barley reaches a tender-firm texture. Finished with fresh lemon juice for brightness.
Ingredients
- 1 cup barley, dryfarro1:1grain
similar chew and cooking time
- 3 cup vegetable broth, low sodiumchicken broth1:1brothFull guide →
- 14 ½ ounce tomatoes, fire roasted crushed
- 15 ½ ounce garbanzo beans
- 3 medium carrots, peeled and diced
- 3 stalk celery
- 1 large onion, white, diced
- 3 clove garlic, minced
- 1 cup mushrooms, baby bella, diced
- 3 sprig rosemary
- 1 lemon, juiced
- 1 tablespoon Italian seasoningdried oregano and thyme blend0.5:1herbFull guide →
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- 1
Heat a large stockpot on medium-high heat.
- 2
Once hot, add vegetable broth and onions. Saute until translucent, approximately 7 minutes.
- 3
Add carrots, celery, mushrooms, and garlic with more vegetable broth. Stir and cook until softened, approximately 7 to 10 minutes, adding broth in small amounts to prevent sticking.
- 4
Add garbanzo beans, barley, rosemary sprigs, Italian seasoning, crushed tomatoes, and remaining vegetable broth.
- 5
Bring to a boil, then reduce to a simmer.
- 6
Cook approximately 40 minutes until barley is firm and chewy, not mushy.
- 7
Add salt, pepper, and lemon juice and stir to combine.
- 8
Remove rosemary sprigs and serve.
Tips
Add vegetable broth gradually during sauteing to build flavor and prevent vegetables from sticking.
Barley should be firm and chewy after 40 minutes; do not overcook to avoid mushy texture.
Fresh lemon juice added at the end brightens the soup.
Good to Know
Refrigerate in airtight container up to 5 days. Freeze up to 3 months.
Prepare vegetables the day before. Soup tastes better after sitting overnight as flavors meld.
Ladle into bowls. Accompany with crusty bread and grated Parmesan if desired.
Common Mistakes
Do not skip gradual broth additions during sauteing to avoid vegetables sticking and scorching.
Do not cook barley beyond 40 minutes to avoid mushy texture; aim for firm and chewy.
Do not omit lemon juice at the end to avoid flat, one-dimensional flavor.