Herbed Vegetable Soup

Herbed Vegetable Soup

Even though it's not stock-based, our warming vegetable soup has plenty of flavor thanks to the liberal use of herbs and spices.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onions, celery, carrots, ginger, and garlic. Sauté until the onions begin to soften and turn translucent, about 5 minutes.
  3. Step 3

    Add the water, tomatoes, spinach, zucchini, potato, and barley. Raise the heat to high and bring to a boil.
  4. Step 4

    Once the soup comes to a boil, lower the heat and add the salt, basil, thyme, bay leaf, and black pepper (to taste). Simmer the soup, partially covered, for 30 to 40 minutes, until vegetables and barley reach desired tenderness.
  5. Step 5

    Remove the ginger, garlic cloves, and bay leaf. Taste for seasoning and add salt and pepper as needed. Ladle the soup into bowls and garnish with fresh herbs (if desired).