Arendelle-Inspired Winter Vegetable Soup with Barley
A hearty, warming winter vegetable soup with nutty barley, inspired by the snowy kingdom of Arendelle. This mediterranean-inspired soups (vegetarian) ready in about 65 minutes pairs olive oil, medium, diced yellow onion, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 3/4 cup pearl barley
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup frozen peas
- 2 cups fresh baby spinach
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 6-8 minutes until vegetables are softened and onions are translucent.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 3/4 cup pearl barley, stirring to coat the grains in the oil and vegetables for 1 minute.
- Step 4: Pour in 6 cups vegetable broth, add 1 tsp dried thyme and 1/2 tsp dried rosemary. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 40-45 minutes, stirring occasionally, until barley is tender.
- Step 5: Stir in 1 cup frozen peas and 2 cups fresh baby spinach, cooking for an additional 5 minutes until peas are heated through and spinach is wilted.
- Step 6: Season with salt and black pepper to taste. Serve hot for a comforting winter meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arendelle-Inspired Winter Vegetable Soup with Barley take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arendelle-Inspired Winter Vegetable Soup with Barley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Arendelle-Inspired Winter Vegetable Soup with Barley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arendelle-Inspired Winter Vegetable Soup with Barley for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Arendelle-Inspired Winter Vegetable Soup with Barley vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
