This one-pot Vegetable Barley Soup is my go-to for cozy weeknights and make-ahead meal prep. It options sautéed onions, garlic, carrots, celery, and mushrooms with pearled barley, diced tomatoes, smoked paprika, and traditional Italian herbs for a tomato-herb broth that tastes prefer it simmered all day. I end it with chickpeas for protein, a handful of spinach or kale, a squeeze of lemon, and contemporary parsley. It’s naturally dairy-free, vegetarian, vegan, budget-friendly, and freezer-friendly.