It doesn’t get more wholesome or more charming than Lemon Tree Soup. Even the name just rolls off the tongue! There’s certainly the bright zest of lemon in the broth, but that’s just the tip of the flavor iceberg. The fresh vegetables, the beefy mushrooms, the bright fire-roasted tomatoes, the fragrant tomatoes, the creamy beans, and the hearty barley… all of these contribute like branches in the tree of taste blossoming from each bowl! Lemon Tree Soup is a garden of a good time!

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  • 3 cups low-sodium vegetable broth, divided
  • 1 large white onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 cup Baby Bella mushrooms, diced
  • 3 cloves garlic, minced
  • 1 (15.5-ounce) can garbanzo beans
  • 1 cup dry barley
  • 3 sprigs rosemary
  • 1 tablespoon Italian seasoning
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lemon, juiced
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Step 1 –Heat a large stockpot on medium-high heat.

Step 2 –Once heated, add 1 tablespoon of the vegetable broth and the onions and sauté the onions until they are translucent, about 3-4 minutes.

Step 3 –Add the carrots, the celery, the mushrooms, and the garlic with another tablespoon of the vegetable broth and cook, stirring, until they begin to soften, about 7-10 minutes.

Step 4 –Continue adding the vegetable broth in 1 tablespoon increments while sautéing the vegetables so they don’t stick to the pan.

Step 5 –Add the garbanzo beans, the barley, the rosemary, the Italian seasoning, the crushed tomatoes, and the remaining vegetable broth to the stock pot.

Step 6 –Bring the soup to a boil, then quickly reduce the heat to a simmer.

Also Read:  Barbara Bush's Mushroom Quiche

Step 7 –Cook until the barley is done, about 40 minutes. It should be firm and chewy, not mushy.

Step 8 –Add the salt, the pepper, and the lemon juice and stir to combine.

Step 9 –Remove the rosemary sprigs from the stock pot.

Step 10 –Taste for seasoning and serve.