Home » Vegetable Barley Soup

Vegetable Barley Soup

Vegetable Barley Soup

This easy vegetable barley soup has been a staple here in my home for many years. It’s always requested in the fall and winter months and even a few times over the summer. Great with a salad and a crusty loaf of bread. The soup is full of flavor and nice and hearty with a good amount of fiber too. 

Since I have been making this soup for so many years now, there have been a few changes made now and then.

The recipe that’s written down is the original one.

I love it, my family loves it too.

In my book it really is the perfect soup.

But, the few changes I make sometimes is, instead of chicken stock, I use all vegetable broth. Tastes just as delicious.

A few times when I ran out of chicken broth, the veggie broth filled in great.

Also, there was a time I had neither chicken or vegetable broth on hand but, we all were craving this soup and beef broth worked out great too.

This recipe also happens to be a very versatile recipe. Leave out a certain vegetable you or your family may not fancy.

Replace with another vegetable that everyone will enjoy better. Really, the skies the limit when it comes to the veggies. The most important is you use the tomatoes and the barley really is the star anyway.

Vegetable Barley Soup

Yields: between 2 and 4 bowls soup

 

 

What you’ll need to make this most delicious vegetable barley soup recipe…

Ingredients:

  • 2 quarts chicken or vegetable broth
  • 1 cup uncooked barley, rinsed and drained
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 (14.5 ounce) can diced tomatoes or fire roasted tomatoes with
    juice
  • 1 small to medium zucchini, chopped
  • 1 (15 ounce) can garbanzo beans, rinsed and
    drained
  • 1 onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon turmeric, this is optional
  • 1 to 2 all natural vegetable or chicken bouillon cube, I like this one “Not Chicken Bouillon Cubes”
  • 1/2 to 1 cup chopped fresh parsley
  • 1 teaspoon Worcestershire sauce, optional but if you have it at home add it. Gives a nice flavor

 

 

Here’s the easy directions to make this wonderful vegetable barley soup…

Directions:

  1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini and onion.
  2. Season with garlic powder, salt, pepper, turmeric, bullion cube and Worcestershire sauce.
  3. Bring to a boil, then cover and simmer over medium heat for 30 minutes.
  4. Add the rinsed beans. Stir. Cook another 45 minutes or so.
  5. Add parsley, cook another 15 minutes.
  6. The soup will start to thicken up. If you want to, add more stock or water to thin the broth out, add then bring back to a low boil or, serve thick. Either way, it’s delish. 

Before leaving, check out a few more delicious soup recipes…

Instant Pot Pasta Fagioli

Spinach Tortellini For One

Home-Ec Ramen

Print recipe below

Barley Vegetable Soup

This easy vegetable barley soup has been a staple here in my home for many years. It’s always requested in the fall and winter months and even a few times over the summer. Great with a salad and a crusty loaf of bread.

Course Appetizer, Dinner, Lunch, Snack, Soup
Cuisine American
Keyword barley, soup, vegetable barly soup, vegetable soup

Ingredients

  • 2 quarts chicken or vegetable broth
  • 1 cup uncooked barley, rinsed and drained
  • 2 large carrots, chopped
  • 2 starks celery, chopped
  • 1 14.5 ounce can diced tomatoes or fire roasted tomatoes with juice
  • 1 small to medium zucchini, chopped
  • 1 15 ounce can garbanzo beans, rinsed and drained
  • 1 medium onion chopped
  • 1 tsp garlic powder
  • 1/2 tsp kosher or sea salt
  • 1/2 tsp  ground black pepper
  • 1/2 tsp turmeric, this is optional
  • 1 all natural vegetable or chicken bouillon cube, try to find one without MSG 
  • 1/2 to 1 cup cup chopped fresh parsley
  • 1 tsp Worcestershire sauce, optional but if you have it at home add it. Gives a nice flavor

Instructions

  1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini and onion. Season with garlic powder, salt, pepper, turmeric, bullion cube and Worcestershire sauce. Bring to a boil, then cover and simmer over medium heat for 30 minutes. Add the rinsed beans. Stir. Cook another 45 minutes or so. Add parsley, cook another 15 minutes. The soup will start to thicken up. If you want to, add more stock or water to thin the broth out, add then bring back to a low boil or, serve thick. Either way, it’s delish.

Thanks for stopping by! I hope you enjoyed todays featured recipe and the other three posted here. To collect and save any of your favorite recipes, you can pin them on Pinterest. It’s a great way of saving for later on. Please stop back again soon. There are so many more recipes to see both sweet and savory. Don’t forget to scroll up so you can print out todays top recipe. 

Bye for now…

 

 

 

 

 

 

 

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating