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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.