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Vegetable Barley Soup


6 Servings

Prep Time:

10 Minutes

Cook Time:

50 Minutes

Total Time:

60 Minutes

This robust soup is loaded with 7 different vegetables. I used a few frozen veggies in order to save a bit of time. Feel free to sub fresh if you would like!


  • 1 yellow onion

  • 2-3 gloves of garlic

  • 3-4 large carrots

  • 2 russet potatoes

  • 1 cup of frozen corn

  • 1 cup of frozen peas

  • 1 cup of frozen green beans

  • 1 28 oz can of crushed tomatoes

  • 6 cups of vegetable broth

  • 1 cup of barley

  • ½ teaspoon of dried basil

  • ½ teaspoon of dried oregano

  • ½ teaspoon of dried parsley (+more for garnish)

  • 1 ¼ teaspoons of salt


Start by chopping all your vegetables and mincing garlic. I chose not to peel my potatoes but you can if you prefer. Add onions to a large pot and sauteed for 3-4 minutes. Add minced garlic and cook until fragrant. Add carrots and potatoes with a sprinkle of salt and pepper, stir well and let cook for 3 to 4 minutes. Add crushed tomatoes, vegetable broth, dried basil, oregano, parsley and salt. Bring to a boil and let boil for 10 minutes. Add in barley and reduce to a simmer. Let simmer for 25 minutes. Stir in frozen vegetables and let cook for 5 to 10 more minutes. Garnish with dried parsley, adjust salt and pepper if needed and serve.

Recipe Origin:

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