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  • Writer's pictureEmily

Vegetable Barley Soup

This classic vegetable soup with barley is the perfect nourishing and comforting meal to warm you up during the holiday season.

Check out the recipe below.

Servings: 6 l Estimated Total Time: 50 Minutes


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.


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