Servings
Font
Back
0.0 from 0 votes

Chunky Vegetable Barley Soup

This hearty Vegetable Barley Soup recipe is laden with chunky vegetables of all kinds and made easy with pearl barley, making for a wonderful winter soup. 

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings: 4 - 6 servings
Course: Soup
Cuisine: American

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 1 celery stalk, diced
  • 4 oz mushrooms, drained
  • 1 (14.5 oz) can diced tomatoes, un-drained
  • 3 c vegetable stock (we prefer low sodium)
  • 1 ½ c water
  • ½ c pearled barley, dry
  • 1 tsp parsley
  • 1 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp savory
  • ¼ tsp salt
  • 1/8 tsp red pepper flakes
  • ½ tsp Worcestershire sauce 
  • 1 (16 oz) bag frozen mixed vegetables, thawed
  • ½ c walnuts, chopped
  • Parmesan Cheese (to top, if desired)

Instructions

    Cup of Yum
  1. In a large, 4 quart, soup pot, heat oil. Add onions and celery and saute until translucent.
  2. Add mushrooms, tomatoes, vegetable stock, water, and barley.
  3. Mix in parsley, garlic, oregano, thyme, savory, salt, red pepper flakes, and Worcestershire sauce.
  4. Cover and bring mixture to a simmer, until barley is tender.
  5. Add thawed mixed vegetables and walnuts, return soup to a simmer to heat through.
  6. Serve alone or topped with Parmesan cheese.