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Get the Recipe Homemade Mixed Vegetable & Barley Soup

This comforting and hearty vegetable barley soup is terrific for dinner or lunch. It’s made with pearled barley, fresh and frozen vegetables, Yukon gold potatoes, and herbs. It cooks in just 30 minutes, all in one pot. You can’t go wrong with a satisfying bowl of this veggie-packed soup!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 280 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 2 tablespoon olive oil
  • 1 1 cup yellow onion diced (1 medium)
  • 1 1 cup carrots diced (2-3 whole carrots)
  • 1 1 cup celery diced (2 stalks)
  • ½ ½ pound Yukon gold potatoes about 2 medium
  • 4 4 cloves garlic minced
  • salt and pepper to taste
  • Pinch of red pepper flakes
  • 2 2 teaspoons dried basil
  • 1 1 teaspoon dried oregano
  • ⅛ ⅛ teaspoon white pepper
  • bay leaf
  • 1 1 tablespoon tomato paste
  • 1 1 15-ounce can diced tomatoes with their juice
  • 6 6 cups vegetable stock
  • 1 1 cup pearled barley
  • 1 1 cup frozen peas
  • 1 1 cup frozen corn
  • 1 1 cup frozen green beans
  • 1 1 tablespoon chopped fresh parsley

Instructions

    Cup of Yum
  1. In a large stockpot or dutch oven, heat oil over medium-high heat. Add onion, carrot, and celery, and sautee for 3-4 minutes. Add a pinch of salt, pepper, and red pepper flakes, if using.
  2. Add the potatoes and cook for 2 additional minutes, then add the garlic, dried herbs, white pepper, and bay leaf; cook for 1-2 minutes. Stir in the tomato paste and cook for a minute, then add the diced tomatoes, vegetable stock, and barley.
  3. Bring the soup to a boil, then reduce to a simmer and cover. Cook for approximately 20-25 minutes until the barley is tender, yet still chewy.
  4. Add the frozen vegetables and cook for 1-2 minutes until thawed. Remove the bay leaf and stir in parsley. Serve and enjoy. Don't forget to add salt throughout, and be sure to taste test to make sure there is enough.
  5. If needed, add additional broth; the soup will thicken as it sits and cools. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze.

Notes

  • Freeze: transfer soup to a freezer-safe container with room for expansion - or use Souper Cubes for even easier freezing and thawing! You may need to add additional liquid when reheating depending on your preferences. Thaw in the microwave or on the stovetop.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 53g (18%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 1000mg (42%) Potassium 630mg (18%) Fiber 10g (40%) Sugar 7g (14%) Vitamin A 4510IU (90%) Vitamin C 26mg (29%) Calcium 66mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%
Carbohydrates 53g 18%
Protein 8g 16%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 1000mg 42%
Potassium 630mg 13%
Fiber 10g 40%
Sugar 7g 14%
Vitamin A 4510IU 90%
Vitamin C 26mg 29%
Calcium 66mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.