Homemade Mixed Vegetable & Barley Soup
This mixed vegetable and barley soup combines diced potatoes, onions, carrots, celery, and a variety of frozen vegetables with pearled barley in a savory vegetable broth. The barley provides a chewy texture that complements the tender vegetables. Herbs like basil, oregano, and parsley build a well-rounded flavor base enhanced by garlic and tomato paste. The soup is simmered until the barley is tender but maintains a slight bite, with the frozen vegetables added briefly at the end to retain their color and texture. This hearty soup is suitable for cooler days and stores well for leftovers or freezing.
Ingredients
- 2 tablespoon olive oil
- 1 cup yellow onion diced (1 medium)
- 1 cup carrot diced (2-3 whole carrots
- 1 cup celery diced (2 stalks)
- ½ pound potato about 2 medium, Yukon gold variety
- 4 cloves garlic minced
- salt to taste
- black pepper to taste
- Pinch red pepper flakes
- 2 teaspoons basil dried
- 1 teaspoon oregano dried
- ⅛ teaspoon white pepper
- bay leaf
- 1 tablespoon tomato paste
- 1 ounce can diced tomatoes with their juice
- 6 cups vegetable stock
- 1 cup barley pearled
- 1 cup peas frozen
- 1 cup corn frozen
- 1 cup green beans frozen
- 1 tablespoon parsley chopped, fresh
Instructions
- 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.
- 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.
- 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.
- 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.
- 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 the soup in containers with room for expansion to prevent cracking and ease thawing.
- Reheat gently, adding extra broth or water to loosen the consistency if it has thickened during storage.
- Adjust salt and seasoning after reheating to maintain flavor balance.
Nutrition Information
Nutrition Facts
Serving: 6 servings
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.