Vegetable Barley Soup

Name: Vegetable Barley Soup
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6 2 cups each
Ingredients: 1 yellow onion; 2 cloves garlic; 2 Tbsp olive oil; 1/2 lb. carrots (about 4); 1 oz. can diced tomatoes; 1 cup pearled barley; 1/2 tsp dried basil; 1/2 tsp dried oregano; freshly cracked black pepper; 6 cups vegetable broth*; 1 russet potato (about 3/4 lb.); 1 cup frozen green beans; 1/2 cup frozen corn; 1/2 cup frozen peas; 1 Tbsp lemon juice; 1 handful fresh parsley (optional garnish)

User Reviews

4.7

270 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
6 2 cups each
Calories
27737 kcal
Course
Soup, Lunch, Dinner
Cuisine
American

Vegetable Barley Soup

Nancy Wheeler

Report

Loaded with colorful vegetables and filling pearled barley, this Vegetable Barley Soup is a healthy, freezer-friendly staple recipe for winter!

Share:

I Made This!

202 people made this

Print

56 people printed this

Save this

162 people saved this

Ingredients

Servings

1 yellow onion $0.70
2 cloves garlic $0.08
2 Tbsp olive oil $0.44
1/2 lb. carrots (about 4) $0.45
1 oz. can diced tomatoes $1.63
1 cup pearled barley $0.81
1/2 tsp dried basil $0.05
1/2 tsp dried oregano $0.05
freshly cracked black pepper $0.05
6 cups vegetable broth* $0.78
1 russet potato (about 3/4 lb.) $1.22
1 cup frozen green beans $0.27
1/2 cup frozen corn $0.10
1/2 cup frozen peas $0.19
1 Tbsp lemon juice $0.03
1 handful fresh parsley (optional garnish) $0.20

Add to Shopping List

Instructions

Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.

Notes

*Vegetable broth carries a lot of the flavor in this soup, so make sure you use a good quality one. As always, I use Better Than Bouillon soup base to make my broth. It is full-flavored and I can mix up any amount I need when I'm cooking, without having leftovers go to waste.