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Vegetable Barley Soup
4.7 from 153 votes

Vegetable Barley Soup

Vegetable Barley Soup combines diced carrots, potato, green beans, corn, peas, and barley in a flavorful vegetable broth base with onion, garlic, diced tomatoes, and dried herbs. The soup simmers until barley and vegetables reach tenderness, resulting in a hearty texture balanced by herbs and a touch of lemon juice for brightness. Fresh parsley garnish offers an optional finish.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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

  • Use a good-quality vegetable broth as it significantly influences the soup's flavor.
  • Better Than Bouillon soup base allows making any amount of broth needed while minimizing leftovers.

Nutrition Information

Serving 2cups Calories 277.37kcal (14%) Carbohydrates 52.82g (18%) Protein 7.43g (15%) Fat 5.9g (9%) Sodium 1180.28mg (49%) Fiber 9.1g (36%)

Nutrition Facts

Serving: 6 2 cups each

Amount Per Serving

Calories 27737

% Daily Value*

Serving 2cups
Calories 277.37kcal 14%
Carbohydrates 52.82g 18%
Protein 7.43g 15%
Fat 5.9g 9%
Sodium 1180.28mg 49%
Fiber 9.1g 36%

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