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Vegetable and Barley Soup recipe

Vegetable and Barley Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

A hearty vegetable soup, which is perfect for those cold winter nights. Green beans, turnips, leeks, carrots, Brussels sprouts, green pepper and barley are simmered together in a chicken stock.

18 people made this

IngredientsServes: 12

  • 3 litres chicken stock
  • 115g fresh green beans, chopped
  • 150g turnips, cubed
  • 50g leeks, chopped
  • 65g carrots, chopped
  • 65g pearl barley
  • 675g Brussels sprouts, trimmed and cut in half
  • 75g green pepper, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 50g butter
  • 60g plain flour

MethodPrep:25min ›Cook:1hr10min ›Ready in:1hr35min

  1. Place chicken stock in a large stock pot and bring to the boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer until the sprouts are tender, about 30 minutes more.
  2. Melt the butter in a small saucepan over medium heat, stirring until it starts to brown. Whisk in the flour until smooth. Stir this into the soup and simmer until thickened, about 10 minutes.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (18)

Good recipe enjoyed by everyone-20 Nov 2015

by cookie_cooker

So many of my favorite veggies & nutrient super stars are in this soup! I figured it would be tasty. However, the sodium content is alarming: over 1,100 miligrams per serving!!! Not cool! So I altered the cooking method to bring out more flavor sans sodium. I used frozen turnips with greens & added celery. I sauted onion, celery, carrots, and a bay leaf in a tsp of oil. Then added the other veggies and about 3 Tbls of roughly chopped garlic. Sauted a about 10 min. Then added 12 cups of water and 4 Tbls of Better than Boullion (which brought the sodium to over 2,400 miligrams for the whole pot, or 240 per serving). I cooked the barley on the side to save time and skipped the flour/butter to save calories and because I prefer a brothy soup. Hearty, filling, and, with a few modifications, healthy!-20 Nov 2011

by JuliaGulia

Thank you! Amazing soup! I made it today and my husband and I are eating it up with a loaf of Olive Bread!I changed one thing- I added about 6 cloves of garlic, finely chopped for a boost! We love garlic! The soup is a dream! I cant wait to make it for my family one day. Deeeeliciousness! Im a huge fan of Brussel Sprouts and they are in season RIGHT NOW! Thank you so much! YUMMINESS!-06 Dec 2007

Easy Homemade Vegetarian Barley and Vegetable Soup

Looking for the perfect homemade barley vegetable soup recipe? You've found it! This simple and satisfying vegetarian and vegan barley soup recipe is made with barley, carrots, cabbage, zucchini, and canned tomatoes, and seasoned with plenty of onion, garlic, fresh parsley or Italian seasonings and the savory flavor of bay leaves.

The crunchy and chewy texture of barley is warming and comforting in this easy homemade vegetarian barley and vegetable soup recipe. Although the recipe recommends that you simmer this barley soup for 30 minutes, it really is better if you have the time to let it cook even longer, as the flavors take time to develop. This barley and vegetable soup recipe is low in fat, vegetarian and vegan.

If you like cooking with barley, you might want to try out a few more of my favorite vegetarian and vegan barley recipes, or, branch out and try some new-to-you whole grains and ancient grains, such as teff or kaniwa. There are many more vegetarian soup recipes to try!

Scottish Pearl Barley Vegetable Soup Recipe

As this is a really filling vegetable soup it&rsquos great as a satisfying lunch or weeknight dinner. As well as being particularly welcoming on a cold winters night.

You couldn&rsquot go wrong with pairing this soup with a slice of my Easy Multigrain Bread. Perfect for dunking and wiping up the last few drops!

I&rsquod love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

Vegetable Barley Soup Recipe (Vegan and Super Quick)

This home cook has a new kitchen toy to play with! Tri Star Products sent me a brand new Power Quick Pot several weeks ago and I can't seem to stop playing. I have made everything from potato leek soup to pulled pork to a seven pound turkey breast. Can you imagine cooking a whole turkey breast in 40 minutes?

Since my daughter stopped home from college, I figured I'd make her some containers of soup to take back with her. She is a vegetarian so Vegetable Barley Soup was her choice. This soup recipe also happens to be vegan. It reheats up well in the microwave and can be stored in the freezer too.

The Power Quick Pot is Amazing!

I want to tell you more about this multi- purpose pot. Several months ago, I had the opportunity to be in the audience for an informercial taping for the Power Quick Pot. It included a celebrity chef cook off hosted by Kimberly Locke. The four chefs were Monti Carlo, Rock Harper, Jenny Behm and Ryan Scott. They did a wonderful job in creating some tasty dishes using this amazing appliance.

The lucky audience (yes, me!) got to be taste testers and judge the competition. The chefs were challenged to create recipes using the Power Quick Pot with themes such as dinner entrées, create a meal in one minute prep time, frozen to fabulous and a desserts category. I did some serious eating and it was all delicious!

The celebrity chefs used many of the different cooking functions to create all their dishes. I am now cooking with my Power Quick Pot and love the versatility of being able to cook anything I want in it. It's very easy to use as it has one-touch cooking settings and I love cooking food fast! Like I said before, a large turkey breast was made in 40 minutes. The pressure cooker function allows me to cook food fast but also make healthy dishes by preserving nutrients. It's a great way to cook vegetables. Last, but not least, clean-up is super easy. And who doesn't love that?

Order Your Power Quick Pot

If you would like to order one of these super appliances CLICK HERE. You can also get lots of great cooking tips and recipes from their website or by following on their Facebook page or Instagram .

So check out my Vegetable Barley Soup recipe. Now let me go cook something for dinner in 15 minutes! So healthy but so comforting.

Weekend Recipe: Farmhouse Vegetable and Barley Soup

A hearty bowl of vegetable soup isn't just for those feelings under the weather. It's a nice pick-me-up for the middle of any brisk day in order to warm you up from the inside. But America's Test Kitchen goes above and beyond the normal vegetable soup recipe. Their take on the soup classic isn't just a stewing up a few carrots, celery and potatoes. Instead, it's a heartier and serious meal that will leave you full.

Farmhouse Vegetable and Barley Soup
Serve 6 to 8

1/8 ounce dried porcini mushrooms
8 sprigs fresh parsley plus 3 tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter
1 1/2pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
2 carrots, peeled and cut into 1/2-inch pieces
2 celery ribs, cut into 1/4-inch pieces
1/3 cup dry white wine
2 teaspoons soy sauce
Salt and pepper
6 cups water
4 cups low-sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove, peeled and smashed
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 turnip, peeled and cut into 3/4-inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice

Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder. Reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.

Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.

Add water, broth, barley, porcini powder, herb bundle, and garlic. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.

Add potatoes, turnip, and cabbage. Return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.

Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley. Season with salt and pepper to taste. Serve, passing Lemon-Thyme Butter separately.

Eat and drink better by following KCET Food on Facebook, Twitter, and Tumblr.

What is barley?

Barley is a widely used whole grain that has a nutty flavor and slightly chewy consistency and can be used in recipes like soups, stews, salads, and more.

It&rsquos packed with fiber and other nutrients and has many heart-healthy benefits like lowering cholesterol and improving digestion.

Most grocery stores carry barley in their dry goods area close to the dry beans and rice section. Some stores may have it in different forms such as hulled barley, pearl, grits, and even flour and flakes.

Barley gluten-free substitution options

Be aware that barley is not gluten-free, but other gluten-free grains such as brown rice, millet, or buckwheat groats can be substituted for it in this soup.

Vegetable Barley Soup

I was visiting my daughter in Denver this past November. After she picked me up from the airport we drove to the Cherry Creek and had lunch at True Food Kitchen. Our waitress was beyond helpful with my daughter’s diet restrictions. We ordered more than we could eat because EVERYTHING sounded so good. We started with a bowl of vegetable soup with spicy chicken sausage. The flavors took me back to my mom’s vegetable soup that she made while I was growing up.

My mom’s soup always began with a big old beef soup bone that simmered with the vegetables all day. That is why my previous post was on how to make beef stock. I’m sure you are thinking that you can just go buy a good quality beef stock and save yourself the trouble. I know that’s what you’re thinking. I have kids so that always puts me a step ahead – right? I remember a time when my adult son said, “You really DO have eyes in the back of your head”. I do!

I thought it was very interesting that Food52 posted an article on making homemade soup stock to “elevate your soups”. Now I have back up. It’s just like when I used to tell my kids something and they were not quite sure they believed me. After discussing the issue with another adult, friend or teacher, they would report, “hey mom, you were right. Mr. Somethingorother said the same thing.” How about that. Sometimes I DO know what I’m talking about. Anyway, read the posts they are filled with wonderful tips for making stocks.

Besides the fabulous flavor homemade stock gives soups, you know exactly what is in your stock.

I love brothy soups. I could have soup everyday and never tire of them. Vegetable soup being favorite.

Curried Vegetable Barley Soup

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Like this? Here's More:

There is something about a cozy, brothy soup when that fall chill hits the air and the days start to get shorter and shorter. Soup is such a comfort food for me, and this vegetable barley soup is right up there with my top comfort-food soups. An instant winner for weeknight dinner. (I’m a poet and I know it).

This is a really simple vegetable barley soup recipe with a hit of unique flavor thanks to curry powder. Chickpeas come along for the ride, as they pair perfectly with curry flavors, are a favorite in soups, and add a nice bit of protein.

And then we’ve got the veggies. Your standard mirepoix: onion, carrots, and celery. Add some garlic for flavor, then potatoes and cabbage for a nice vegetable-packed situation.

Oh, and barley, of course! The versatile grain found in soups and stews in grandmas’ kitchens everywhere. It’s chewy, satisfying, and perfect in this Curried Vegetable Barley Soup.

This is a nice, thick soup (perhaps even more of a “stoup,” thanks for the term, Rachael Ray). Normally when I’m developing a soup recipe, I’d add more broth to the equation, but ultimately I found that I really, really love this thick vegetable barley soup with its veggie-and-barley packed situation. If you want a brothier soup, consider adding 2 more cups of broth (and maybe 1/2 a teaspoon additional curry powder). If you’re down with the thickness, try it stoup-ified! You might just love it as much as we do.

Loaded Vegetable and Barley Soup

This super hearty soup is filling, delicious, and so healthy!

  • Author: Annie Chesson
  • Prep Time: 10 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1 x


  • 1 onion, diced
  • 5 stalks of celery, sliced
  • 3 carrots, peeled and diced
  • 3 cloves of garlic, minced
  • 1/2 cup uncooked pearled barley
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon red pepper flakes
  • 14.5 oz can fire roasted tomatoes
  • 8 cups veggie broth (2 32 oz boxes)
  • 2 bay leaves
  • 1 bunch kale, leaves removed from stems, roughly chopped


  1. In a large pot over medium – medium high heat, add some olive oil + your onion, celery, carrot, and garlic. Season well with salt and pepper and saute until the onion has softened
  2. Add your barley, stir to combine, and let cook for a minute or two, stirring often
  3. Add your thyme, pepper flakes, canned tomatoes, veggie broth, and bay leaves. Season well with salt and pepper, stir to combine, and bring to a simmer
  4. Simmer, covered, for an hour, stirring occasionally
  5. In the last 5 minutes, add your kale and stir to combine
  6. Season to taste and serve!


I LOVE serving this with some toasty, crusty bread. I slice a french loaf and spread both sides with butter, bake the bread in a 350 degree oven until golden brown, and then I rub a clove of raw garlic across the top of each slice. Heaven!


  • Serving Size: 2 cups
  • Calories: 123
  • Sugar: 7 g
  • Sodium: 225 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 8 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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Beaker’s Vegetable Barley Soup Recipe

Image courtesy:

  • 2 quarts vegetable broth
  • 1 cup uncooked barley
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 zucchini, chopped
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 onion, chopped
  • 3 bay leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Crock Pot Barley Vegetable Soup

This thick and hearty vegetarian Crock Pot Barley Vegetable Soup recipe is packed full of nutrition. With barley, tons of veggies, and sweet potatoes, no one will miss the meat. And the recipe is so easy to cook in the slow cooker. When you get home, the aroma that will greet you as you open the door is mouth-watering.

Barley is a wonderful grain to cook in the slow cooker. Be sure that you buy pearl barley, which has had the outer hull removed so it will be tender when it's done cooking. Barley is packed full of fiber, which may help to prevent some types of disease such as cancer. And it tastes delicious! It has a mild nutty flavor and chewy but tender texture you'll love.

You can use any vegetables you'd like in this hearty recipe. Use russet potatoes in place of the sweet potatoes, add sliced summer squash or zucchini, add parsnips or rutabagas, or stir in some frozen sweet peas along with tomatoes at the end of cooking time. The soup is very tolerant, which means you can add or subtract ingredients and it will still be delicious.

This soup freezes well too. Make a big batch and eat some tonight, then freeze in 2 or 4-cup portions in a solid freezer container. Label the soup, add the date it was made, and freeze up to 3 months. To serve, thaw in the fridge overnight, then heat on the stove top until the soup bubbles and is thoroughly heated.

Serve this soup with some toasted cheese bread, a glass of red wine, and a green or fruit salad on a cold winter night.