Soup season has started. I love making homemade soup in the Fall and winter months. This soup is loaded mostly with fresh vegetables, barley, and some seasoning. It is easy to make and takes no time to prepare. This soup has it all. If you are looking for a soup that is hearty and flavorful, you have found it.
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Easy Vegetable Barley Soup Ingredients
This Vegetable Barley Soup uses a combination of fresh and frozen vegetables, making it easy to prepare. It only takes less than ten minutes to prep. Screen-shot this photo for when you make your next grocery store trip.
Ingredients for Vegetable Barley Soup:
- Vegetable broth (low sodium if desired)
- Avacado Oil or Olive oil
- Onion, chopped
- Garlic, minced
- Celery, chopped
- Carrots, sliced
- Red, white, or a sweet potato cubed
- Frozen Corn
- Fresh Mushrooms, sliced (optional)
- Bay leaves (optional)
- Salt and Pepper
Step-By-Step Instructions for Vegetable Barley Soup
- Heat oil over low-medium heat in a dutch pot or large pot.
- Add the diced onion and minced garlic and sauté over low-medium heat until the onion is soft and translucent.
- Add broth, vegetables, barley and seasoning.
- Bring to a boil then cover with lid. Reduce heat to a simmer (stirring occasionally) Cook for about 45 – 50 minutes or until Barley is cooked.
Can I add Protein?
You can add protein. Try adding cooked ground beef, ground turkey burger, or chicken breast.
How to Store and Reheat:
- To Store Soup– Refrigerate leftovers for up to 5 days.
- Reheat Soup– Reheat on the stovetop over medium heat until warm. You will most likely have to add more broth to the soup because the barley soaks up the broth. You can also reheat this soup in the microwave. Again, more broth will need to be added.
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Can you Freeze Vegetable Barley Soup:
You can freeze vegetable barley soup. Allow soup to cool then store in a freezer-safe container. It should last for up to three months.
Why You’ll Love This Recipe
This Veggie Barley Soup uses a combination of fresh and frozen vegetables, making it easy to prepare. This Veggie Barley Soup uses a combination of fresh and frozen vegetables, making it easy to prepare.
- Easy Soup to Make– This Veggie Barley Soup uses a combination of fresh and frozen vegetables, making it easy to prepare.
- Homemade Soup– There is nothing better than homemade soup when the temps start dropping. It will warm you up on a cold winter day.
- Healthy Soup– This homemade soup recipe is full of healthy vegetables and barley which is high in fiber.
- Makes great leftovers– This soup tastes just as delicious on the second, third, or even fourth day. Perfect for a prep meal too.
Important Tips and Notes:
See recipe notes for tips and adjustments. I listed some important things you should know.
Other Soup Recipes To Try
Tell me this does not look delicious?!
Make sure you read all the notes in the recipe for tips and suggestions.
Easy Vegetable Barley Soup
Ingredients
- 1 TBSP Avacado or olive Oil
- 8 cups Vegetable broth I use low sodium
- 1 medium onion, diced
- 1 clove of garlic, minced
- 2 stalks of celery, chopped
- 2 large carrotts, sliced
- 1 medium red potato with skin on
- 14.5 ounces diced tomatoes with juices
- 1 cup frozen corn
- 1 cup fresh mushrooms sliced opitopnal
- 1 tsp. Italian Season
- 1 tsp. Worcestershire sauce
- 3/4 cup uncooked pearl barley I used medium pearl barey
- salt and pepper to taste.
- 2 bay leaves
Instructions
- Heat oil over low-medium heat in a dutch pot or large pot.
- Add the diced onion and minced garlic and sauté over low-medium heat until the onion is soft and translucent.
- Add broth, vegetables, barley and seasoning.
- Bring to a boil then cover with lid. Reduce heat to a simmer (stiring occasianlly) Cook for about 45 – 50 minutes or until Barley is cooked.
Notes
- If your soup is too thick add, add more broth.
- You can use any potato of your choice.
- Cooking time may vary depending on the vegetables and Barely.
- This soup makes great leftovers but will thicken and may need extra broth when heating back up.
Nutrition
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