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Bowl of vegetable barley soup.
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Vegetable Barley Soup

This vegetable barley soup is an easy recipe that takes advantage of the convenience of frozen vegetables. You can make it in less than 30 minutes. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: Italian
Servings: 4
Author: Paige Adams

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 1 celery stalk, diced
  • 1 tablespoon tomato paste
  • 3 garlic cloves, minced
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • Pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper plus more for serving
  • 3/4 cup pearled barley
  • 14.5 ounce can diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 16 ounces frozen vegetable medley, (green beans, corn, peas, carrots, lima beans)
  • 1 lemon
  • Chopped parsley for serving

Instructions

  • Heat the olive oil in a large saucepan or Dutch oven over medium heat. Sauté the onions and celery until they start to soften, about 4 minutes.
  • Add the tomato paste, garlic, thyme, oregano, red pepper flakes, salt, black pepper and barley and cook for 1-2 minutes until fragrant.
  • Pour in the diced tomatoes, vegetable broth and water. Bring to a boil and simmer for 7 minutes. 
  • Stir in the frozen vegetable medley and continue cooking for 5-6 minutes until the barley is tender and the vegetables are cooked and warmed through, but not mushy. Squeeze in the lemon juice.
  • Divide the soup into bowls and garnish with chopped parsley and black pepper, as desired. 

Notes

Cool completely before storing leftovers in an airtight container in the refrigerator up to 4 days or in the freezer up to 1 month. It is best to freeze the soup in portion sizes to make it easier to thaw. Then reheat it in the microwave or on the stove. You may need to add some water if the barley has absorbed the liquid.
Optional Additions:
  • Grated parmesan cheese: Please note that you will need to use a plant-based, dairy-free cheese to keep the recipe vegan. 
  • Leafy greens: Stir in torn kale or baby spinach leaves after the soup finishes cooking. The heat will wilt the greens.

Nutrition

Calories: 296kcal | Carbohydrates: 59g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 833mg | Potassium: 697mg | Fiber: 14g | Sugar: 6g | Vitamin A: 6009IU | Vitamin C: 40mg | Calcium: 101mg | Iron: 4mg