Vegetable Barley Soup

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Hey, everyone!

Back with another tried and true favourite of mine. This soup is so filling and satisfying, I could almost eat a bowl every single day.

Not only is it packed with fibre, but it’s extremely versatile. The vegetables I included in the recipe below can be adapted to any leftover produce you may have in the fridge.

Although spring is around the corner, we’ve still got some chilly days ahead of us. Why not enjoy them with a bowl of hearty soup?

Happy cooking!

Vegetable Barley Soup

A hearty vegetable packed soup, perfect to warm you up on a cold day! Make it your own with your favourite vegetables.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Servings 8


  • 1 can diced tomatoes
  • 4 cups low sodium vegetable broth
  • 3 cups water
  • 1 cup uncooked barley
  • chopped veggies of choice, celery, carrots, potatoes, onion, Swiss chard, kale, kidney beans, green beans, etc.
  • 1 tbsp dried parsley
  • salt and pepper, to taste


  • Chop any vegetables that need to be diced into smaller pieces and rinse any canned beans. Set aside.
  • In a large pot, add tomatoes, vegetable broth, water, barley and vegetables (except the soft greens and canned beans!). Bring everything to a boil over medium-high heat with the lid on.
  • Let the mixture boil for about 5-10 minutes, then reduce to a simmer over medium-low heat. Then, add your softer vegetables and/or canned beans.
  • Continue to cook over medium-low heat until all vegetables and barley are tender, about an hour.
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