Vegetable Barley Soup
Vegetable Barley Soup is a hearty soup loaded with beans, diced tomatoes, peas, carrots, kale and pearled barley.
Vegetable Barley Soup is the perfect comfort food for cold weather.
This barley soup is packed with flavour from minced garlic, chopped leeks and oregano.
This barley soup recipe takes just under an hour from start to finish and serves eight people.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
To make this vegetable barley soup, I started by chopping some leeks and kale.
I also diced some carrots.
Then I added some olive oil to a large pot over medium-high heat.
I added some minced garlic and the chopped leek to the pot.
I cooked until the leek was softened.
Then I added the diced carrots, diced tomatoes, canned white beans, pearled barley, dried oregano, salt, pepper and vegetable broth to the pot.
I stirred well.
I brought the liquid to a boil and then reduced the heat to medium-low.
I left the soup to simmer, stirring occasionally, for 25 minutes.
Then I added some frozen peas and the chopped kale to the pot.
I stirred well and let the soup cook for another minute.
Then the soup was ready to serve.
I ladled the soup into bowls.
This tasty barley soup is sure to be a hit.
If you are looking for a delicious vegetable soup recipe, then you need to try this Vegetable Barley Soup!
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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You'll Need to Make This Vegetable Barley Soup:
- 2 tablespoons olive oil
- 1 leek chopped
- 2 cloves garlic minced
- 3 carrots peel and diced
- 1 (28oz) can of diced tomatoes
- 1 can white bean rinse and drain
- 1 cup pearled barley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8 cups vegetable broth
- 2 cups chopped kale
- ½ cup frozen peas
How to Make Vegetable Barley Soup:
- 2 tablespoons olive oil
- 1 leek chopped
- 2 cloves garlic minced
- 3 carrots peel and diced
- 1 (28oz) can of diced tomatoes
- 1 can white bean rinse and drain
- 1 cup pearled barley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8 cups vegetable broth
- 2 cups chopped kale
- ½ cup frozen peas
FAQS
How do I store the barley vegetable soup?
- The soup can be stored in the fridge for up to four days.
Can I freeze the barley vegetable soup?
- Yes, the soup can be frozen for up to six months. Simply place it in a freezer-safe container and thaw it overnight in the fridge when you're ready to eat it.
What is the taste and texture of the barley vegetable soup?
- The soup has a savory and slightly sweet flavor from the carrots and tomatoes. The barley gives the soup a chewy texture, while the beans add some creaminess.
What can I serve with the barley vegetable soup?
- The soup can be served with a variety of toppings, such as shredded cheese, sour cream, or chopped green onions. It can also be served with some crusty bread on the side.
Vegetable Barley Soup
Vegetable Barley Soup is a hearty soup loaded with beans, diced tomatoes, peas, carrots, kale and pearled barley.
Ingredients
- 2 tablespoons olive oil
- 1 leek chopped
- 2 cloves garlic minced
- 3 carrots peel and diced
- 1 (28oz) can of diced tomatoes
- 1 can white bean rinse and drain
- 1 cup pearled barley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8 cups vegetable broth
- 2 cups chopped kale
- ½ cup frozen peas
Instructions
- In a large pot over medium-high heat, add the olive oil; once hot, add the leek and garlic, and cook for 5 minutes until the leek has softened.
- Add the rest of the ingredients except the frozen peas.
- Bring to a boil. Reduce heat to medium-low and simmer for 25 minutes, stirring occasionally
- Add the chopped kale and frozen peas, cook for another minute, and remove from heat.
- Taste and adjust the seasoning if necessary.
- Ladle the soup into bowls.
- Enjoy!
Notes
Leek: a vegetable that is related to onion and garlic. It has a milder flavor than onions and is often used in soups and stews. You could also use onion in this recipe if you can't find leek.
Pearl barley: a type of barley that has been polished to remove the outer husk. It is often used in soups and stews as it cooks quickly and has a chewy texture.
You can use any type of canned bean in this soup; I like to use white beans because they are creamy and have a neutral flavor.
I also like to use diced tomatoes with the juice for extra flavor, but you could also use crushed tomatoes.
Dried oregano: You could also use fresh oregano if you have it
Vegetable broth: you could also use chicken broth
This soup can also be made in a slow cooker, just add all the ingredients except the frozen peas and cook on low for six hours.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 987mgCarbohydrates: 23gFiber: 5gSugar: 4gProtein: 6g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
