Vegetable Barley Soup (Recipe)

March 22, 2024

Vegetable Barley Soup (Recipe)


✅ 6 cups vegetable broth or water

✅ 1/2 cup uncooked barley

✅ 2 cups potatoes diced

✅ 1 cup broccoli or cauliflower or both, in bite size

✅ 1 cup onion diced

✅ 2 stalks celery approx 1/2 cup, diced
✅ 1 cup carrots diced

✅ 2 15 oz cans fire roasted tomatoes, or roast your own fresh tomatoes

✅ 8 oz tomato juice

✅ 1 teaspoon garlic powder

✅ 1 teaspoon salt or to taste

✅ large handful fresh spinach leaves


1️⃣ What I really love about this recipe is that it can be made completely from start to finish in one pot or even a slow cooker. Begin by washing and dicing up your vegetables of choice into bite-size chunks. You'll also want to rinse off the barley under warm water.

2️⃣ In a large stockpot, add the veggie broth (or water), uncooked barley, onions, cauliflower, and potatoes. Allow these to come to a boil and cook for approximately 10 minutes.

3️⃣ Next, add all other ingredients(except the spinach). Bring to a boil, then reduce heat to medium and cook for approximately 30 minutes. I wait until this point to add the carrots and celery (and broccoli if using) because these are the veggies that I like to keep a little firmer texture. It's simply a preference thing, so you could add all the veggies in the first step if desired.

4️⃣ I like to use in this soup. It adds such a great spicy flavor. Be forewarned that it has a slight punch. If you do not like your soup a little spicy, begin with 2 Tbsp, or less. Taste and add to your preference.

5️⃣ Once the cooking time is up--whether you're using the stovetop or slower cooker methods--add the spinach leaves and allow them to wilt, for approximately 3-5 minutes. These should not be added until the end because they really don't need to cook, only wilt.

6️⃣ Remove from heat and enjoy!


Servings : 6
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 230kcal

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