Vegetable Barley Soup

Vegetable Barley Soup

This recipe uses a mirepoix base (2 part onion, 1 part carrot, 1 part celery).  Use the recipe as a starting point.  Mix up the quantity and variety of vegetables – just split them into “long-cooking” and “short-cooking”.  Seasoning can vary as well.  I used Herbes de Provence myself, but I imagine an Italian seasoning would be delicious. 

Chock-full of healthy vegetables and hearty barley, this soup is filling yet nutritious.  Play around with the vegetables and seasonings; once you get the basics down, the variations are endless.  Pair it with some sourdough bread and a salad to round out the meal.

Have fun with it, and enjoy!

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Vegetable Barley Soup
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 
Course: Soup
Servings: 8
Author: Laura Sedor
Ingredients
Mirepoix Base
  • oil to cover bottom of stock pan
  • 1 1/2 cups yellow onion chopped
  • 3/4 cup baby carrots chopped
  • 3/4 cup celery finely chopped
  • 1/2 cup white wine
Vegetable Barley Medley
  • 2 cups baby carrots sliced into rounds
  • 1 cup peas blanched or frozen
  • 1.5 cups green beans cut into 3/4 inch pieces
  • 2 medium red potatoes diced (1/2-inch thick)
  • 1 zucchini sliced into rounds and quartered
  • 1 can tomatoes diced, Italian style
  • 1/2 cup pearled barley
  • 2 quarts vegetable broth (adjust amount based on desired thickness)
  • herbs (such as herbes de Provence) to taste
  • salt to taste
Instructions
Mirepoix Base
  1. Heat up stock pot.  Add enough oil to coat the bottom of the stock pan.

  2. Add diced onions, diced carrots and diced celery to pot.  Allow to sweat for 5 minutes.

  3. Add salt and herbs to taste

  4. Add carrot rounds and allow to cook for 10 more minutes.  If needed, add water to keep from sticking.

  5. Add white wine and allow it to reduce by half (about 2 minutes).

Vegetable Barley Medley
  1. Add the vegetable stock, barley, tomatoes (including juice) and all long-cooking vegetables.  Hold off on the zucchini and any short-cooking vegetables (such as frozen peas if you aren’t using fresh).    Add seasoning to taste.

  2. Bring to a boil.   Once boiling, reduce to a simmer and cover.

  3. After it simmers for about 30 minutes, add the short-cooking vegetables.  Taste the broth and adjust seasonings if needed.

  4. Bring to a simmer again and cover.  Simmer for about 1 hour (or longer if desired).  If it gets too thick, add more broth or water.

  5. Enjoy!

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