FORK IN THE KITCHEN

VEGETABLE BARLEY SOUP

This comforting and hearty vegetable barley soup is a terrific soup for dinner or lunch. It’s made with pearled barley, mixed vegetables (fresh or frozen veggies work well), Yukon gold potatoes, and dried herbs. It cooks in just 30 minutes, all in one pot. You can’t go wrong with a big warm bowl of this veggie-packed soup!

– Carrots, celery, potatoes, onion – Garlic – Tomato paste – Red pepper flakes – Salt & pepper – Basil, oregano, white pepper – Bay leaf – Diced tomatoes – Vegetable stock – Pearled barley – frozen peas, corn and green beans – Fresh parsley

Saute the veggies and add that pinch of salt so they sweat and begin to flavor, then add in the potatoes. 

The herbs and tomato paste get stirred in before the vegetable stock. 

Once the pearl barley is almost done cooking, stir in the veggies and parsley. 

Remember, the beauty of making soup at home is that you can adjust the flavor and consistency to your preferences.

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