FORK IN THE KITCHEN

Homemade Mixed Vegetable and Barley Soup

Make this hearty vegetable barley soup for a cozy, healthy, texture-loaded vegetarian (and vegan!) dinner. It’s easy to make and cooks in just 30 minutes, all in one pot!

THE INGREDIENTS

- yellow onion - celery - carrots  - garlic cloves  - potatoes - diced tomatoes - tomato paste - dried basil and oregano - vegetable stock - pearled barley - frozen veggies

What kind of barley is best?

Find Pearl Barley in the grain section of your grocery store, near the rice and dried beans. This variety is dehulled, and cooks faster - requiring no soaking or precooking.

1

Saute onion, celery, and carrot in a large Dutch oven. Add a pinch of salt.

2

Add diced potatoes and cook for a couple of minutes.

3

Add herbs, garlic, and tomato paste. Cook for 1-2 minutes.

4

Add barley, diced tomatoes, and vegetable stock. Cover and simmer until barley is tender yet chewy, about 20 minutes. 

5

Add frozen vegetables and cook for another couple of minutes until thawed.

6

Remove bay leaf and stir in fresh parsley.

7

Serve, and enjoy!

Cozy up with this hearty soup today!

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