Barley Vegetable Soup Recipe

Name: Barley Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 teaspoons italian seasoning; 1 tablespoon tomato paste; 3 (14 1/2 ounce) cans reduced-sodium vegetable broth; 3 cups water; 1 (28 ounce) can diced tomatoes, with juice; 1 cup quick-cooking barley, uncooked; 1 cup canned kidney beans, rinsed and drained; 1 cup diced red potatoes; 1 cup peas; 1 cup lima beans; 1 cup corn; 1 cup sliced carrot; 1 cup cut green beans; sea salt and pepper, to taste

Servings: persons

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons italian seasoning
1 tablespoon tomato paste
3 (14 1/2 ounce) cans reduced-sodium vegetable broth
3 cups water
1 (28 ounce) can diced tomatoes, with juice
1 cup quick-cooking barley, uncooked
1 cup canned kidney beans, rinsed and drained
1 cup diced red potatoes
1 cup peas
1 cup lima beans
1 cup corn
1 cup sliced carrot
1 cup cut green beans
sea salt and pepper, to taste

1
Heat oil in a medium saucepan over medium heat.
2
Add onions and Italian seasoning; season with salt and pepper.
3
Cook, stirring frequently, about 5-8 minutes or until onions are translucent.
4
In a large stockpot, combine vegetable broth, tomatoes with juice, tomato paste, water, and cooked onions; bring to a boil.
5
Reduce heat to a simmer and cook, uncovered, for 20 minutes.
6
Add uncooked barley and vegetables to the pot and bring back to boiling; return to a simmer once again.
7
Cook, uncovered, until vegetables are tender and barley is cooked; about 20-25 minutes.
8
Season with salt and pepper, as desired.
9
Let cool before storing.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 2 teaspoons italian seasoning, 1 tablespoon tomato paste, and more.

Yes, Barley Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Vegetable Soup

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