Vegetable Barley Soup Recipe

Name: Vegetable Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 onion, diced; 4 stalks celery, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 6 carrots, about 1/4 - 1/2 inch cubes; 4 garlic cloves, minced; 1 jalapeno, small dice; 1 serrano pepper, small dice; 2 (14 1/2 ounce) cans diced fire-roasted tomatoes (or plain); 8 cups unsalted vegetable stock; 8 cups water, filtered; 4 cups mushroom broth (or substitute 2 c filtered water and 2 c veg stock); 1 tablespoon low-sodium tamari; 1 tablespoon tomato paste; ½ teaspoon fresh rosemary, minced; 1 sprig fresh sage or 3 -4 leaves fresh sage; 1 sprig fresh oregano, 3 inches; 1 bay leaf; 5 basil leaves, chiffonade; ¼ teaspoon savory; 1 cup barley (rinsed); 1 lemon, zest of; 12 lemon, juice of; 3 cups broccoli florets; 2 cups cauliflower, small pieces; 1 lb cremini mushroom, cut into 1/2 inch pieces; 5 ounces Baby Spinach, organic; 1 lb frozen mixed vegetables; sea salt

Servings: persons

2 tablespoons extra virgin olive oil
1 onion, diced
4 stalks celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
6 carrots, about 1/4 - 1/2 inch cubes
4 garlic cloves, minced
1 jalapeno, small dice
1 serrano pepper, small dice
2 (14 1/2 ounce) cans diced fire-roasted tomatoes (or plain)
8 cups unsalted vegetable stock
8 cups water, filtered
4 cups mushroom broth (or substitute 2 c filtered water and 2 c veg stock)
1 tablespoon low-sodium tamari
1 tablespoon tomato paste
½ teaspoon fresh rosemary, minced
1 sprig fresh sage or 3 -4 leaves fresh sage
1 sprig fresh oregano, 3 inches
1 bay leaf
5 basil leaves, chiffonade
¼ teaspoon savory
1 cup barley (rinsed)
1 lemon, zest of
12 lemon, juice of
3 cups broccoli florets
2 cups cauliflower, small pieces
1 lb cremini mushroom, cut into 1/2 inch pieces
5 ounces Baby Spinach, organic
1 lb frozen mixed vegetables
sea salt
pepper

1
Heat a very large heavy pot, over high heat.
2
Add olive oil.
3
Add to pot, one at a time, and saute about 1 minute before adding next ingredient, onion, bell pepper, celery, garlic, carrots, jalepenos and serrano; adding a pinch of salt with each addition.
4
Add tomatoes.
5
Add liquid, tamari, tomato paste, lemon zest and herbs.
6
Bring to a boil, add barley, reduce heat and cover.
7
Simmer about 1 hour, until barley is tender.
8
Taste for seasoning.
9
Add Salt and pepper if needed.
10
Remove bay leaf, and sprigs of herbs.
11
Add broccoli, cauliflower, simmer about 5 minutes, then add the mushrooms, frozen mixed vegetables, and simmer a few more minutes.
12
Stir in spinach and lemon juice.
13
Garnish with basil or flat leaf parsley and/or drizzle with a little extra virgin olive oil.

668

kcal

Calories

Fat

133

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 31 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 onion, diced, 4 stalks celery, diced, 1 red bell pepper, diced, and more.

Yes, Vegetable Barley 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.

Vegetable Barley Soup

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