Vegetable Barley Soup Recipe

Name: Vegetable Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 1 3/4 c. coarsely chopped onions; 2 medium-sized carrots, halved lengthwise, then sliced crosswise (1 c.); 1 c. thinly sliced celery; 1 tsp. garlic powder; 6 c. water; 1 (28 oz.) can whole tomatoes, undrained, tomatoes broken up; 1 (16 oz.) can black beans, rinsed and drained; 1 c. quick-cooking barley; 1 Tbsp. dried basil; 3 beef bouillon cubes; 1/2 tsp. pepper; 1 (10 oz.) pkg. frozen, chopped kale; 1/4 c. grated Parmesan cheese

Servings: persons

1 Tbsp. vegetable oil
1 3/4 c. coarsely chopped onions
2 medium-sized carrots, halved lengthwise, then sliced crosswise (1 c.)
1 c. thinly sliced celery
1 tsp. garlic powder
6 c. water
1 (28 oz.) can whole tomatoes, undrained, tomatoes broken up
1 (16 oz.) can black beans, rinsed and drained
1 c. quick-cooking barley
1 Tbsp. dried basil
3 beef bouillon cubes
1/2 tsp. pepper
1 (10 oz.) pkg. frozen, chopped kale
1/4 c. grated Parmesan cheese

1
Heat oil in 4 to 5-quart pot over medium high heat.
2
Add onions, carrots, celery and garlic powder.
3
Cook 5 minutes or until vegetables are barely tender.
4
Add water, tomatoes, beans, barley, basil, bouillon cubes and pepper.
5
Bring to a boil, reduce heat; cover and simmer 10 minutes or until barley is barely tender.
6
Add frozen kale.
7
Cover and simmer about 10 minutes longer, stirring once or twice to break up kale, until vegetables are tender.
8
Remove from heat.
9
Just before serving, stir cheese into soup.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 Tbsp. vegetable oil, 1 3/4 c. coarsely chopped onions, 2 medium-sized carrots, halved lengthwise, then sliced crosswise (1 c.), 1 c. thinly sliced celery, 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.

That's it — enjoy your meal!

Vegetable Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions