| | | | |

Vegetable Barley Soup Stove Top Recipe

Sharing is caring!

vegetable barley soup in a gray bowl with spoon and parsley on top a clear small bowl with 4 club crackers and a bit of parsley on a white wood farmhouse table

Simple delicious loaded with veggies, vegan Vegetable Barley Soup Recipe made on the Stove Top. The perfect comfort food when the cool crisp air of fall reminds you of the old fashioned soups your grandmother use to make. Full of nutrition and super easy to make. A perfect dinner recipe that is easy to reheat.

What makes this recipe perfect for a family meal is that you can add or subtract the vegetables that. your family loves. If you love carrots add more carrots, if you hate peas use green beans. Here is the basic recipe that you can change up by what you like or by what you have in the fridge and freezer.

Is Vegetable Barley Soup Vegetarian?

This basic recipe is vegetarian and vegan as I did not use any animal product in the recipe. If you would add any cheese or sour cream when serving, then the recipe would be vegetarian but not vegan. Our family is working on removing all animal products from our diet in order to improve our overall health. If you are going more plant based you will love this Vegetable Barley Soup Stove Top Recipe

Looking for more plant based recipe? Check out all the Plant Based Recipes on Crafting a Family!

Ingredients needed for Vegie Barley Soup -Lots of Veggies

  • Onion
  • Garlic
  • Olive Oil
  • Carrots
  • Diced Tomatoes
  • Pearled Barley
  • Oregano & Basil
  • Vegetable Broth
  • Water
  • Yukon Gold Potatoes
  • Frozen Corn & Frozen Peas
  • Lemon Juice
  • Parsley
over head view of close up of 3/4 of the bowl vegetable barley soup in a gray bowl with spoon and parsley on top a clear small bowl with 4 club crackers and a bit of parsley on a white wood farmhouse table

How to Make Vegetable Barley Soup?

  1. Prepare all your ingredients: Chop into dice the onion, garlic & carrots. Rinse off the barley and set aside. Peel the potatoes, cube, and set in cold water with 1 teaspoon of lemon juice. (the water & lemon juice keeps them from turning brown until you add them to the soup)
  2. Heat a large dutch oven pot or large soup pot and add the olive oil, garlic and diced onion saute until the onions are transparent about 3 minutes.
  3. Add the carrots and saute for 3 minutes.
  4. Add the 2 cans of diced tomatoes, barley, oregano, basil, pepper, vegetable broth, and water. Stir, bring to a boil and then reduce temperature to low and cook for 30 minutes covered.
  5. Uncover, stir and add the potatoes, corn, peas and cook uncovered for 10 minutes or until the potatoes are fork-tender.
  6. Add 1 tablespoon of lemon juice to the soup, stir and serve with the chopped parsley.

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running but it won’t cost you a penny more)! Click here to read my full disclosure policy.  

Tools Needed For an Easy Recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetable Barley Soup Stove Top Recipe

This recipe was inspired by the recipe from ” Vegetable Barley Soup”

Simple delicious loaded with veggies, vegan vegetable barley soup recipe. The perfect comfort food when the cool crisp air of fall reminds you of the old fashioned soups your grandmother use to make. Full of nutrition and super easy to make. A perfect dinner recipe that is easy to reheat.

 

Ingredients

Units Scale
  • 1 sweet onion diced
  • 4 cloves of garlic fine chopped
  • 1 tablespoon of olive oil
  • 1 pound of carrots diced
  • 210 oz cans of diced tomatoes
  • 1 cup of pearled barley washed
  • 1 tablespoon of oregano
  • 1 tablespoon of basil
  • 1/4 teaspoon of pepper
  • 4 cups of vegetable broth (one box carton)
  • 2 cups of water
  • 2 Yukon gold potatoes diced
  • 1 cup of frozen corn
  • 1 cup of frozen peas
  • 1 tablespoon of lemon juice
  • 1 medium bunch of parsley chopped
  • Additional water needed if the soup becomes too thick

Instructions

  1. Prepare all your ingredients: Chop into dice the onion, garlic & carrots. Rinse off the barley and set aside. Peel the potatoes, cube, and set in cold water with 1 teaspoon of lemon juice. (the water & lemon juice keeps them from turning brown until you add them to the soup)
  2. Β 
    Heat a large dutch oven pot or large soup pot and add the olive oil, garlic and diced onion saute until the onions are transparent about 3 minutes.
  3. Β 
    Add the carrots and saute for 3 minutes.
  4. Β 
    Add the 2 cans of diced tomatoes, barley, oregano, basil, pepper, vegetable broth, and water. Stir, bring to a boil and then reduce temperature to low and cook for 30 minutes covered.
  5. Β 
    Uncover, stir and add the potatoes, corn, peas and cook uncovered for 10 minutes or until the potatoes are fork-tender.
  6. Β 
    Add 1 tablespoon of lemon juice to the soup, stir and serve with the chopped parsley.Β 

Similar Posts