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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.  
    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.