Mom’s Vegetable Barley Soup
Mom’s Vegetable Barley Soup is a Healthy & Delicious Soup recipe that is super simple to make. Great soup in only 30 minutes!
My mom absolutely loves this soup. So when I was writing my first recipe book, I asked for her recipe. And I’m really happy I did ask her. Mom’s Vegetable Barley Soup is absolutely delicious!
This vegetable barley soup includes nice big chunks of vegetables. I love the combination of all these ingredients. Very flavorful.
I’m unclear if she got this recipe from someone else or just made it up herself but all I know is she has been making it for decades and still to this day makes a batch at least once a month.
It appears that all the women in my life have great soup recipes. My wife makes a mean Chicken Noodle Soup and I just had to share the recipe with all of you.
You can find it by following this link Brandi’s Chicken Noodle Soup. Make sure you give that one a try as well.
Ever wonder what Barley is? I mean don’t they make beer with Barley? Anyways, here’s a little history lesson for you.
Recipe Variation
This vegetable soup is very versatile. You can basically add whatever kind of veggies you have on hand. Sometimes I like to add some sweet corn to mix it up a bit.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.
Gather your Ingredients
You will need the following ingredients to make this Vegetable Barley Soup recipe (see recipe card for quantities): Tomatoes, Yellow Onion, Olive Oil, Low Sodium Chicken Broth, Celery Stalks, Barley, Carrots and Red Kidney Beans.
How to Make Vegetable Barley Soup
- Put the olive oil, onions, and carrots in a saucepan and cook until tender.
- Add the rest of the ingredients and boil on low until barley is cooked.
Mom’s Vegetable Barley Soup
Equipment
- Saucepan
Ingredients
- 2 Tbsp Olive Oil
- 2 Cups Yellow Onion, chopped
- 1 Cup Carrots, diced
- 15 oz Diced Tomatoes
- 4 Cups Low Sodium Chicken Broth
- 1 Cup Celery, diced
- 1 Cup Pearl Barley, uncooked
- 15 oz Red Kidney Beans, drained & rinsed
- Salt and Pepper, to taste
Instructions
- Put the olive oil, onions and carrots in sauce pan and cook until tender.2 Tbsp Olive Oil, 2 Cups Yellow Onion, 1 Cup Carrots
- Add the rest of the ingredients and boil on low until barley is cooked.15 oz Diced Tomatoes, 4 Cups Low Sodium Chicken Broth, 1 Cup Celery, 1 Cup Pearl Barley, 15 oz Red Kidney Beans
- Salt and Pepper to taste and serve.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Wow, this was incredibly delicious and so simple and quick to make. Thank you!
Very hearty soup and was delicious. My family love barley so this soup was perfect. I have made it all year round. Great as a dinner or lunch.
Great hardy soup, perfect for serving on a cold night.