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.
For more great recipes made with Barley, I suggest you check these recipes out:
📋 What Ingredients do I need
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 Mom's 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 tablespoon 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 tablespoon 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.
Kim
Great hardy soup, perfect for serving on a cold night.
Jane
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.