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.
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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.
Printable Recipe Card
Mom’s Vegetable Barley Soup
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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
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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.