Mom's Vegetable Barley Soup is a Healthy & Delicious Soup recipe that is super simple to make. Great soup in only 30 minutes!
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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.
For more great recipes like this one, check out my assortment of Soups & Chowder Recipes. My Potato Cheese Soup and my Instant Pot Chicken Tortilla Soup are a couple of my favorite soups to make.
Ever wonder what Barley is? I mean don't they make beer with Barley? Anyways, here's a little history lesson for you.
⭐ Did you make this Recipe
Please let me know how it turned out for you! Leave a comment and rating below and share a picture on Instagram with the hashtag #hotrodsrecipes.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on-hand.
📋 What Ingredients do I need
You will need the following ingredients to make this Vegetable Barley Soup recipe: 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.
🍳 Recipe Card
Mom's Vegetable Barley Soup
Ingredients
- 1 Can Tomatoes, Diced
- 2 Cups Yellow Onion, Chopped
- 2 Tbsp Olive Oil
- 4 Cups Low Sodium Chicken Broth
- 1 Cup Celery Stalks, Diced
- 1 Cup Barley, Uncooked
- 1 Cup Carrots, Diced
- 1 Can Red Kidney Beans, Drained & Rinsed
Instructions
- Put the olive oil, onions and carrots in sauce pan and cook until tender.
- Add the rest of the ingredients and boil on low until barley is cooked.
Nutrition
Any nutritional information provided on this site 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.
Great hardy soup, perfect for serving on a cold night.