Vegetable Barley Soup!

If you have followed me for long, you know how much we LOVE soup in this house! Summer, winter... it really doesn’t matter. Of course nothing is better in winter, in my humble opinion, that a hot bowl of soup! The other day I threw together a turkey barley soup for my husband, but I needed a vegetarian option for myself. This fit the bill! Loaded with vegetables and hearty barley. Barley is one of my favorite soup ingredients. I love it because it is filling, has a fantastic texture and doesn’t get mushy when served left over. This is a perfect soup for dinner as well as lunch the next day. It freezes great, too! By the way, it is vegan friendly, too! Serves 6
Course Main Course
Cuisine American
Keyword Barley, Filling, Hearty, Soup, Vegan, Vegetables, Vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Author Kecia



  • 1 cup pearl barley
  • 4 cups water
  • 4 stalks celery chopped
  • 4 carrots chopped
  • 1 yellow onion julienned
  • 2 cups diced tomatoes
  • 3 cloves garlic minced
  • 1 tsp. Herbs d’Province
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • 1 tsp. Oregano
  • 1 bay leaf
  • 4 more cups water
  • 1 - 1 ½ tbsp. Vegetable base I like Better Than Bouillon Do this to your taste
  • 1 cup cut green beans I use frozen
  • ½ cup peas I use frozen
  • ½ cup corn I use frozen
  • Salt and Pepper to taste


  1. In a large stockpot cook the barley in the first 4 cups of water for about 20 minutes, do not drain. Add the celery, carrots, onion, diced tomato, garlic, herbs d’Province, garlic powder, onion powder, oregano, bay leaf, water and vegetable base. Stir to combine. Bring to a boil, reduce heat, cover and simmer for about 10 minutes. Add the balance of the ingredients, return to a boil, reduce heat and simmer an additional 5 minutes. Make sure to taste and adjust seasoning as desired. Remove bay leaf and discard. Serve hot.