Susan Feliciano Recipe

Barley Vegetable Soup

By Susan Feliciano frenchtutor

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Susan's Story

I was looking for ways to fix barley, and found this delicious soup recipe on the back of the package. I dressed it up a little, so I have put my additions in parentheses, like this:
(2 tablespoons fresh basil leaves, shredded)


1/2 c
2 qt
vegetable or meat stock, or canned broth
1/2 c
diced carrots
1/2 c
diced celery
1/2 c
diced onion
1/2 lb
fresh sliced mushrooms (cremini mushrooms)
salt and pepper to taste
(2 tablespoons fresh basil leaves, shredded)
(2 cloves minced garlic)
(1 tsp ground turmeric)
1 small
package frozen mixed vegetables (optional)

Directions Step-By-Step

Wash barley and drain. Add to stock in a large soup pot and cook over medium heat about 1 hour.
Add all other ingredients except mushrooms (and frozen vegetables), and continue cooking for about 20 minutes. Then add mushrooms (and frozen vegetables if desired). Cook over low heat another 15 minutes. Taste and adjust seasonings.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Healthy
Hashtag: #whole_grains