Barley Vegetable Soup

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:
Cooking Method: Stove Top


1/2 c barley
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)

The Cook

Susan Feliciano Recipe
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
Member Since Jan 2011
Susan's notes for this recipe:
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)
Make it Your Way...

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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.

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user Nancy J. Patrykus Finnjin - Jun 26, 2012
TODAY will be great for this recipe...
only 57 here today..and rain..storms..etc.
........Spokane will start warming up again tomorrow..
but want this soup today!!!
Thanks sweetie....Hugs, Nancy....6/27/12
user Susan Feliciano frenchtutor - Jun 26, 2012
We have a relatively cool day today, too - only 87°!
Tomorrow supposed to be close to 100°.
user Verona McNabb verona - Jun 27, 2012
This sounds so good and hope to try soon. Love soups however I have never tried barley before but will soon. Thanks for the recipe.

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