Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

barley vegetable soup

(1 rating)
Arpi avatar
Recipe by
Arpi Kizirian
@Arpi
Los Angeles, CA

My family becomes vegan every year for lent, I’m constantly looking for new recipes to please everyone, this recipe has been one of the favorites.

►
(1 rating)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For barley vegetable soup

  • 1 c
    slivered almonds, chopped
  • 2 Tbsp
    olive oil, light
  • 1 c
    medium onion
  • 1 c
    celery, chopped
  • 4 c
    fresh mushrooms, sliced
  • 1 c
    carrots, chopped
  • 5 c
    red potatoes, diced
  • 4 clove
    garlic, minced
  • 2 1/2 qt
    vegetable broth
  • 1 c
    fresh parsley, chopped
  • season salt and white pepper to taste
  • 1/2 c
    pearl barley, uncooked

How To Make barley vegetable soup

  • 1
    Preheat oven to 400F, Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant, let it cool and chop.
  • 2
    Heat oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  • 3
    Stir in carrots, potatoes, vegetable broth. Bring to a boil, and then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  • 4
    Remove from heat, and stir in parsley, and toasted almonds. Season with salt and pepper to taste
  • 5
    If too thick you may add water.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT