Barley Vegetable Soup

Susan Feliciano


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)


★★★★★ 2 votes

10 Min
1 Hr 35 Min
Stove Top


  • 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)

How to Make Barley Vegetable Soup


  1. Wash barley and drain. Add to stock in a large soup pot and cook over medium heat about 1 hour.
  2. 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.

Printable Recipe Card

About Barley Vegetable Soup

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

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