Barley vegetable soup

Arpi Kizirian


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 vote

15 Min
35 Min
Stove Top


  • 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.

Printable Recipe Card

About Barley vegetable soup

Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tag: Healthy

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