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


1Preheat 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.
2Heat oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
3Stir in carrots, potatoes, vegetable broth. Bring to a boil, and then stir in barley. Reduce heat, cover, and simmer 20 minutes.
4Remove from heat, and stir in parsley, and toasted almonds. Season with salt and pepper to taste
5If too thick you may add water.

About this Recipe

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