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Homemade Vegetable Barley Soup

Soup is easy to make, and it’s a great comfort food that can be made ahead and stored for several days in the refrigerator just waiting to be warmed up for a quick meal. This is a definite favorite in my house, and I love to use whatever vegetables I have on-hand to supplement the base ingredients.

Just use this as a starting point from which you can go anywhere you want to. Have some leftover zucchini? Dice it and toss it in at the final step!

NOTE: Because this recipe is part of my 7-Day Body Vacation Challenge, the quantities listed are per person. Adjust as-needed for the number of servings you want.

Homemade Vegetable Barley Soup
Prep time
Cook time
Total time
Serves: 1 serving
  • 2 cups vegetable broth
  • ¼ cup uncooked pearled barley
  • 1 carrot, chopped
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 1 stalk organic celery, chopped
  • 1 cup kale, chopped
  • 1 small turnip, diced into ¼” cubes
  • 2 Tablespoons tomato paste
  • ¼ cup cherry tomatoes, halved (optional)
  • olive oil
  • salt & pepper
  1. Cook barley according to package instructions and set aside, covered.
  2. In a soup pot, heat 2 Tablespoons olive oil over medium heat, Saute onions, carrots, turnip and celery for 5 minutes until onions become translucent and carrots have softened slightly. Add garlic and cook for an additional 60 seconds, stirring constantly.
  3. Stir in tomato paste until fully incorporated, then stir in vegetable broth and 2 cups of water.
  4. Add remaining ingredients, including cooked barley. Bring to a low boil, then reduce heat and simmer for 30 minutes.
  5. Serve



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