I love the crunchy and chewy texture of barley in this easy homemade vegetarian barley and vegetable soup recipe. Although the recipe recommends that you simmer this barley soup for 30 minutes, it really is better if you have the time to let it cook even longer, as the flavors take time to develop. This barley and vegetable soup recipe is low in fat, vegetarian and vegan.
See also: More vegetarian soup recipes
More vegetarian barley recipes to try
See also: More vegetarian soup recipes
More vegetarian barley recipes to try
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8-9 cups water or vegetable broth
- 3/4 cup barley, uncooked
- 2 carrots, diced
- 1 1/2 cups cabbage, sliced
- 1 zucchini, sliced
- 1 24 ounce can diced or crushed tomatoes
- 2 bay leaves
- 1/4 cup fresh parsley OR 1 tsp Italian seasoning
- salt and pepper to taste
Preparation:
In a large soup or stock pot, sautee garlic and onions in olive oil for 4 to 5 minutes, until just barely soft. Carefully add vegetable broth and remaining ingredients and bring to a slow simmer.
Allow to cook until barley is soft, about 30 minutes, preferably longer. Adjust seasonings as desired.
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