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Basic Barley and Vegetable Soup

User Rating 4 Star Rating (2 Reviews)


Basic Barley and Vegetable Soup
Getty Images / Brian Hagiwara
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


  • 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


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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  • User Reviews

    Reviews for this section have been closed.

     5 out of 5
    thank you, Guest guest

    Regardless of the missing serving sizes, thank you for this recipe.

    26 out of 31 people found this helpful.

    See all 2 reviews

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