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4.84 from 6 votes

Vegetable Barley Soup

Homemade stock lends the best flavor to the soup, and it's so comforting on a winter day to have a hearty meal with exactly the ingredients you want.

Course Soup
Cuisine American
Keyword vegetable barley soup, vegetable barley soup recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 117 kcal
Author Janet Barton


  • 2-3 tablespoons olive oil
  • 1 large onion diced
  • 2-3 carrots diced
  • 2-3 celery ribs with leaves diced
  • 1 potato diced
  • 1/3 cup pearl barley
  • 28 oz can San Marzano tomatoes
  • 8-10 cups  beef or vegetable stock
  • fresh parsley
  • fresh thyme
  • salt and pepper to taste


  1. Heat oil to a large heavy pot.  Add onion, carrots, celery, and potato.  Saute until the onion and celery become translucent.  Add beef stock and pearl barley.  If desired, tomatoes can be put in a blender and slightly blended then added to soup.  Simmer for 1 to 1 1/2 hours or until vegetables and pearl barley are tender.  Add fresh parsley and thyme.  Add salt and pepper to taste.

Recipe Notes

I have added other vegetables to this soup.  Options are: diced zucchini, golden beets, sweet potatoes, butternut sqash. You can, also, add macaroni or other pasta.  Fresh cheese tortellini added is delicious.

Nutrition Facts
Vegetable Barley Soup
Amount Per Serving
Calories 117 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 966mg40%
Potassium 437mg12%
Carbohydrates 19g6%
Fiber 3g12%
Sugar 6g7%
Protein 2g4%
Vitamin A 3880IU78%
Vitamin C 18.6mg23%
Calcium 29mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.