Vegetable Barley Soup

4.60 from 47 votes

Wholesome down to the last spoonful! Italian-inspired Vegetable Barley Soup is packed with vegetables and fiber-rich barley in a tomatoey broth for a combination that's both healthful and soul-satisfying! Best of all, it makes a big batch if you want to freeze some for later or to share with a friend.

Prep Time1

Cook Time1

Total Time2

Course: Soups and Stews

Cuisine: Italian

Diet: Kosher, Low Calorie, Low Fat, Vegan, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salt
1 cup pearled barley
3 tablespoons olive oil
1 large onion finely chopped
2 stalks celery finely chopped
3 medium carrots finely chopped
1 red, yellow or orange bell pepper chopped
1 small zucchini diced
1 small yellow squash diced
4 cloves garlic chopped
2 teaspoons Italian seasoning
1 bag (10-ounce) angel hair coleslaw or approximately 3 cups finely shredded cabbage
6 cups vegetable broth chicken or beef broth (or more if needed)
2 cups tomato juice or vegetable juice such as V-8
1 can (14.5-ounce) petite diced tomatoes undrained
1/4 cup chopped fresh parsley
Freshly ground black pepper to taste

Instructions

Bring a saucepan of water to a boil. Add 1 teaspoon salt to the water, add the barley and boil until the barley is tender but still al dente, approximately 15-20 minutes. Drain through a sieve and set aside.
Heat olive oil over medium-high heat in a Dutch oven or large pot.
Add the onion, reduce heat to medium and cook, stirring often 5-6 minutes or until onion begins to soften.
Add the celery and carrots and cook another 5-6 minutes. Add bell pepper, zucchini and yellow squash and cook 2 minutes.
Add the garlic and Italian seasoning and cook 30 seconds.
Add coleslaw mix, broth, tomato or vegetable juice and tomatoes.
Bring to a boil, reduce heat to low, cover slightly and simmer until vegetables are tender approximately 25-30 minutes. Add the cooked barley, parsley and salt and pepper to taste. Adjust seasoning as desired.

Notes

SUBSTITUTIONS:

For a gluten-free version, use quinoa or brown rice. If gluten-free is not required, use farro instead of the barley.
Use any combination of vegetables.

TIP:

Let the soup rest for 15-20 minutes before serving. It will be too hot anyway and this allows the flavors to meld.

MAKE AHEAD: Can be made 1-2 days ahead of time. Cool completely then refrigerate. Reheat on the stovetop or in the microwave.

FREEZER-FRIENDLY: Freeze in small, airtight containers for 2-3 months. Thaw in the refrigerator or microwave. Reheat in the microwave or on the stovetop.

Nutrition