Barley and Vegetable Soup Recipe

Barley and Vegetable Soup Recipe

How To Make Barley and Vegetable Soup

Hearty and nutritious, this vegetable soup takes nothing more than boiling together a mix of veggies with barley to make it extra filling.

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes



  • 2tbspmargarine
  • ¼cuponion,chopped
  • 8cupswater
  • ½cupcelery,chopped
  • 2tbspparsley,minced
  • 1cupparsnips,diced
  • ¼quick cooking barley
  • 1cupcarrot,cubed
  • 1cantomatoes,diced
  • 1canfrozen peas
  • salt and pepper,to taste


  1. Melt the margarine in a soup kettle or Dutch oven, and sauté the onions until tender. Add the water, celery, parsley, and parsnips.

  2. Bring to a boil, then reduce to a simmer, cover tightly, and cook for about 30 minutes. Add the barley, carrot, tomatoes, and peas.

  3. Cook for about 30 minutes or until the barley is tender and the peas are soft.

  4. Remove from heat, and adjust the salt and pepper to taste.

  5. Serve warm, and enjoy!


  • Calories: 116.22kcal
  • Fat: 4.39g
  • Saturated Fat: 0.83g
  • Trans Fat: 0.69g
  • Monounsaturated Fat: 1.90g
  • Polyunsaturated Fat: 1.39g
  • Carbohydrates: 17.03g
  • Fiber: 5.33g
  • Sugar: 5.51g
  • Protein: 3.35g
  • Sodium: 1118.13mg
  • Calcium: 60.39mg
  • Potassium: 329.42mg
  • Iron: 1.60mg
  • Vitamin A: 242.32µg
  • Vitamin C: 16.13mg
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