Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

A nice, hearty soup with barley, veggies and some basil/garlic pesto. You can vary the vegetables as you wish. This soup would be delicious with some crusty bread and a salad. Prep time does not include soaking time for barley.

Ingredients Nutrition

Directions

  1. Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.
  2. In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender.
  3. To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree.
  4. Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.
Most Helpful

4 5

What a nice soup and you can make it in a flash. I had not soaked my barley so I just rinsed it and put it in the rice cooker to cook while I did the prep of the rest of the ingredients. I did saute the hard veggies for a few minutes in just a splash of olive oil, I think that really enhances the flavor of the vegetables. I also added a bay leaf as I think all vegetable soups benefit from bay. I would not use cabbage again, I did not care for it. I would rather add some spinach. Barley is such a great grain and it works very nicely with the rest. This soup is vegan but I am not so I used some pesto I had which was made with cheese and also topped the soup with big curls of shaved parmesan as a garnish.

4 5

We really enjoyed this thanks and it filled my family up. The pesto really make it for us.

5 5

Another winner thanks Nancy! I made this for our lunch and we both thoroughly enjoyed it and could feel it doing us good! I made a couple of little changes-used a can of whole tomatoes (which I diced) and three tablespoons of Lighter Basil Pesto to use it up. Otherwise I stuck to the very simple recipe. Thanks for posting, I'll be making this one again.