Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Barley Vegetable Soup Recipe
    Lost? Site Map

    Barley Vegetable Soup

    Barley Vegetable Soup. Photo by JanuaryBride

    1/8 Photos of Barley Vegetable Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Rita~'s Note:

    Barley has been cultivated since the Stone Age and fermented to make beer soon after. Folk medicine has made use of barley water, made by simply soaking barley in water, as a tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. This grain has one significant health advantage compared to most other cereal grains (oats and corn for example) it is very low on the glycemic index. Enjoy this old fashioned, hearty soup!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, combine the barley and 3 cups of vegetable stock.
    2. 2
      Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
    3. 3
      Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
    4. 4
      Cover and cook the vegetables for about 5 minutes, until they begin to soften.
    5. 5
      Add the remaining vegetable stock and simmer 30 minutes, covered.
    6. 6
      Add the barley and simmer 5 minutes more.
    7. 7
      Add salt to taste and ladle into bowls.
    8. 8
      Serve garnished with chopped fresh parsley.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on February 21, 2013

      55

      What can I say but yummy, yummy, yummy! I made this for Zaar Chef Alphabet Soup tag game 2013 and for our lunch and what an easy and delicious soup. I did add kale (had some I needed to use), 1 potatoe diced, 2 small roma tomatoes chopped, 1/2 zucchini (needed to use that also) and some garlic and a bay leaf. You can add any thing you want and that's what is nice...especially when you need to clean out the fridge. Thank you for posting and I'm putting this in my Favorites of 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2010

      55

      Delish! I am a huge lover of veggie soup AND of barley, so I knew I couldn't go wrong with this recipe! I took the advice of Annacia and just threw all the veggie and barley in the broth, brought it up to a boil then decreased to a simmer for about 1 hour. Cooked to perfection! I added some spinach and a few tomatoes which were great. Next time I will use just a little less barley, but that's my preference. THANKS Rita :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2010

      55

      5 more stars from me. My only adaption was to skip cooking the veggies in the oil, I just added them to the barley pot. I don't think that the recipe suffered any for it. All of the good things cooked in the vegetable broth was perfect. I think a light touch of garlic might be nice but certainly not essential. There is no parsley in the house so it had to go without this time.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

    Advertisement

    Nutritional Facts for Barley Vegetable Soup

    Serving Size: 1 (119 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 160.9
     
    Calories from Fat 46
    28%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 30.5 mg
    1%
    Total Carbohydrate 26.3 g
    8%
    Dietary Fiber 5.7 g
    22%
    Sugars 3.3 g
    13%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes