Vegetable Barley Soup

READY IN: 2hrs 20mins
Recipe by Sageca

Here is winter time comfort soup. I substituted 2 cups for frozen vegetables for the mushrooms. I made this soup in the slow cooker and came out really nice.Low for 8 hours or High for 4 hours.

Top Review by katew

Absolutely fabulous soup - thick,healthy and a perfect winter meal It was a breeze to make too which is always an added bonus . As this was the first time I had cooked with barley I was worried I would have trouble finding it at the supermarket but there it was with the dried lentils and split peas - no problems at all . I added a bit of chopped coriander and a bit of chopped basil along with the parsley and it was soooo good - so my thanks to Sage.

Ingredients Nutrition


  1. In large saucepan, heat oil over medium heat; cook onion, celery and garlic about 3 minutes.
  2. Add mushrooms and cook another 3 minutes until softened; add barley and cook another minute.
  3. Add chicken and beef stock, bay leaves and pepper;bring to a boil.
  4. Lower heat to medium low; cover and simmer for 1 hour.
  5. Add potatoes, carrots and salt; return to a boil.reduce to medium low and simmer 30 minutes until vegetables are tender. Discard bay leaf; add parsley.
  6. Ladle into soup bowls and sprinkle on grated parmesan or cheddar cheese.

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