Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

This recipe makes a large soup pot full and I like to divide it into individual portions and freeze it for lunches when I'm at home. Adaptable with additional vegetables or make it vegetarian by using vegetable broth.

Ingredients Nutrition


  1. Heat oil in a large stock pot over medium low heat.
  2. Add onions, celery and carrots and stir until onions and celery soften, not browning, about 10 minutes.
  3. Add remaining vegetables, tomatoes, broth, water, boullion, barley, bay leaf and italian seasoning. Bring to boil, then reduce heat and simmer one hour uncovered.
  4. Add salt and pepper to taste.


Most Helpful

I had a cold when I made this and like a miracle I feel better already!

Seriously, I'm trying to eat less meat, so instead of the usual chicken soup for my cold, I made a batch of your Vegetable Barley Soup...that along with cornbread...Dee-licious!

Thank you for sharing this with us, Cookin-jo!

Chef Treenie January 14, 2011

I had some freshly made chicken broth & company coming over so I made this recipe. I amended it for the pressure cooker & it went over very well. The only thing I would change is I'd reduce the cooking time in the cooker (I guessed @ 15 min). The portions of ingredients & seasoning were bang on, thanks for sharing.

Mustang Sally 54269 December 31, 2009

Made this over a month ago and froze in 1 person portions after first having some as meal and it was very filling. Have since defrosted it several times and served it with herbed dumplings from my recipe #178340 and recipe #211879 and of course fresh crusty bread. Thank you for a keeper Cookin-jo.

I'mPat March 09, 2007

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