Best 20 Vegetable Barley Soup Recipes

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Indulge in a hearty and flavorful culinary journey with our enticing collection of vegetable barley soup recipes. These wholesome soups are not only packed with an array of nutritious vegetables and tender barley, but also brimming with a symphony of herbs and spices that tantalize your taste buds. From classic and comforting to unique and adventurous, our diverse selection of recipes caters to every palate. Whether you prefer a traditional vegetable barley soup brimming with vibrant carrots, celery, and onions, or an exotic Moroccan-inspired version bursting with fragrant spices and chickpeas, we have something to satisfy your cravings. Each recipe is carefully crafted to deliver a perfect balance of flavors, textures, and nutrients, ensuring a delightful and satisfying dining experience. So, gather your ingredients, prepare your cooking gear, and embark on a culinary voyage that will nourish your body and soul.

Here are our top 20 tried and tested recipes!

BEAKER'S VEGETABLE BARLEY SOUP



Beaker's Vegetable Barley Soup image

Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!

Provided by BEAKER1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 17

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Steps:

  • Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g

VEGETABLE BEEF BARLEY SOUP



Vegetable Beef Barley Soup image

The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.-Tara McDonald, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 7h45m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 17

1 teaspoon seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder
1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
3 medium potatoes, peeled and diced
1 cup sliced fresh carrots
1 cup chopped celery
1/2 cup chopped onion
1 teaspoon beef bouillon granules
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8-1/2 ounces) peas, drained
1 cup tomato juice
3/4 cup medium pearl barley
1/2 teaspoon salt

Steps:

  • In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

Nutrition Facts : Calories 364 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 852mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 8g fiber), Protein 22g protein. Diabetic Exchanges

BARLEY VEGETABLE SOUP



Barley Vegetable Soup image

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories     Lunch

Time 8h40m

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

  • In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

Nutrition Facts :

SLOW-COOKER VEGETABLE SOUP WITH BARLEY



Slow-Cooker Vegetable Soup with Barley image

Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h25m

Yield 10

Number Of Ingredients 16

1 cup uncooked regular pearl barley
1 dried bay leaf
1/2 teaspoon fennel seed
1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
1 cup sliced celery (2 medium stalks)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
2 cloves garlic, minced
1 large dark-orange sweet potato, peeled, cubed
1 1/2 cups frozen corn (from 1-lb bag)
1 1/2 cups frozen cut green beans (from 1-lb bag)
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
6 cups water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

Steps:

  • In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
  • Cover; cook on Low setting 6 to 8 hours.
  • About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

Nutrition Facts : Calories 135, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 780 mg, Sugar 8 g

SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP



Slow Cooker Fresh Vegetable-Beef-Barley Soup image

Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit.

Provided by rlt11_NMC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 8h20m

Yield 10

Number Of Ingredients 22

1 ½ pounds cubed beef stew meat
2 (14.5 ounce) cans diced tomatoes with garlic
1 (12 ounce) can tomato-vegetable juice cocktail (such as V8®)
2 large potatoes, diced
1 (8 ounce) can tomato sauce
1 cup sliced carrot
¾ cup barley
¾ cup chopped onion
¾ cup frozen green beans, cut into 1-inch pieces
⅔ cup frozen whole kernel corn
½ cup chopped bell pepper
½ cup chopped celery
1 tablespoon Worcestershire sauce
½ teaspoon dried parsley
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
2 beef bouillon cubes
2 bay leaves
sea salt and ground black pepper to taste
2 cups sliced fresh mushrooms

Steps:

  • Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
  • Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 37.7 g, Cholesterol 36 mg, Fat 5.2 g, Fiber 6.7 g, Protein 19 g, SaturatedFat 1.6 g, Sodium 879.5 mg, Sugar 9 g

SMOKED HAM, BARLEY, AND VEGETABLE SOUP



Smoked Ham, Barley, and Vegetable Soup image

Categories     Soup/Stew     Onion     Potato     Tomato     Sauté     Ham     Barley     Celery     Green Bean     Carrot     Winter     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

10 cups canned low-salt chicken broth
3 pounds smoked ham hocks
3/4 pound russet potatoes (about 2 medium), peeled, diced
1 14-ounce can diced tomatoes in juice
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 cup chopped celery
3/4 cup pearl barley, rinsed
2 teaspoons dried oregano
8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces

Steps:

  • Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
  • Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.

TURKEY AND VEGETABLE BARLEY SOUP



Turkey and Vegetable Barley Soup image

Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. -Lisa Wiger, St. Michael, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

1 tablespoon canola oil
5 medium carrots, chopped
1 medium onion, chopped
2/3 cup quick-cooking barley
6 cups reduced-sodium chicken broth
2 cups cubed cooked turkey breast
2 cups fresh baby spinach
1/2 teaspoon pepper

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender, 4-5 minutes., Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10-15 minutes. Stir in turkey, spinach and pepper; heat through.

Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 662mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges

BARLEY, BEAN AND VEGETABLE SOUP



Barley, Bean and Vegetable Soup image

Provided by Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 14

1/2 cup barley
2 tablespoons extra-virgin olive oil
1 onion, diced
2 zucchinis, diced
2 red potatoes, peeled and diced
2 cloves garlic, crushed
1 bunch Swiss chard, finely shredded (about 1 3/4 pounds)
4 cups chicken or vegetable stock
4 cups water
1 (14-ounce) can Cannellini beans, rinsed
8 ounces green beans, tops removed and cut into short lengths
1/2 cup fresh or frozen peas
Sea salt and freshly cracked black pepper
Parmesan cheese, for garnish

Steps:

  • Add the barley to a large saucepan, cover with cold water, and bring to the boil. Reduce the heat, and then simmer for 45 minutes, or until the barley is tender. Rinse the grains under cold running water, drain well and set aside.
  • Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchinis, potatoes, garlic and chard and cook, stirring occasionally, for 5 minutes more until the greens have wilted.
  • Pour in the stock and water and bring everything to the boil. Reduce the heat to low and simmer for 20 minutes. Add in the Cannellini beans and simmer for another 20 minutes. Return the barley, green beans and peas, and simmer for a final 5 to 10 minutes, or until the vegetables are tender. Season with salt and pepper, and grate the Parmesan over the dish before serving.

VEGETARIAN BARLEY-VEGETABLE SOUP



Vegetarian Barley-Vegetable Soup image

Make and share this Vegetarian Barley-Vegetable Soup recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Low Protein

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup butter
2 medium onions, peeled and chopped
2 carrots, diced
2 stalks celery, sliced 1/4-inch thick
2 quarts water
1 lb tomatoes, chopped
2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 cup pearl barley
2 cups frozen green beans
2 tablespoons chopped fresh dill weed

Steps:

  • In a large pot, melt butter over medium-high heat.
  • Add onion, carrot and celery and saute until softened.
  • Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
  • Stir in barley.
  • Lower heat and cover.
  • Gently simmer for 1-1/2 hours or until barley is tender.
  • Stir in frozen green beans during the last 10 minutes of cooking.
  • Remove from heat and stir in dill weed.
  • Serve warm.

INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP



Instant Pot® Vegan Vegetable and Barley Soup image

Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

2 quarts vegetable broth
1 cup uncooked barley
1 (14.5 ounce) can canned diced tomatoes
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 onion, chopped
1 cup frozen corn kernels
2 bay leaves
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

  • Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 43.2 g, Fat 1.8 g, Fiber 9.1 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 1116.5 mg, Sugar 9.7 g

VEGETABLE BEAN BARLEY SOUP



Vegetable Bean Barley Soup image

This hearty soup is as filling as it is comforting. Full of zucchini, barley, tomatoes and carrots, it's one recipe that people always ask me for.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 15

1 medium onion, chopped
1/2 teaspoon dried basil
1/2 teaspoon dill weed
2 tablespoons canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 cup chopped carrots
1/2 cup medium pearl barley
1 can (15-3/4 ounces) pork and beans
2 small zucchini, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon cider vinegar

Steps:

  • In a large saucepan, saute the onion, basil and dill in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.

Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 1003mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges

VEGETABLE-BEEF BARLEY SOUP (CROCK POT)



Vegetable-Beef Barley Soup (Crock Pot) image

This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.

Provided by PaulaG

Categories     Meat

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean stewing beef
1/2 cup bell pepper, chopped
1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
3/4 cup chopped onion
2/3 cup uncooked barley
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons beef bouillon
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce

Steps:

  • Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
  • Mix all ingredients in 3 1/2- to 6-quart crock pot.
  • Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.

HEARTY VEGETABLE BARLEY SOUP



Hearty Vegetable Barley Soup image

My mom picked up this barley soup recipe in her fitness class and passed it to me. It's loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.-Emily Melton, Prophetstown, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

1/2 pound lean ground beef (90% lean)
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1 celery rib, sliced
1 medium carrot, sliced
2 teaspoons reduced-sodium beef bouillon granules
1 bay leaf
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups frozen mixed vegetables
3/4 cup quick-cooking barley

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

CROCK POT LENTIL VEGETABLE BARLEY SOUP RECIPE - (4.2/5)



Crock Pot Lentil Vegetable Barley Soup Recipe - (4.2/5) image

Provided by DreiFromBK

Number Of Ingredients 13

1/2 large onion or one small onion, diced
1 green bell pepper, diced
2 medium summer squash (or zucchini), halved lengthwise and sliced thinly
1 C carrots, thinly sliced
1/2 C red lentils
1/2 C yellow split peas
1/2 C barley
1 can diced tomatoes
3 C vegetable broth (or chicken or beef), plus ~2 C extra water
1/2 t salt
1/2 t sugar
1/4 t black pepper
fresh or dried basil to top (optional)

Steps:

  • As with all crock pot recipes, this is a breeze to put together. Dice and layer all the veggies, and top with the grains, liquids and the spices (except the basil). The order I used was: onions and bell peppers, squash and carrots, lentils, peas, and barley, diced tomatoes and broth, salt, pepper, sugar, and finally the extra water. Set the crock pot on low for eight hours or on high for four hours. The lentils, peas, and barley will absorb a lot of water, so you may need to add even more extra (unless you like a nice thick soup like I do-then you will be very pleased when you arrive home from class!). Top with a sprinkle of basil and some pepper and enjoy!

BARLEY VEGETABLE SOUP



Barley Vegetable Soup image

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!

Provided by Rita1652

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup pearl barley
11 cups vegetable stock (see recipe for Vegetable Stock #54127)
2 tablespoons canola oil or 2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup chopped carrot
1/2 cup chopped celery
1 cup thinly sliced mushroom
salt
1/2 bunch fresh parsley

Steps:

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

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP



Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup image

2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.

Provided by Antifreesz

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 turnips, peeled and chopped
2 onions, sliced thinly
2 carrots, chopped
1 parsnip, peeled and chopped
3/4 cup pearl barley
1 1/4 lbs beef chuck, boneless diced
2 bay leaves
1 garlic clove, peeled
1/2 teaspoon pepper, fresh ground
8 cups beef broth, reduced sodium
2 cups water
1/2 cup parsley, flat leaf chopped

Steps:

  • Preheat oven 450 degrees.
  • Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
  • Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
  • On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
  • Transfer beef and veggies to a 5 or 6 quart slow cooker.
  • Add bay leaves, garlic, salt and pepper.
  • Pour broth and water over beef and veggies.
  • Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
  • Discard the bay leaves and garlic.
  • Stir in parsley.

GRANDMA COFFEE'S BEEF BARLEY VEGETABLE SOUP



Grandma Coffee's Beef Barley Vegetable Soup image

A wonderful family recipe, passed down by my mother (nicknamed Grandma Coffee by my daughters). This recipe gets a unique flavor from the rutabaga used in place of potatoes. The rutabaga gives it a wonderful flavor, and will not fall apart like potatoes tend to do in soup. I freeze half, and use half immediately. Enjoy with some crusty sourdough or French bread and a garden salad.

Provided by jmbwarner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 2h5m

Yield 24

Number Of Ingredients 13

1 pound beef stew meat, cut into bite-size pieces
6 cups water, plus more if desired
1 bay leaf
2 (14.5 ounce) cans canned diced tomatoes with their juice
4 carrots, cut into 1/4 inch rounds
4 stalks celery, cut into bite-size pieces
1 rutabaga, peeled and cut into bite-size pieces
1 large sweet onion, chopped
½ cup uncooked pearl barley
1 (10 ounce) package frozen white corn
1 (10 ounce) package frozen cut green beans
1 (10 ounce) package frozen baby lima beans
seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend) to taste

Steps:

  • Place the beef, water, and bay leaf in a large soup pot over medium heat, and cook until the beef is very tender, about 1 hour. Stir in the tomatoes, carrots, celery, rutabaga, onion, and pearl barley, and simmer until the vegetables are tender, about 30 minutes. Add the frozen white corn, green beans, and lima beans, season to taste, and simmer an additional 15 to 20 minutes, until the frozen vegetables are tender. Add more water if the soup is too thick.

Nutrition Facts : Calories 107 calories, Carbohydrate 12.8 g, Cholesterol 12.7 mg, Fat 3.9 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 1.5 g, Sodium 107.2 mg, Sugar 3 g

VEGETABLE BARLEY SOUP



Vegetable Barley Soup image

We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.

Provided by Charlotte J

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
3 garlic cloves, minced
1 cup chopped onion
3/4 cup uncooked barley
2 cups carrots, diced
2 cups zucchini, diced
1 cup cabbage, chopped
9 cups water
1/4 cup parsley
1 bay leaf
1 dash sugar
salt and pepper
24 ounces tomato puree (or whole tomatoes chopped)

Steps:

  • In a large kettle add oil, garlic and onions heat until onions are transparent.
  • Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
  • Simmer until barley is tender.
  • Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

DILLED VEGETABLE BARLEY SOUP



Dilled Vegetable Barley Soup image

You can cook up a chicken or turkey carcass, or add stock and leftover turkey. Great way to end the Thanksgiving or Christmas turkey. I lost this recipe and spent two months searching for it. When it fell out of an unexpected book, I was thrilled and made the soup right away. If you like barley and mushrooms, you will love this soup.

Provided by Karen Riches

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 2h30m

Yield 12

Number Of Ingredients 14

1 cup uncooked pearl barley
2 cups water
1 tablespoon butter
½ cup minced onion
1 teaspoon salt
2 bay leaves
2 carrots, chopped
2 stalks celery, chopped
½ cup dry white wine
1 (8 ounce) package mushrooms, chopped
2 teaspoons dried dill weed
1 teaspoon soy sauce
8 cups turkey broth
ground black pepper to taste

Steps:

  • Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
  • Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 16.6 g, Cholesterol 6.5 mg, Fat 1.7 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 1002.2 mg, Sugar 2.2 g

CURRIED VEGETABLE BARLEY SOUP



Curried Vegetable Barley Soup image

This veggie-packed soup has a lovely, easy hit of flavor thanks to curry powder. With its chickpeas, veggies, and barley, it makes for a super hearty (and delicious) dinner.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 13

2 teaspoons olive oil
1/2 medium yellow onion (diced (about 1 cup))
1 medium carrot (peeled and diced (about 1/2 cup))
1 medium stalk celery (diced (about 1/2 cup))
1 medium clove garlic (minced)
1 teaspoon curry powder
4 cups low-sodium vegetable broth
1 15-ounce can chickpeas (a.k.a. garbanzo beans), drained and rinsed
1 cup diced red potatoes (1-2 medium potatoes)
2 cups shredded green cabbage (about 1/4 of a head)
1/2 cup barley (uncooked)
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste

Steps:

  • Set a large soup pot over medium-low heat. When hot, add the olive oil. When that's hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
  • Add garlic and curry powder and cook, stirring constantly, for one more minute.
  • Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
  • Remove from heat. Taste and add more salt and pepper if desired. Serve.

Tips:

  • Use a variety of vegetables to add flavor and nutrients to your soup. Some good options include carrots, celery, onions, potatoes, and tomatoes.
  • If you don't have any barley on hand, you can substitute another grain, such as rice or quinoa.
  • Add some herbs and spices to taste. Some good options include thyme, rosemary, garlic, and pepper.
  • If you want a thicker soup, you can add some flour or cornstarch. Just be sure to stir it in slowly so that it doesn't clump.
  • Serve the soup with a side of bread or crackers.

Conclusion:

Vegetable barley soup is a delicious and healthy meal that is perfect for a cold day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious meal that the whole family will enjoy.

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