Mar 05

Hearty Veggie Barley Soup


This easy recipe has been a staple here in my home for many years. It’s always requested in the fall and winter months and even a few times over the summer. Great with a salad and a crusty loaf of bread.


 Hearty Veggie Barley Soup


  • 2 quarts chicken or vegetable broth
  • 1 cup uncooked barley, rinsed and drained
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 (14.5 ounce) can diced tomatoes or fire roasted tomatoes with
  • 1 zucchini, chopped
  • 1 (15 ounce) can garbanzo beans, rinsed and
  • 1 onion, chopped
  • 1 tsp garlic powder
  • 1 tsp kosher or sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp turmeric
  • 1 all natural vegetable or chicken bouillon cube
  • 1/2 to 1 cup chopped fresh parsley
  • 1 tsp worcestershire sauce, optional



  1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini and onion.
  2. Season with garlic powder, salt, pepper, turmeric, bullion cube and worcestershire sauce.
  3. Bring to a boil, then cover and simmer over medium heat for 30 minutes.
  4. Add the rinsed beans. Stir. Cook another 45 minutes or so.
  5. Add parsley, cook another 15 minutes.
  6. The soup will start to thicken up. If you want to, add more stock or water to thin or serve thick. Either way, it’s delish.

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