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Vegetable Soup with Barley.

Vegetable Soup with Barley

  • Author: Betty
  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x


Units Scale
  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup peeled and chopped rutabaga
  • 1 cup quartered mushrooms
  • 1 Tbsp minced garlic
  • 1 tsp fennel seeds
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup pearl barley
  • 8 cups vegetable broth
  • Chopped fresh parsley for garnish


  1. Heat oil in a stock pot over medium-high heat. Add the onion, carrots, celery, rutabaga, mushrooms, and garlic to the pot and saute for 5 minutes. Add the fennel seeds, thyme, bay leaves, salt, and pepper, and cook for 2 minutes until the spices become fragrant.
  2. Tip in the barley and vegetable broth and bring to a boil. Lower the heat and simmer for 40-ish minutes until the barley is tender but still chewy. Follow the package directions if you are making the soup a day ahead and cooking the barley separately. Add the barley to the soup the day you are serving it.
  3. Serve the soup by ladling it into bowls and garnishing it with chopped parsley.

Keywords: vegetable soup with barley