After I made my friend Stephanie’s Tortellini Soup I’ve been in the mood for more veggie loaded soups. I bought barley at the grocery store the other day so I decided to try my hand at a Veggie Barley Soup. I was able to use up tons of veggies that I had which was a huge plus! Everyone in my family really liked the soup, even Lover Boy! (and of course Harley…yeah he grabbed a huge tupperware container of leftovers off the counter, somehow carried it to the family room and chewed down…I tell you that dog has magical powers!)
Chop up your fresh veggies and sauté until tender in a large dutch oven pot with a little EVOO
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Add in 8c of water and 6 beef bouillon cubes (after adding 4 I decided to add 2 more) (*you could make this vegan by using veggie stock instead)
Pour in water and bouillon cubes
Add in 1c barley
Add seasonings (and S & P)
Add can of diced tomatoes with juices. Let the soup simmer with the lid on for 1 hour.
Add in 3/4c of fun noodles. I bought these veggie animal ones at World Market (my kids loved them!!) Let cook for 12-15 minutes longer, or until noodles are tender.
While the soup was simmering I made cornbread.
Mix box mix, Mexicorn, egg and milk together in a bowl
Add in 1/2c sour cream and mix
Pour into a dish and bake
Serve with soup!
So yummy and healthy!!
Do you have a favorite barley soup recipe? If so, what’s in it? I’d love to hear from you!
|Veggie Barley Soup
- 1 diced zucchini
- 1 diced squash
- 1 diced onion
- 1/4c sliced carrots
- 1/2c sliced mushrooms
- 1/4c chopped celery
- 1 can diced tomatoes with juices
- 8c water + 6 beef bouillon cubes OR 4-5c veggie stock +3-4c water
- 1c barley
- 3/4c noodles of choice
- 1 bay leaf
- 1tbs dried basil
- 1tbs dried oregano
- Salt & pepper to taste
- Saute veggies until tender in EVOO in large dutch oven pot
- Add in stock (beef or veggie)
- Add in spices
- Add in barley
- Let simmer for 1 hour
- Add in noodles, cook until tender 12-15 min