Veggie Barley Soup

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!

Enjoy!

Stephanie Bruce

Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).