Chunky Vegetable Barley Soup
This hearty Vegetable Barley Soup recipe is laden with chunky vegetables of all kinds and made easy with pearl barley, making for a wonderful winter soup.
We may be nearing the end of February, but judging from the sounds of the snow-plow outside and the forecast of more snow on the way, I'd say winter is still in full swing. While we may be longing for summer salads and grilling, there will be plenty of time for that, once we get past the season for hearty soups and stews.
Chunky Barley Soup To Cure What Ails Ya'
Tim and I have found ourselves a bit under the weather this week, and this soup has hit the spot for our sensitive tummies and sore throats.
We like our soups thick and hearty. As you can see, there's not much broth in there, it's mostly vegetable and grain goodness. Which means this soup is a stick to your ribs kind of soup, even though it's mostly nutrient rich veggies.
If you do like your soups more broth-y, I wouldn't fault you in the slightest for adding a bit more vegetable stock to thin the soup out.
What's your favorite comforting and nourishing soup when you're feeling under the weather?
Chunky Vegetable Barley Soup
Ingredients
- 2 teaspoon olive oil
- 1 onion, diced
- 1 celery stalk, diced
- 4 oz mushrooms, drained
- 1 (14.5 oz) can diced tomatoes, un-drained
- 3 c vegetable stock (we prefer low sodium)
- 1 ½ c water
- ½ c pearled barley, dry
- 1 teaspoon parsley
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon savory
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ½ teaspoon Worcestershire sauce
- 1 (16 oz) bag frozen mixed vegetables, thawed
- ½ c walnuts, chopped
- Parmesan cheese (to top, if desired)
Instructions
- In a large, 4 quart, soup pot, heat oil. Add onions and celery and saute until translucent.
- Add mushrooms, tomatoes, vegetable stock, water, and barley.
- Mix in parsley, garlic, oregano, thyme, savory, salt, red pepper flakes, and Worcestershire sauce.
- Cover and bring mixture to a simmer, until barley is tender.
- Add thawed mixed vegetables and walnuts, return soup to a simmer to heat through.
- Serve alone or topped with Parmesan cheese.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I made barley soup last night...so, so yummy! And after reading your post, I want some more!!!! Well done!