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Vegetable Barley Soup


Packed with fiber, vegetables. The cheese and basil add a punch.
Weight Watcher points are 2 per 8oz serving

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Rate this recipe 4.4/5 (50 Votes)


  • 2 tsp EVOO
  • 2 large carrots, diced
  • 1 medium onion, chopped
  • 3 stalks celery, diced
  • 3 garlic cloves, minced
  • 2 small zucchini, diced
  • 5 cups reduced sodium chicken broth
  • 1-14 1/2 oz can diced tomatoes (with spicy jalapeno)
  • 1/2 cup uncooked pearl barley
  • 8 oz fresh mushrooms, coarsely chopped
  • Salt & fresh ground pepper
  • 1/2 cup fresh basil, slivered
  • Grated Parmigiano Reggiano Cheese



Step 1

Heat oil in a large saucepan over medium high heat. Add carrots, onion, zucchini and celery. Cook stirring occasionally, until onion is light golden.
Stir in garlic and cook, stirring around 2 minutes.
Add chicken broth and tomatoes and bring to a boil over high heat. Add barley, mushrooms and fresh ground pepper and salt. Reduce heat to medium-low, cover and simmer, stirring occasionally until barley is almost tender around 45 -50 minutes. Season to taste with salt & pepper. Remove from heat and add basil.
When serving, sprinkle some grated Parmigiano Reggiano on top. (may need additional chicken broth when reheating).


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