Easy Vegetable Barley Soup

This hearty tomato-based Vegetable Barley Soup features potatoes, celery, onions, cauliflower, carrots, and spinach for a power-punch of protein, calcium, and a plentiful host of other nutrients. It can be a one-pot recipe for stove top or even made in a crockpot. Cornbread recipe link included.

Recipe from a former veggie-hater

My sister–a former veggie-hater–came up with this delicious vegetable barley soup. She has obviously recovered from her veggie-hating days and is now a healthy, plant-based eater that is off all of her medications.

What I love about this recipe is that any vegetables you have on-hand will make great additions.

Vegetable options for barley soup

• potatoes
• broccoli
• onions
• celery
• cauliflower
• green beans
• spinach
• carrots
• so many more…

Another great thing is that the vegetables used can be fresh or frozen. Either way, this soup is delicious.

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How to make vegetable barley soup

What I really love about this recipe is that it can be made completely from start to finish in one pot or even a slow cooker.

• In large stock pot, add water, barley, onions, cauliflower, and potatoes. Allow to come to a boil and cook for approximately 10 minutes.
• Add all other ingredients (except spinach). Bring to a boil, then reduce heat and simmer for approximately 20 minutes.  If using a crockpot, set to low and allow to cook for 3-4 hours.
• Add spinach leaves and allow to wilt, approximately 3-5 minutes.
• Remove from heat and serve. I love this with cornbread. I’ve included the link to my cornbread recipe below.

I like to use Tony’s Creole Seasoning in this soup. It adds such a great spicy flavor.  Be forewarned that it has a slight punch. If you do not like your soup a little spicy, begin with 2 Tbsp, or less. Taste and add to your preference.

My sister’s plant-based health recovery

For a full year, my sister watched my health improve and was happy for me. But, she repeatedly told me she couldn’t do it because she hated vegetables.

We sat in our mom’s kitchen, and I asked her if she really hated ALL veggies, or only some, and asked her to tell me some she liked. She reluctantly named a couple–potatoes & pickles, if I remember correctly.

Then I named a few, and asked her if she liked them. Some she did, some she didn’t. “Definitely not broccoli, cauliflower, green beans, or cucumbers!” After a couple of minutes, I told her she liked enough veggies, fruits, grains, beans, pastas, etc. to easily do this.

In less than one year, she was down 50 lbs and off all of her medications for allergies and hormonal/menopause meds. Previously, she had high blood pressure and the doctor wanted to put her on something for it. She was also anemic.

Just like me, she experienced swollen and painful joints (our mother has Rheumatoid Arthritis), along with tingling and numbness in some areas.

Now, her blood pressure and cholesterol are in excellent ranges, she is no longer anemic, and her doctors are astounded. AND, her taste buds are changing majorly! She now likes many more veggies, including cucumbers and cabbage.

When I asked her to tell me how she feels now, compared with how she felt before, she said,

I think the most satisfying thing to me is that I feel like I’m on a positive path. I’m in control, my body is not controlling me. I feel so good! Like my body is finally working with me, and not against me.”

Other Great Soup Recipes

• Vegan Broccoli Cheddar Soup
• French Onion Soup
• Creamy Potato Soup

To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.

Plant-Based Starter Kits

Want to go plant-based but not sure where to begin? We have Plant-Based Starter Kits for only $27 that include a book, DVD set, and all the material shown below. Click photo to find out more and how to order.

5 from 2 votes

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Vegetable Barley Soup

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

This hearty tomato-based vegetable barley soup features potatoes, celery, onions, cauliflower, carrots, and spinach for a power-punch of protein, calcium, and a plentiful host of other nutrients. Cornbread recipe link included. 

Course: Soup

Cuisine: American

Keyword: vegetable barley soup

Servings: 6 servings

Ingredients

• 6 cups water
• 2 medium potatoes, diced
• 1 small onion, diced
• 1/2 cup uncooked barley
• 2 stalks celery, diced
• 1 carrot, diced
• 1 cup cauliflower, in bite size
• 2 -15 oz cans fire roasted tomatoes or roast your own fresh tomatoes
• 8 oz tomato juice
• 2-3 Tbsp Tony Chachere's Creole Seasoning link to amazon below
• salt to taste
• large handful fresh spinach leaves

Instructions

1. In large stock pot, add water, barley, onions, cauliflower, and potatoes. Allow to come to a boil and cook for approximately 10 minutes. This can easily be done in a slow cooker as well.

2. Add all other ingredients (except spinach)--ADD: celery, carrots, fire roasted tomatoes, tomato juice, Tony's seasoning, and salt. Bring to a boil, then reduce heat and simmer for approximately 20 minutes. NOTE: Tony's Creole seasoning has a slight punch. If you do not like your soup a little spicy, begin with 2 Tbsp, or less. Taste and add to your preference. If using a crockpot, set to low and allow to cook for 3-4 hours. 
3. Add spinach leaves and allow to wilt, approximately 3-5 minutes.
4. Remove from heat and serve. I love this with cornbread. I've included the link to my cornbread recipe below.
   

Recipe Notes