This hearty tomato-based vegetable barley soup recipe 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 stovetop or even made in a slow cooker. Cornbread recipe link included.
We love this vegetable barley soup recipe because it’s…
- Loaded with wholesome ingredients
- Packed with health-promoting fiber
- Warm & comforting
- Perfect any time of the day
- Simply delicious!
Vegetable and barley soup from a former veggie-hater
My sister–a former veggie-hater–came up with this delicious old fashioned 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 vegan soup recipe is that any vegetables you have on-hand will make great additions.
Vegetable options for barley soup recipe
- green beans
- so many more…
Another great thing is that the vegetables used can be fresh or frozen. Either way, this soup is delicious.
UPDATE: I now have a delicious Homemade Vegetable Bouillon Powder that is a wonderful addition to soups, beans, and so much more!
Disclosure: This post contains Amazon and/or other affiliate links to my favorite products. If you purchase via my links, I may make a small percentage at no cost to you. Thank you!
How to make homemade 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 a large stockpot, add water, barley, onions, cauliflower, and potatoes. Allow it to come to a boil and cook for approximately 10 minutes.
Add all other ingredients (except the spinach). Bring to a boil, then reduce heat and simmer for approximately 20 minutes. If using a slow cooker, set to low and allow to cook for 3-4 hours.
Add spinach leaves and allow to wilt, approximately 3-5 minutes.
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.
Remove from heat and serve. I love this with cornbread. I’ve included the link to my cornbread recipe below.
RECIPE CARD BELOW
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, pasta, 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
If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!
- 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 diced carrots
- 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
- salt, to taste
- large handful fresh spinach leaves
- In a large stockpot, 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.
- 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.
- 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.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Thank you!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 4gCarbohydrates: 41gFiber: 10gProtein: 11g