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Vegetable Barley Soup is packed with vegetables and barley in a tomatoey broth that's both healthful and soul-satisfying!



Total time

0 minutes




Dinner, Lunch


  • salt
  • 1 cup pearled barley
  • 3 tablespoons olive oil ((divided))
  • 1 medium onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 3 medium carrots (finely chopped)
  • 1 red, yellow or orange bell pepper (chopped)
  • 1 small zucchini (diced)
  • 1 small yellow squash (diced)
  • 1 15 bean mix (10-ounce) angel hair coleslaw (or approximately 3 cups finely shredded cabbage)
  • 3 cloves garlic (chopped)
  • 6 cups vegetable, chicken or beef broth (or more if needed)
  • 2 cups tomato or vegetable juice
  • 1 can (14.5-ounce) petite diced tomatoes
  • 2 tablespoons Italian seasoning
  • ¼ cup fresh parsley
  • freshly ground black pepper (to taste)


  1. Bring a saucepan of water to a boil.  Add 1 teaspoon salt to the water, add the barley and boil until the barley is tender but still al dente.  Drain through a sieve and set aside.
  2. Heat olive oil over medium-high heat in a Dutch oven or large pot.  Add the onion, reduce heat to medium and cook, stirring often 5-6 minutes or until onion begins to soften.  Add the celery and carrots and cook another 5-6 minutes.  Add bell pepper and cook 2 minutes,
  3. Add zucchini, yellow squash, coleslaw mix, garlic, broth, juice, tomatoes and Italian seasoning.  Bring to a boil, reduce heat to low, cover slightly and simmer until vegetables are tender, approximately 25-30 minutes.  Add the barley, parsley and salt and pepper to taste.  Adjust seasoning as desired.
  4. View the recipe instructions at From a Chef's Kitchen

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