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+ servings

Hearty Vegetable & Barley Soup Recipe

Hearty vegetable & barley soup recipe
Click The Stars Below To Rate This Recipe:
4 from 2 votes
PREP TIME 10 mins
COOK TIME 45 mins
COURSE Soup, Starters
SERVINGS 4 people


  • 80 g White onion
  • 20 g Chopped garlic
  • 10 ml Olive oil
  • 160 g Carrots
  • 480 g Tomato paste
  • 132 g Barley
  • 4 g Fresh rosemary
  • 2 g Dried oregano
  • 2 g Coarse salt
  • 5 g Icing sugar
  • 1 l Water for stock
  • 80 g Green beans
  • 120 g Large potato
  • 60 g Frozen corn
  • 60 g Frozen peas
  • 20 ml Lemon juice
  • 10 g Fresh parsley


  • Heat oil in a large pot, add onion & garlic. Sauté for a few minutes over medium heat.
  • Once the onions are soft, add barley, carrots, tomatoes, rosemary, oregano, pepper & stock.
  • Leave to simmer covered until the barley is just cooked.
  • Once the barley is almost cooked, add potatoes & green beans. Leave to simmer until soft.
  • Add corn & peas, stir through.
  • Season with lemon juice & fresh chopped parsley.
Chefs Tips
Although you can buy and heat a store-bought bread, the extra effort that goes into a freshly baked bread will pay back for itself a million times once you get to dip it into this delicious soup.  
This is another soup that freezes extremely well ! 
Nutritional Information
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