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Vegetarian Vegetable Barley Soup

  • Author: Cindy Gibbs
  • Prep Time: 20 Minutes
  • Cook Time: 2 Hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 Servings 1x
  • Category: Soup
  • Method: Cook


This hearty and delicious vegetable soup is full of flavor.  It’s also full of healthy barley and good-for-you vegetables and it will warm you to the core!


Units Scale
  • 3 medium potatoes, diced
  • 1 leek, diced (use the white part only)
  • 1 large onion, diced
  • 1 bag frozen mixed vegetables, 16 ounces, thawed
  • 1 can whole tomatoes, 28 ounces
  • 4 garlic cloves or 3 teaspoons minced garlic from a jar
  • 1/3 cup instant barley
  • 2 large vegetable bouillon cubes (see picture & notes above recipe)
  • 3/4 teaspoon salt (maybe more to taste after soup simmers)
  • Pepper to taste
  • 2 teaspoons Tamari, low sodium (this is a form of Soy Sauce)
  • 1 tablespoon butter
  • 2 small zucchini, sliced in small slices
  • 2 stalks celery diced or sliced small
  • 1/3 head cabbage, chopped
  • 10 cups water


  1. Add the tomatoes to a large soup pot and lightly mash them with a potato masher.  Add the other ingredients and water and bring to a boil over medium-high heat.  Reduce heat to low and simmer for 2 hours, tasting the soup every 30 minutes and adding more salt & pepper to taste.
  2. Serve hot and refrigerate leftovers for up to 5 days.


This soup freezes great.  Place in a freezer safe sealed container, leaving one inch of headspace at the top of the container.

Keywords: vegetarian vegetable soup, vegetable barley soup, vegetarian soup, soup, vegetable,