This warming vegetable barley soup uses easy-to-find produce and frozen veggies, making prep simple and easy. It makes plenty to feed a hungry family, plus it freezes beautifully so leftovers can be enjoyed again and again. Source:, July 2020

Julia Levy


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy pot over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes. Add carrots, fennel seeds and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, broth, barley, salt and pepper. Bring to a boil over high heat.

  • Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until the barley is tender, about 40 minutes. Stir in green beans and peas; cook over medium heat until heated through, about 2 minutes. Remove from heat; stir in vinegar. Garnish with parsley and basil, if desired.


To make ahead: Refrigerate for up to 3 days or freeze for up to 6 months

Nutrition Facts

283 calories; 5.3 g total fat; 0.8 g saturated fat; 421 mg sodium. 583 mg potassium; 50.7 g carbohydrates; 11.6 g fiber; 12 g sugar; 8.2 g protein; 7996 IU vitamin a iu; 18 mg vitamin c; 51 mcg folate; 135 mg calcium; 3 mg iron; 56 mg magnesium;