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.

Julia Levy
Source:, July 2020


Recipe Summary

1 hr
1 hr 5 mins


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; protein 8.2g 17% DV; carbohydrates 50.7g 16% DV; exchange other carbs 3.5; dietary fiber 11.6g 47% DV; sugars 11.6g; fat 5.3g 8% DV; saturated fat 0.8g 4% DV; vitamin a iu 7995.6IU 160% DV; vitamin c 18mg 30% DV; folate 50.8mcg 13% DV; calcium 134.6mg 14% DV; iron 3.2mg 18% DV; magnesium 56.2mg 20% DV; potassium 583.1mg 16% DV; sodium 420.6mg 17% DV.