Vegetable Barley Soup

Vegetable Barley Soup


  • 1 onion, diced
  • 2 celery stalks and leaves, chopped
  • 2 tablespoons olive oil
  • 2½ quarts vegetable broth or water
  • 1 cup barley
  • 1 bay leaf, dried
  • 2 medium potatoes, scrubbed and
  • chopped
  • 2 carrots, scrubbed and chopped
  • 1 30-ounce can whole tomatoes, coarsely
  • chopped, with juice
  • 1½ cups seasonal greens such as kale,
  • chard or collards, coarsely chopped
  • 1 teaspoon dried basil
  • Salt to taste


  1. In a 4-quart Dutch oven or large soup pot, sauté the onion and celery in oil until tender and starting to brown, about 5 minutes.
  2. Add broth or water and bring to a boil.
  3. Rinse barley under running water.
  4. Add barley and bay leaf to boiling soup stock; simmer 1 hour or until barley is tender.
  5. Add potatoes, carrots and tomatoes to soup.
  6. Simmer 1 hour or until vegetables are soft. Add more water if soup is too
  7. thick.
  8. Approximately 5 minutes before serving, add greens and basil, cooking until greens are just-tender.
  9. Add salt to taste; stir and serve.
  10. Note: Pairs well with a lettuce salad and a whole wheat baguette or winter squash dinner rolls.
  11. —From Annie B. Bond,

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