Vegetable Barley Soup

Total Time
1hr 20mins
20 mins
1 hr

We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.

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  1. In a large kettle add oil, garlic and onions heat until onions are transparent.
  2. Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
  3. Simmer until barley is tender.
  4. Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.