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Hearty Barley and Vegetable Soup

1 Hour
4 People
Hearty Barley and Vegetable Soup


1/2 cup barley, dry

2 oz onion, diced

2 oz carrot, diced

2 oz celery, diced

2 oz leeks, chopped

2 oz turnips, diced

1 Tbsp olive oil

4 cups vegetable stock

1/2 tsp salt

1/4 tsp black pepper

2 Tbsp parsley, chopped

5 thyme, sprigs


  1. Bring a pot of water to a boil, add barley and cook until tender: drain and reserve.
  2. In a large sauce pot, sauté onions, carrots, celery, leeks, turnips, and fresh thyme sprigs until onions are translucent.
  3. Add vegetable stock and simmer for 15 minutes, until carrots are tender.
  4. Remove sprigs of thyme and add cooked barley.
  5. Season with salt, pepper, and parsley.


Calories 147
Protein 3 g
Sodium 243 mg
Carbohydrates 26 g
Fat 3 g
Fiber 6 g
Servings 4 (6 oz each)