vegetable barley soup

Who here loves a hot, steamy bowl of homemade veggie soup? I bet that would be all of you!

I am an avid fan of soup during the winter months. When the cold wind is whipping around outside and your the air hurts your face there is nothing better to come home to than a big old bowl of hot and steamy soup. I saw this recipe for veggie soup over on The Frugal Chef YouTube channel and knew I had to share it with all of you. This soup is so easy to make you won’t even be able to believe it!


I love how simple this recipe is! I was able to whip it up in a jiffy. My husband and kids, who normally are very picky eaters, thoroughly enjoyed this delicious meal, as well. Talk about a mom win!

Now, if you’re saying to yourself, “Get on with it lady and show me the recipe!” I totally understand! So, without further ado, please hop on over to the next page and set your eyes on a complete list of ingredients and instructions. Enjoy!


To Make this Recipe You’Il Need the following ingredients:


You’ll need :

1 large carrot, peeled, halved lengthways, chopped
1 tablespoon olive oil
1 medium brown onion, chopped
1/2 cup pearl barley, rinsed
2 celery stalks, leaves reserved, stalks chopped
400g can whole peeled tomatoes
1 large zucchini, halved lengthways, chopped
1 tablespoon Massel chicken style stock powder
4 middle bacon rashers, trimmed, chopped

How to make it:

Heat oil in a large saucepan over medium heat. Add onion, carrot, bacon and celery stalk. Cook for 10 minutes or until onion has softened. Add tomato, zucchini, stock powder and 6 cups cold water. Bring to the boil. Add barley. Reduce heat to low. Simmer, partially covered, for 40 minutes or until barley is tender. Chop reserved celery leaves. Stir into soup. Serve.






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