Vegetable Barley Soup

We had a barley dish on our menu last week, but didn’t end up getting to it. Apparently, we weren’t feeling it.

Unfortunately, I had just bought a bag of barley. And it was sitting pretty, waiting for it’s turn to be used. So, it went back onto the menu in a different form: soup. Fitting, considering it’s been colder-than-you-know-what in Pittsburgh.

Be warned, this soup is incredibly filling. It is also very bright and cheery. Seriously. It is!


Vegetable Barley Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6


  • 2 tbs olive oil
  • 3 cloves garlic minced
  • 1 leek sliced and diced
  • 3/4 cup uncooked barley
  • 3 carrots peeled and sliced
  • 1 cup cabbage chopped
  • 1 sweet potato peeled and cubed
  • 3-4 stalks celery chopped
  • 9 cups water
  • 2-3 tbs parsley
  • salt and pepper


  1. In a large pot, add oil, garlic and leeks and heat until transparent, approximately 3-4 minutes.
  2. Add barley, carrots, cabbage, sweet potato, celery, water, and parsley. Bring to a boil.
  3. Reduce heat and simmer until barley is tender; 25-30 minutes.
  4. Pull out some sweet potato chunks and carrots. Puree until smooth. Add back into soup and mix.
  5. Add salt and pepper to taste.
  6. Serve hot and enjoy!

Allergen Information

Nightshade free, dairy free, wheat free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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