Kristine's Kitchen · by Kristine Rosenblatt★ 4.9 (21)
Vegetable Barley Soup
NUTRITION · PER SERVING80M COOK
CAL 11%·PRO 10%
CARBS 38G67% OF CAL
7G FIBER7G SUGAR23G OTHER
FAT 8G30% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable soup loaded with barley, colorful vegetables, and aromatic herbs in a rich broth. Works on the stovetop, slow cooker, or Instant Pot.
mainamericansoup🫕 dutch oven🍲 stockpotdairy freeveganvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 ribs celery (chopped)
- 3 carrots (sliced into ¼-inch thick rounds or half rounds if large)
- 4 cloves garlic (minced)
- ¾ cup pearl barley (rinsed)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 6 cups low sodium vegetable broth (plus more as needed)
- 15 ounce can petite diced tomatoes
- 1 bay leaf
- ½ pound Yukon gold potatoes (1-2 potatoes, chopped into ¾-inch pieces)
- ¾ cup frozen green beans
At a glance
PER SERVING · TIME 80M
CAL 11%·PRO 10%
CARBS 38G67% OF CAL
7G FIBER7G SUGAR23G OTHER
FAT 8G30% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 438mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 641mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.