Vegetable Barley Soup to Feed the Lot

For an easy soup, that is filling, comforting and wholesome, this vegetable barley soup really checks all the boxes. It is flavourful, easy to make, contains tons of nutrients, and my picky toddler approves. So for me, this is always a huge win! This veggie barley soup is a great option for your next meatless Monday, or any day!

If you need to hide the spinach from any picky children, you can always puree the soup as well. But my boys were happy with it as is, which made me one very happy momma!

When I make soup, I tend to make a lot, because I just love having leftovers. Great for lunches the next day, or even great for freezing any extra portions for those evenings you just don’t feel like cooking anything. So this recipe will make a good amount, about 8 large portions. If you don’t want quite as many leftovers, feel free to halve the recipe.

To make this soup, just add everything except the spinach to a large pot and boil!! It really can’t get much easier! I love a one pot meal that is delicious, filling and completely wholesome. I hope you enjoy this vegetable barley soup as much as my family and I. 🙂

Want more easy soup recipes? Try these!

• Spiced Sweet Potato Soup
• Creamy Cauliflower Mushroom Soup with Quinoa
• Dairy Free Jalapeno Popper Soup
• Creamy Autumn Soup w/ Squash & Pumpkin
• Roasted Red Pepper Tomato Soup
• Easy Cream of Broccoli Soup (Dairy Free)
• Easy Vegetable Lentil Soup – Instant Pot Option

Can you tell we love soup in this house? 🙂

Vegetable Barley Soup to Feed the Lot [V]

Course: Main Course, Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 Servings

For an easy, filling, and hearty, one pot meal that is wholesome and delicious, this vegetable barley soup cannot be beat.

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Ingredients

• 1 yellow onion finely chopped
• 2 celery stalks finely chopped
• 6 carrots finely chopped
• 2 cups frozen peas
• 1 cup barley rinsed & drained
• 8 cups low sodium vegetable broth
• 1/2 tsp salt
• 1/4 tsp oregano
• 2 handfuls baby spinach

Instructions

• Add all the ingredients, except the spinach to a large pot and bring to a boil over high heat. Then lower heat to medium and cook for 45 minutes adding the spinach in the last 5 minutes. Serve with black pepper if desired.

Calories: 151kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Sodium: 320mg | Potassium: 384mg | Fiber: 8g | Sugar: 6g | Vitamin A: 159.8% | Vitamin C: 22.5% | Calcium: 5.9% | Iron: 12.5%

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*Nutritional information is an estimate, calculated using online tools.