Healthy Workday Lunches: Vegetable Soup with Barley

Make these nutritious, satisfying recipes at home, then take them along for all day sustenance.

| March/April 2001

Vegetable Soup with Barley
Serves 4

Amy Baugh-Meyer’s soup recipe is rich in antioxidants and contains fiber from the barley and multiple vegetables. You can substitute any of the vegetables with your favorites. This is a thick, hearty soup, great served with bread and a green salad for a simple dinner. If you prefer a thinner soup, add a little more water or vegetable stock.

  • 2 tablespoons olive oil
  • 1 cup chopped onions, any variety
  • 2 cloves pressed garlic
  • 1 cup cooked corn kernels
  • 1 cup peeled and diced carrots
  • 1 cup diced celery
  • 1 medium potato, peeled and diced
  • 1 cup chopped green cabbage
  • 4 cups vegetable stock
  • 1 28-oz. can chopped tomatoes, with the juice
  • 1/2 cup raw, pearled barley
  • Salt and pepper to taste
  1. In a medium-sized soup pan or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for a few minutes.
  2. Mix in the corn, carrots, celery, potatoes, and cabbage, and cook for about 10 minutes, stirring occasionally.
  3. Add the stock, tomatoes, and barley. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about an hour, until the potatoes are tender and the barley is cooked.
  4. Season with salt and pepper, and serve hot.
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