Hulled Barley Vegetable Soup

Made from everyday ingredients, this soup is loaded with immunity boosters. Make sure to add this hearty soup to your recipe collection.

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  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 rosemary twig
  • 1 clove garlic, finely sliced
  • 3/4 cup hulled barley
  • 4 cups low sodium vegetable broth
  • 1 can crushed tomatoes (28 oz)
  • 1 can beans, drained and rinsed (15 oz)
  • 2 cups kale, roughly chopped
  • Grated Parmesan


In a pot, sauté onions, carrots and celery with extra virgin olive oil. Add the rosemary, garlic and barley and continue cooking for about 3 more minutes.

Stir in the broth and bring to a boil. Once boiling, cover the pot, reduce heat and simmer on low for about 1 hour.

Add in the tomatoes and beans and cook another 15 minutes or longer, until the barley is soft. If using kale, stir it in the last 5 minutes of cooking. Serve topped with grated parmesan.