Vegetables and barley soup

  • Preparation 40 min
  • Cooking 45 min
  • Servings 15 cups
  • Freezing Absolutely



  • 1 medium yellow onion, finely chopped
  • Olive oil
  • 3 celeri sticks with leaves, sliced
  • 2 big carrots, sliced
  • 2 small turnips, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1x796ml can diced tomatoes with italian spices
  • 8 cup chicken broth
  • 3/4 cup pearl barley
  • Salt and ground pepper



  • Presoak the barley in water for 30 minutes. Drain, rince and set aside.
  • In a big sauce pan at medium temp, heat a good drizzle of olive oil and add the onion. Cook while stirring ofter, about 5 minutes.
  • Add the rest of the vegetables along with the spices and stir well. Season with salt and pepper. Cook while stirring from times to times, about 10 minutes. Add olive oil if necessary.
  • Add the chicken broth and the diced tomatos and stir well. Bring to a boil and lower heat to medium. Simmer for 15 minutes.
  • Add the barley and cook for another 30 minutes or until vegetables are fork tender!

*Trick: Cooking the barley directly in the soup makes it thicker because of the starch. You can adjust the consistency by adding some chicken broth, if necessary! For a clearer soup, cook the barley separately and add it towards the end!*