Barley and vegetable soup

    1 hour 45 min

    A deliciously hearty vegetarian soup. Barley is simmered with carrots, celery, tomatoes, chickpeas and seasonings, to create this wonderful soup. Serve for lunch or dinner.

    886 people made this

    Serves: 8 

    • 2 litres vegetable stock
    • 200g uncooked pearl barley
    • 2 large carrots, chopped
    • 2 sticks celery, chopped
    • 1 (400g) tin chopped tomatoes with juice
    • 1 courgette, chopped
    • 1 (400g) tin chickpeas, drained
    • 1 onion, chopped
    • 3 bay leaves
    • 1 teaspoon garlic granules
    • 1 teaspoon caster sugar
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon dried parsley
    • 1 teaspoon curry powder
    • 1 teaspoon paprika
    • 1 teaspoon vegetarian Worcestershire sauce

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Pour the vegetable stock into a large pot. Add the barley, carrots, celery, tomatoes, courgette, chickpeas, onion and bay leaves. Season with garlic granules, sugar, salt, pepper, parsley, curry powder, paprika and vegetarian Worcestershire sauce. Bring to the boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more stock or less barley if desired. Remove bay leaves before serving.

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    Average global rating:

    Reviews in English (722)


    I've made this twice now and I really love it. It's a tasty soup/stew and the barley just makes it mm-mm. Filling, low-fat, which is what I need. So easy to make. Thumbs up.  -  21 May 2012


    The whole family loved this. I am going to make a batch every week! I left out the courgette and garlic and added more carrots and some fresh tomatoes that needed using up!  -  10 Dec 2015


    Original recipe is 5 star and perfect for my vegetarian friends. Personally, I am a carnorvoire and have tried variations of this soup and all have been wonderful including the original posting. Try the following suggestions if you'd like to change it up: 1.) 1/2 vegetable and 1/2 beef broth to replace all vegetable broth. 2.) Add diced red meat - if using a tougher cut, let it simmer in the broth until tender making sure your liquid doesn't reduce down much before adding the carrots and celery. The beef imparts a much richer flavor. 3.) 1/2 cup cooked barley is sufficient for this recipe, otherwise the barley soaks up the liquid. Enjoy!!!  -  19 Jan 2010  (Review from Allrecipes US | Canada)