Barley and Vegetable Soup

Barley and Vegetable Soup


776 people made this

About this recipe: 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.


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 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 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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Reviews (2)


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

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