STREAMING NOW: Carnivorous

Vegetable Barley Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Here is winter time comfort soup. I substituted 2 cups for frozen vegetables for the mushrooms. I made this soup in the slow cooker and came out really nice.Low for 8 hours or High for 4 hours.”
READY IN:
2hrs 20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In large saucepan, heat oil over medium heat; cook onion, celery and garlic about 3 minutes.
  2. Add mushrooms and cook another 3 minutes until softened; add barley and cook another minute.
  3. Add chicken and beef stock, bay leaves and pepper;bring to a boil.
  4. Lower heat to medium low; cover and simmer for 1 hour.
  5. Add potatoes, carrots and salt; return to a boil.reduce to medium low and simmer 30 minutes until vegetables are tender. Discard bay leaf; add parsley.
  6. Ladle into soup bowls and sprinkle on grated parmesan or cheddar cheese.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: