Hulled Barley Vegetable Soup

Hulled Barley Vegetable Soup

Yield: 8 servings
Calories: 102


1 cup onions, chopped
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 on medium-high heat for 10 minutes. 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.

Watch our video for Hulled Barley Vegetable Soup.