Very Veggie Barley Soup

This soup contains not only a medley of fresh, vibrant veggies but also whole barley and chickpeas. It’s a meal in itself! It may seem like a large amount of ingredients but I like this recipe because it’s a huge pot full so you can make it ahead and eat it all week long. Perfect for the fast approaching winter months!

  • 1 large onion 
  • 3 carrots 
  • 1 large beet 
  • 3 stalks celery 
  • 1 medium zucchini 
  • 1 daikon root (or parsnip) 
  • 2 cups chopped collard greens 
  • 1 package (or 1 can) sliced mushrooms 
  • 2 cans Eden garbanzo beans 
  • 2 TBS veggie soup base (I use Vogue brand) 
  • 1 TBS Bragg’s Organic Sprinkle (herbs & spices seasoning mix) 
  • 2 TBS Bragg’s Liquid Aminos (or to taste) 
  • 1 750gm container chopped tomatoes (I use Pom brand) 
  • 2 cups cooked hulled barley (not “pearled” barley) 

  1. Cook the barley until tender ahead of time, using 1cup barley and 2.5 cups water. Cook the same way as you would rice. 
  2. Chop all the veggies about the same size, into bite-sized pieces (about 1”) 
  3. Place ALL ingredients into a large pot and cover with water. 
  4. Let simmer at least 1 hour or until all veggies are tender. 
  5. If you prefer a heartier version, you can put about ¼ of the soup, after it’s cooked, into a blender and then add it back to the pot. 
Makes a LOT! (seriously, about 16 cups) Enjoy!

Healthy trails,

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