Vegetable Barley Soup

As a kid the meat version of this soup was always my favorite and my grandma always made it the best. I’ve converted this to being all vegan and it still is one of my absolute favorite soups! Fresh, filling, and so yummy!

Vegetable Barley Soup

Vegetable Barley Soup


Serves 6

Vegetable Barley Soup

  • 2 leeks, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 small head green cabbage, chopped
  • 8 cups vegetable broth
  • 1 can diced tomatoes
  • 2 cups frozen mixed vegetables (I used corn, carrots, peas, green beans)
  • 1 cup barley
  • 2 bay leaves
  • salt & pepper

Chop & Cook

Chop the leeks, celery, carrots, and green cabbage and add to a large pot on your stove with 8 cups of vegetable broth, 1 can of diced tomatoes, 2 cups of frozen mixed vegetables, 1 cup of barley, and 2 bay leaves. Bring to a simmer, then turn down to medium, and cook for about 30 minutes until all the veggies are soft. Add in any salt & pepper to taste and serve with some crunchy bread!

Instant Pot Directions

Throw all the ingredients EXCEPT for the frozen vegetables into your instant pot and set the soup / stew setting for 15 minutes. Once the timer goes off release the steam valve and let the steam empty out before opening the pot. Add in the frozen mixed vegetables and serve with some crunchy bread!

Vegetable Barley Soup

Vegetable Barley Soup