Vegetable barley soup

Name: Vegetable barley soup
Cook time: 45 min
Total time: 45 min
Cuisine: European, British
Ingredients: 1 tablespoon canola oil; 1 onion, chopped; 3 cloves garlic, crushed; 2 carrots, peeled and sliced; 1 large stalk celery, sliced; 200g mushrooms, sliced; 400g can chickpeas, drained and rinsed; 2 x 400g cans chopped tomatoes; 1 cup pearl barley; 1 bay leaf; 1 teaspoon dried oregano; 4 cups reduced-salt vegetable stock (plus 2 cups water); 1 cup green beans, roughly chopped; 1 cup green peas, defrosted if frozen; 1 cup corn kernels, defrosted if frozen; ½ cup fresh Italian parsley, chopped, plus extra to serve; ground black pepper to taste; ...

Instructions

Cook:45min

This hearty, low-calorie vegetable barley soup is dairy free with a vegan option. It's so easy and quick to make when you are a little tired and just want to curl up with a bowl of something warming.

Updated at: Fri, 17 Apr 2026 10:46:14 GMT