I wasn’t sure what to expect. But after a couple days spent wandering around downtown OKC, I was impressed by how much there was to do and see. (Check out all the details of my Oklahoma City trip here.)

I can’t wait to go back sometime, although I’ll probably wait until the weather warms up first!

Vegetable Barley Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This hearty Vegetable Barley Soup is packed with veggies and perfect for chasing away the winter chill!

Course: Soup
Cuisine: American
Keyword: barley vegetable soup, vegetable barley soup, vegetable soup
Servings: 6 to 8 servings
Calories: 304 kcal


1 tbsp extra virgin olive oil
1 medium onion, diced
2 carrots, thinly sliced
1 large stalk celery, thinly sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
8 cups vegetable broth
1 (15-oz.) can chickpeas, drained and rinsed
1 (14.5-oz.) can diced tomatoes
1 1/2 cups frozen cut green beans
1 cup pearl barley
2/3 cup frozen corn
1 tsp dried basil
1/2 tsp dried oregano
1 bay leaf
2/3 cup frozen peas
1/3 cup chopped Italian parsley leaves, plus extra for serving


Heat olive oil in a large pot over medium heat.
Add onions, carrots, and celery to oil; season with salt and pepper.
Saute veggies until softened, about 5 minutes.
Increase heat to medium-high; then add mushrooms and cook until lightly browned, stirring frequently.
Stir in garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Add broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.

Bring soup to a boil, then reduce to a simmer.

Cook soup until barley is tender, stirring occasionally, about 30 minutes.
Mix in peas and cook until tender and hot, about 1 to 2 minutes.
Remove soup from heat and discard bay leaf. Stir in parsley and season to taste with salt and pepper.
Serve soup hot, sprinkled with additional parsley. Enjoy!

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