Vegetable Barley Soup - KNEP - Kentucky Nutrition Education Program


Vegetable Barley Soup

Receta en Español
Servings:Makes 10 servingsServing Size:2 cupsRecipe Cost:$9.18Cost per Serving:$1.83


  • 1 medium onion, diced
  • 1 tablespoon garlic powder
  • 2 tablespoons olive oil
  • ½ lb. carrots (about 4)
  • 1 (28-ounce) can unsalted diced tomatoes
  • 1 cup pearled barley
  • 1 tablespoon dried Italian seasoning
  • 6 cups low-sodium vegetable broth
  • 1 potato, diced
  • 1 cup frozen green beans
  • ½ cup frozen corn
  • ½ cup frozen peas


  1. Heat a large pot over medium heat and add the onion, garlic powder, and olive oil. Cook for 2 to 3 minutes. 
  2. Add carrots, tomatoes, barley, Italian seasoning, and vegetable broth. Stir to combine. Cover with a lid and let soup simmer for 30 minutes. 
  3. Add diced potato. Cook for 10 minutes, or until potato pieces are tender. 
  4. Add frozen green beans, corn, and peas. Stir and let cook for another 5 to 10 minutes. 
Source: Nutrition Education Program, University of Kentucky Cooperative Extension Service

160 calories; 3g total fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 120mg sodium; 30g carbohydrates; 7g fiber; 6g sugar; 0g added sugar; 4g protein; 0% Daily Value of vitamin D’ 6% Daily Value of calcium; 6% Daily Value of iron; 8% Daily Value of potassium.