Recipe for Vegetable Barley and Brown Rice Soup

Soups and Stews Garden of Tastes and Textures

Barley is such a misunderstood grain. Often relegated to stretching tired soups, this powerhouse can do so much more. It grows in more than 50 varieties and plays a role in hearty breads and healthy, cholesterol-free side dishes loaded with fiber and protein. This vegetable soup combines the splendidly chewy, brown rice–like taste of barley with tomatoes, carrots, lima beans (another sadly misjudged food), celery, and peas for a garden of tastes and textures.

Vegetable Barley and Brown Rice Soup

Recipe courtesy of
  • Chef Edwin Cabrera

Prep Instructions

  • Yield: 8 (1 cup) servings
  • Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes
  • Difficulty Level: Moderate

Recipe Ingredients

  • 1/3 cup onion, chopped
  • 1/2 cup celery, diced
  • 1/3 cup carrots, diced
  • 2 cups petite-diced tomatoes in juice
  • 1/2 cup tomato puree
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon kosher salt
  • 2/3 cup lima beans, frozen
  • 1/3 cup pearl barley
  • 1 tablespoon fresh thyme
  • 1/4 cup fresh basil, chopped
  • 1/8 teaspoon bay leaf, ground
  • 11/2 teaspoons fresh sage
  • 1 cup frozen green peas

Cooking Instructions

  1. In a small saucepan, combine onion, celery, and carrots and sweat for 5 minutes.
  2. Add next 6 ingredients and bring to a rapid simmer.
  3. Reduce heat and simmer lightly for 20 minutes. Add remaining ingredients and cook for 5 more minutes.

Category Tags

Cholesterol-free
High fiber
Peanut-free
Soups and Stews
Tree nut-free
Vegan
Vegetarian
Whole food, plant-based

Nutritional Data

Calories: 98.86
Fat: 0.32 g
Saturated Fat: 0.02 g
Cholesterol: 0 mg
Sodium: 580.19 mg
Carbohydrates: 19.48 g
Fiber: 4.89 g
Sugars: 3.73 g
Protein: 3.70 g

© AdventHealth
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