Browse Recipe Categories or

Old-Fashioned Vegetable-Barley Soup

Average Rating:

×

Old-Fashioned Vegetable-Barley Soup

This quick and easy vegetarian soup, packed with vegetables and a whole grain, can be on your table in about 30 minutes on a chilly day.

Ingredients

Servings  4   Serving Size   1 1/4 cups

  • Cooking spray
  • 1 teaspoon olive oil
  • 1/2 medium onion, chopped
  • 1 medium rib of celery, chopped
  • 1 medium garlic clove, minced
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cups low-sodium vegetable broth
  • 1 cup chopped kale
  • 1/2 cup water
  • 1/4 cup uncooked quick-cooking barley
  • 1/2 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon pepper
  • 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a large Dutch oven with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally. Add the garlic and cook for 10 seconds. Stir in the remaining ingredients except the Parmesan. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is cooked.
  2. Ladle into soup bowls. Sprinkle with the Parmesan.

Tip: Look for bags of washed and chopped kale in the produce section of your supermarket.

Nutrition Facts

Old-Fashioned Vegetable-Barley Soup

CaloriesCalories

129 Per Serving

ProteinProtein

6g Per Serving

FiberFiber

5g Per Serving

Nutrition Facts

Calories 129
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 1 mg
Sodium 78 mg
Total Carbohydrate 24 g
Dietary Fiber 5 g
Sugars 5 g
Protein 6 g

Dietary Exchanges
1 starch, 2 vegetable

 

This quick and easy vegetarian soup, packed with vegetables and a whole grain, can be on your table in about 30 minutes on a chilly day.

Nutrition Facts

Old-Fashioned Vegetable-Barley Soup

CaloriesCalories

129 Per Serving

ProteinProtein

6g Per Serving

FiberFiber

5g Per Serving
×
Calories 129
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 1 mg
Sodium 78 mg
Total Carbohydrate 24 g
Dietary Fiber 5 g
Sugars 5 g
Protein 6 g

Dietary Exchanges
1 starch, 2 vegetable

Ingredients

Servings  4   Serving Size   1 1/4 cups

  • Cooking spray
  • 1 teaspoon olive oil
  • 1/2 medium onion, chopped
  • 1 medium rib of celery, chopped
  • 1 medium garlic clove, minced
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cups low-sodium vegetable broth
  • 1 cup chopped kale
  • 1/2 cup water
  • 1/4 cup uncooked quick-cooking barley
  • 1/2 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon pepper
  • 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a large Dutch oven with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally. Add the garlic and cook for 10 seconds. Stir in the remaining ingredients except the Parmesan. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is cooked.
  2. Ladle into soup bowls. Sprinkle with the Parmesan.

Tip: Look for bags of washed and chopped kale in the produce section of your supermarket.
Heart-Healthy Recipes Cookbook

Heart-Healthy Recipes Cookbook

This 48-page magazine cookbook includes 32 healthy recipes and four-color images. Recipes include snacks, soups, salads, entrées, vegetables and sides, breads and breakfast dishes, and desserts. The booklet provides a nutritional analysis for each recipe, plus tips for making healthy food choices.

Sample Recipes:

Almond Snack Mix

Old-Fashioned Vegetable-Barley Soup

Picante Chicken

Purchase:

Shop Heart - This cookbook is out of stock.

 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.