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Home » Blog » Recipes » Vegetable Barley Soup
RecipesFreezer FriendlyPareveRice · Grains · Pasta

Vegetable Barley Soup

Rochelle Rothman • Sep 14, 2012 (Updated: Aug 20, 2019)
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vegetable barley soup

I’d like to share with you a delicious soup my daughter-in-law, Laya prepares. Friends who have made this recipe have witnessed their family members “licking the plate”! It freezes very well when you double or triple the recipe. This is a perfect recipe for a cold or “blizzard” day! It would also complement your Succos menu.

vegetable barley soup

Vegetable Barley Soup

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Servings

Ingredients

  • 1 onion diced
  • 2 celery stalks cut up
  • 3 carrots cut up
  • 1 tablespoon vegetable oil
  • 1 medium raw potato diced
  • 1 16 oz. can pureed peas & carrots
  • 1 tablespoon chicken soup mix
  • 1/2 cup barley

Instructions

  • In a large pot, saute onion, celery, carrots in a TBS. of vegetable oil. Add potatoes; mix until soft. Add pureed peas & carrots. Add chicken soup mix with 6 cups of water. Mix well; add barley. Bring to a boil, then lower flame and cook for approximately 2 hours or until barley is soft. Serve hot with chow mein noodles or matzoh balls! Check out my delicious Club Matzoh Ball recipe in my book. Freeze them as directed, and you will always have matzoh balls for your soup when you want them.
Category: Recipes
Holidays: Sukkot
Diets: Freezer FriendlyPareveRice · Grains · Pasta

About Rochelle Rothman

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Comments

  1. [email protected]

    May 11, 2015 at 8:31 pm

    Made this soup, it just required salt which was not listed in the ingredients, otherwise perfect creamy vegetable soup.

    Reply
  2. Rochelle Rothman

    Mar 26, 2014 at 5:40 am

    I ALWAYS double the recipe…so I have at least 12 servings. my family literally inhales it!

    Reply
  3. carol weisfelner

    Mar 25, 2014 at 10:14 pm

    how many servings does this recipe make?

    Reply
  4. anna

    Mar 22, 2014 at 2:54 am

    If dried mushrooms are added, the flavour is even more sensational!

    Reply
  5. evelyn cherno

    Mar 21, 2014 at 8:32 pm

    A great way to vary the barley-mushroom default versions. Do you have any ideas for a veggie version that would not use commercial broth?

    Reply
  6. Rochelle Rothman

    Mar 21, 2014 at 6:45 pm

    Use cans of peas & carrots…puree with an immersion hand blender!It’s quick and easy! I ALWAYS double the recipe as my family inhales it! I want to freeze some for later use!

    Reply
  7. Donna

    Mar 21, 2014 at 6:12 pm

    Good question as I thought the same thing. Maybe we can buy a can of peas and carrots and puree it, or buy pureed baby food.

    Reply
  8. Ahava Podhorcer

    Mar 21, 2014 at 5:48 pm

    Buy canned or frozen peas & carrots. Puree in blender or with immersion blender.

    Reply
  9. marleen

    Mar 21, 2014 at 5:28 pm

    Want to make this for Shabbos. Where can u find purred peas & carrots?

    Reply
  10. Rena

    Dec 30, 2012 at 5:22 pm

    I made this and it was a HIT! My husband requested i make it again. So easy and so delicious thanks!

    Reply
  11. Jennifer

    Sep 24, 2012 at 6:19 am

    where can you find pureed peas and carrots?

    Reply

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