Bowl filled with soup containing barley, rice, potatoes, lima beans and carrots
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.  

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. 

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
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Eat Plants Feel Whole

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