Discover a fresh take on hearty veggie barley soup! Packed with vibrant, nutrient-rich vegetables, this homemade version brings comfort and flavor without the heaviness. Perfect for cozy days or when you’re craving a healthy, feel-good meal.
A few years ago, when I was down with a nasty cold, my husband surprised me with a veggie barley soup by Wolfgang Puck. It was love at first bite! It became my go-to comfort soup whenever I’m feeling under the weather or just craving something cozy. The soup had this perfect balance—hearty and satisfying, but without the heaviness you often get with rich soups. I was hooked. But, as much as I adore Chef Puck’s creation, I couldn’t resist the urge to try making my own version at home.
For a couple of winters, I tinkered with recipe after recipe, trying different combinations of vegetables and grains. But nothing seemed to hit that magical note like Chef Puck’s. I mean, how could it? His soup has that restaurant-quality charm we all crave. Still, I didn’t give up. I kept testing, adjusting, and perfecting, until finally, I landed on a version I’m really proud of. It’s got that same comforting, hearty feel but with a fresher, homemade twist that’s become a favorite in our house. I’m sure you’ll love it as much as I do!
What makes this version special is the focus on fresh ingredients. I love using a variety of colorful veggies, which not only brings vibrant flavor but also packs in a wide range of nutrients. The different colors mean you’re getting a variety of vitamins and minerals in every bowl. Plus, there’s something truly satisfying about cooking with fresh produce—it makes all the difference in taste and texture!
When my daughter helped me cook this last time, she looked up at me and said, “Mamma, we’re eating the rainbow!” I couldn’t help but smile. Teaching her about the importance of eating a variety of colorful foods for all the nutrients has been a big focus lately, and this moment felt like a small victory for both of us. Score one for Mom!
Lentil Barley Soup
Ingredients
- Ingredients:
- ½ c pearl barley
- ½ c green lentils
- ½ med onion, diced
- 2 med carrots, diced
- 3 ribs of celery, diced
- ½ zucchini, diced
- 1 potato, diced
- 3 cloves garlic, minced
- 1 Tbsp Olive Oil
- 1 bay leaf
- 1 14oz can diced tomato, with liquid
- 4 c low sodium veggie broth
- 1 c water
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- salt to taste
- pepper to taste
Instructions
- In a deep pot, heat olive oil and sauté onions until they are browned.
- Add in garlic and sauté for another 30 seconds to let the aroma bloom.
- Add in all the carrots, celery, zucchini, and potato and sauté for a few minutes until the veggies are tender.
- Add in the cumin, coriander, turmeric and bay leaf. Cook for 2 minutes.
- Add in the diced tomatoes and mix well. Cook for 3-5 minutes.
- Add the barley, lentils, veggie broth, water, salt and pepper. Mix well and cook covered for 30 minutes.
- Taste and season with more salt and pepper if necessary.
- Serve with a slice of garlic bread and enjoy!
We so enjoyed this last night! Comforting, healthy and yummy!!!!!!! My 7 year old really LOVED the barley and lentil combo!!!!! We will plan to have this on rotation at our house!!!