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Sweet Potato Barley Vegetable Soup


Sweet Potato Barley Vegetable Soup

  • Author: theperksofbeingus
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 8 Servings 1x


This is a quick soup to make when you get home from a long day at work. It combines some fresh ingredients, as well as freezer and pantry staples. With a small amount of prep, you will be sitting down to a warm and hearty soup.



  • 1 cup uncooked barley
  • 2 medium sweet potatoes or 1 large
  • 1 onion
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 2 32 oz containers of vegetable broth
  • 2 cans chopped tomatoes
  • 2 cans canelli beans or your favorite combo of beans
  • 1 bag frozen peas and carrots
  • 1 bag frozen corn
  • Sea salt
  • Fresh ground pepper
  • A few pinches Red pepper flakes
  • 1 Tablespoon Dried Italian herbs
  • 1 Tablespoon Dried ancho chili powder


  1. Cook Barley according to instructions
  2. While Barley is cooking prep rest of ingredients
  3. Drain and rinse beans, and set aside in a strainer
  4. Peel Sweet potato, and cut into bit size cubes
  5. Chop onion
  6. Shred Garlic
  7. Heat up oil in a 7 quart Dutch oven, or large pot
  8. Add onions, and stir, allowing to sweat for a few minutes
  9. Add garlic, continue to stir, for about 2 minutes
  10. Add both containers of broth
  11. Add in sweet potatoes and bring to a low boil
  12. Cook for about 5 minutes, checking that they are tender, but not over cooked
  13. Season with salt and fresh cracked pepper
  14. Add in a few dashes of cayenne (you can always add more at end if not hot enough)
  15. Add in herbs, ancho powder and chili flakes
  16. Add frozen vegetables and allow to cook for 3 minutes
  17. Add in beans, and stir
  18. Add in both cans of tomatoes, including juice
  19. Adjust seasoning
  20. At this point, soup can remain on low heat for up to 30 minutes, or may be served

  • Category: Main Course
  • Cuisine: American

Keywords: barley, healthy, soup, sweet potato, vegan, vegatarian, vegetable