Sweet Potato Barley Vegetable Soup

At this time we are all looking for easy meals, like vegetable soup. Fortunately, you should have most of the ingredients in your pantry or freezer! Best of all it makes up such a big batch of vegetable soup, so feel free to take some to neighbors that may not be able to get out.

Clearly we use the pantry ingredients we have, so feel free to sub out whatever you may have in your pantry or freezer. For instance, you could use regular potatoes, instead of sweet potatoes! Because any frozen combination of veggies will be tasty, use a frozen bag of green beans or okra instead of the peas and carrots! Rather than cannellini beans you can use black beans, or kidney beans!

Regardless of the combination of pantry items, this vegetable soup will be warming for the soul! And do yourself a favor and give our Sourdough Artisan Bread a try to serve up toasted with this soup.

Another great soup to try is: Maple Bourbon Butternut Squash Soup

 

 

 

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vegetable soup

Sweet Potato Barley Vegetable Soup


  • Author: theperksofbeingus
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 12 Servings 1x
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Ingredients

Ingredients for Vegetable soup:

  • 1 cup uncooked barley
  • 2 medium sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 6 cloves garlic, shredded
  • 2 tablespoons olive oil
  • 1 bag frozen corn
  • 2 32 oz containers of vegetable broth
  • 2 cans chopped tomatoes
  • 1 bag frozen peas and carrots
  • 2 cans cannellini beans, drained and rinsed
  • Sea salt
  • Fresh ground pepper
  • A few pinches Red pepper flakes
  • 1 Tablespoon Dried Italian herbs
  • 1 Tablespoon Dried ancho chili powder

Instructions

Instructions for Vegetable Soup:

  1. Cook Barley according to instructions. While barley is cooking, prep other ingredients.
  2. Heat up oil in a 7 quart Dutch oven, or large pot. Add onions, and stir, allowing to sweat for a few minutes.
  3. Toss in the garlic, continue to stir, for about 2 minutes
  4. Pour in both containers of broth. Add in sweet potatoes and bring to a low boil.
  5. Cook for about 5 minutes, checking that sweet potatoes are tender, but not over cooked.
  6. Season with salt and fresh cracked pepper. Add in herbs, ancho powder and chili flakes
  7. Add frozen vegetables and allow to cook for 3 minutes.
  8. Dump in beans,  and tomatoes, including juice. Stir in cooked barley.
  9. Adjust seasoning. At this point, soup can continue to simmer, or be served.

Notes

This vegetarian soup keeps in fridge for a week, and up to 3 months frozen.

  • Category: Main Course
  • Cuisine: American

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

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