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Broccoli and Barley Soup

6 servings


  • 1/4 cup yellow onion, chopped
  • 1 small carrot, peeled and diced
  • 1 rib organic celery, finely chopped
  • 1 tbsp extra virgin olive oil
  • 4 cups small, organic broccoli florets
  • 1/2 cup pearled barley, cooked
  • 5 cups vegetable broth
  • 1 can (14 1/2 oz) stewed tomatoes
  • 4 cloves garlic, minced
  • 1/4 tsp dried marjoram
  • 1 tsp thyme
  • Salt and pepper, to taste


  • In a stock pot, cook onion in olive oil over medium heat for 4-5 minutes until soft.
  • Add vegetable broth and bring to a boil. Reduce to a simmer and add celery and carrots along with broccoli florets. Cover and let simmer until carrots and broccoli florets are tender.
  • Add cooked barley, canned tomatoes, garlic, marjoram, and thyme. Let simmer another minute or two.
  • Season with salt and pepper. Serve warm.