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    Home » Recipes » vegetarian

    Vegetable Barley Soup Recipe (Vegan and Super Quick)

    First Published: October 11, 2018 . Last Modified: February 28, 2024 lisa15 Comments This post may contain affiliate links

    Jump to Recipe

    This Vegetable Barley Soup Recipe is comforting but a healthy vegan meal will be on your table in 15 minutes! Instructions for stovetop or any Instant pot are included too.

    Vegetable Barley Soup Recipe

    This home cook has a new kitchen toy to play with! Tri Star Products sent me a brand new  Power Quick Pot  several weeks ago and I can't seem to stop playing. I have made everything from potato leek soup to pulled pork to a seven pound turkey breast. Can you imagine cooking a whole turkey breast in 40 minutes?

    Since my daughter stopped home from college, I figured I'd make her some containers of soup to take back with her. She is a vegetarian so Vegetable Barley Soup was her choice. This soup recipe also happens to be vegan. It reheats up well in the microwave and can be stored in the freezer too.

    Vegetable Barley Soup recipe

    The Power Quick Pot is Amazing!

    I want to tell you more about this multi- purpose pot. Several months ago, I had the opportunity to be in the audience for an informercial taping for the Power Quick Pot. It included a celebrity chef cook off hosted by Kimberly Locke. The four chefs were Monti Carlo, Rock Harper, Jenny Behm and Ryan Scott. They did a wonderful job in creating some tasty dishes using this amazing appliance.

    The lucky audience (yes, me!) got to be taste testers and judge the competition. The chefs were challenged  to create recipes using the Power Quick Pot with themes such as dinner entrées, create a meal in one minute prep time, frozen to fabulous and a desserts category. I did some serious eating and it was all delicious!

    Power Quick pot chefs

    The celebrity chefs used many of the different cooking functions  to create all their dishes. I am now cooking with my Power Quick Pot and love the versatility of being able to cook anything I want in it. It's very easy to use as it has one-touch cooking settings and I love cooking food fast! Like I said before, a large turkey breast was made in 40 minutes. The pressure cooker function allows me to cook food fast but also make healthy dishes by preserving nutrients. It's a great way to cook vegetables. Last, but not least, clean-up is super easy. And who doesn't love that?

    Order Your Power Quick Pot 

    If you would like to order one of these super appliances CLICK HERE. You can also get lots of great cooking tips and recipes from their website or by following on their Facebook page or Instagram .

    So check out my Vegetable Barley Soup recipe. Now let me go cook something for dinner in 15 minutes! So healthy but so comforting.

    Vegetable Barley Soup Recipe

    Try my hummus veggie sandwich recipe to go with a bowl of this soup!

    RECIPE

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    5 from 5 votes

    Super Quick Vegetable Barley Soup

    Make this healthy vegetarian soup  in 15 minutes in your instant pot or pressure cooker! Stovetop version is also included in the notes.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Soup
    Cuisine: American
    Servings: 6
    Calories: 163kcal

    Ingredients

    • 1 tablespoon olive oil
    • 1 small yellow onion, peeled and chopped
    • 2 carrots, peeled and chopped
    • 16 ounces frozen soup vegetables
    • 14 ounce can fire roasted tomatoes
    • 32 ounces vegetable broth or stock
    • ½ cup quick cooking barley
    • salt and pepper, to taste

    Instructions

    • Set the Power Quick Pot to saute. Once it is hot, add the oil, onion and carrots. Saute for 5 minutes or until vegetables are soft. 
    • Add the frozen soup vegetables, tomatoes with juices, broth and barley. Set the Power Quick pot to pressure cooker and a custom time of 7 minutes on med. 
    • Once soup has completed cooking time, slowly release pressure for 5 minutes. Remove lid and season with salt and pepper to taste.  

    Notes

    Stovetop Version: Follow the instructions but instead of cooking for 7 minutes, after putting everything in the pot (on med high heat), cook for about 10 minutes or until mixture comes to a boil. Lower heat and simmer for about 15 more minutes or until barley is cooked and vegetables are tender.

    Nutrition

    Calories: 163kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Sodium: 758mg | Potassium: 289mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7820IU | Vitamin C: 11.1mg | Calcium: 53mg | Iron: 1.5mg
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    Comments

    1. Aditi Wardhan Singh says

      October 12, 2018 at 5:57 pm

      I love my instant pot and the power pot seems to do that and a lot more. This soup would be perfect for winter days ...

      Reply
    2. Patricia @ Grab a Plate says

      October 13, 2018 at 1:38 pm

      I definitely need to try this in my IP! I love any soup with barley, and this looks wonderful!

      Reply
    3. Annette Dattilo says

      October 15, 2018 at 8:06 am

      Yum! the perfect season for soup! And I think I need one of those quick pots too, so versatile.

      Reply
    4. Peachy @ The Peach Kitchen says

      October 15, 2018 at 4:33 pm

      That looks like something every mom has to have in their kitchen!!!

      Reply
    5. Sandi says

      February 13, 2019 at 2:39 pm

      5 stars
      I love anything that makes getting dinner ready quicker. I will have to check it out.

      Reply
    6. Corinne says

      February 13, 2019 at 2:59 pm

      5 stars
      So easy and really yummy! Thanks for the recipe.

      Reply
    7. Lindsay Cotter says

      February 27, 2019 at 10:19 pm

      5 stars
      Comfort food for the win! Will be so good for dinner on a cold night!

      Reply
    8. Toni | Boulder Locavore says

      February 28, 2019 at 9:20 pm

      5 stars
      I really love how comforting it looks! So yummy!

      Reply
    9. Renee Schouten says

      December 15, 2019 at 5:50 pm

      Hi There,
      Can I do this recipe on my stovetop?
      Renee

      Reply
      • lisa says

        December 17, 2019 at 10:43 am

        Hi Renee. Yes, you can! Follow the instructions but instead of cooking for 7 minutes, after putting everything in the pot (on med high heat), cook for about 10 minutes or until mixture comes to a boil. Lower heat and simmer for about 15 more minutes or until barley is cooked and vegetables are tender. I am going to create an on the stove top version since you are not the only person that asked for the instructions. Happy cooking!

        Reply
        • Miriam says

          December 21, 2022 at 4:56 am

          Thanks for the stovetop version!

          Reply
    10. Alison says

      January 16, 2021 at 11:27 am

      5 stars
      This was super yummy! It’s always so nice to find an easy and super tasty vegan recipe! I love the use of frozen veggies, I used a bag of organic carrots peas corn and green beans. I also added a few other things, Besides the onion and carrots I also added a few stalks of celery. I used slightly less barley and doubled the vegetable broth, Along with adding some smoked paprika, cumin, oregano, Basil and parsley. Even though I added extra broth and used slightly less barley, it was almost like a stew at the end, I ended up adding some water. It was great! So yummy. Definitely keeping this to make again! Super easy go to soup! Thanks for such a great easy and tasty recipe! Do you have other vegan recipes on your blog? Wink wink 😊

      Reply
      • lisa says

        January 20, 2021 at 10:48 am

        Thanks for the kind comments. I do have some more vegan recipes....here are a few https://www.jerseygirlcooks.com/category/vegan/ . Many of my salad recipes are vegan...you just have to search through them.

        Reply
    11. Jennifer says

      October 25, 2022 at 5:06 pm

      This sounds so good!
      Do you have instructions for slow cooker method?

      Reply
      • lisa says

        November 10, 2022 at 9:26 am

        I have not made this recipe in the slow cooker. I'm sure you could try it and adjust the time accordingly. Make sure NOT to use quick cooking barley and I would think it would take about 6 to 8 hours on low. Good luck!

        Reply

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    Hi, I'm Lisa

    I love creating recipes and cooking for my family and friends. It's great to bring everyone to my kitchen to talk, laugh and eat. I also like to spread my love for cooking to others. So grab an apron and let's do it together. I promise my recipes will be easy and delicious!

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