Veggie Barley Soup
A healthy, easy to make soup that's perfect for a quick weeknight meal.
Recipe type: Soup
  • 1 Tbsp Coconut Oil
  • 2 Garlic Cloves, Minced
  • ½ Large Onion, Diced
  • 3 Carrots, Diced
  • 3 Celery Stalks, Chopped
  • 1 Zucchini, Chopped
  • 1 Tbsp Thyme
  • 1 tsp Oregano
  • 1 tsp Basil
  • 2 Bay Leaves
  • ½ tsp Pepper
  • 8 Cups Vegetable Broth
  • 4 Oz. Fresh Spinach
  • 1 15 Oz. Can Chickpeas, Rinsed and Drained
  • ½ Lemon, Juiced
  • ¼ Cup Heavy Cream
  • 2 Cups Cooked Barley
  • Salt to Taste
  1. Drop the coconut oil into a large dutch oven over medium heat.
  2. Once the oil is hot, add the garlic, onion, carrot, celery and zucchini to the pot.
  3. Let cook for 3-5 minutes stirring occasionally.
  4. Add in the thyme, oregano, basil bay leaves and pepper.
  5. Cook for an additional 2-3 minutes.
  6. Pour in the vegetable broth and allow the soup to come to a boil.
  7. Once the soup begins to boil, turn down to a simmer and let cook for about 10-15 minutes.
  8. Stir in the chickpeas and add the fresh spinach.
  9. Once the spinach is wilted squeeze in your lemon juice and finish with heavy cream.
  10. Add salt to taste.
  11. To serve, dish a few heaping spoonfuls of cooked barley into a bowl and ladle the soup over the top.
  12. Sprinkle with Parmesan cheese if desired.
Recipe by Mommie Cooks! at