Bean and Barley Vegetable Soup


1 onion, diced

2 celery stalks, diced

2 large carrots, diced

1 zucchini, diced

1 T vegetable oil

8 cups chicken or vegetable broth

1 cup pearled barley, uncooked

1 cup pinto or white beans, pre-soaked if dry (see note below*)

1 can (14.5 oz) diced tomatoes

1/4 t salt

1/2 t pepper

1/4 t celery salt

1/2 t dried basil

1/2 t oregano

1/2 t thyme

2 large bay leaves


In a large soup pot, sauté the onions, celery, carrots, and zucchini for 4-5 minutes until soft. Add the broth, all of the other ingredients and bring to a boil. Then reduce heat to medium low.

Simmer for at least an hour, stirring occasionally, until the barley is soft and somewhat fluffy. Add more spices to taste, discard bay leaves and enjoy!

*NOTE: You can soak the beans for 6 hours or overnight. A quicker method is to put the beans in cold water and bring them gently to a boil. Remove the saucepan from the heat and allow them to remain in the water for 1 to 2 hours only.

(Adapted from a recipe found on

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