Summer Barley Vegetable Soup

Summer is all about the vivid colors of vegetables and fruits. Mostly, we express the season in a form of a salad or a fruit bowl.

This summer we been having a week of rain. While it has been a bit gloomy and chilly, our garden had exploded with rich green herbs.

This Summer Barley Vegetable Soup although served warm, represents the bright colors of summer.

Happy 1st Day of Summer!


  • 8 cups of Water(if you have left over broth can be used as substitute)
  • 1 cup of Barley
  • 2 carrots, peeled
  • 2 stalks of celery
  • 8 oz. Cherry Tomatoes
  • Frozen Peas
  • Herbs: Bay leaves, parsley, spinach, parsley and cilantro (fresh herbs are the best but may be substituted for dry ones)

Step 1: Place water and barley on the stove over medium-high heat

Step 2: Peel and chop up carrots into small bite size. Once done add it to your soup pot

Step 3: Wash and remove top and bottom of celery stalks. Chop up the remains into small bite size. Once done add it to your soup pot

Step 4: Wash the cherry tomatoes, chop each one into 4 equal sizes. Once done add it to your soup pot

Step 5: Add bay leaves, salt and pepper to your soup pot, cover and bring to a boil. Once boiled, reduce the heat and leave it to simmer.

Step 6: While the soup is simmering, collect your herbs. After washing them thoroughly, chop them up into small pieces.

Step 7: Once barley is fully cooked,( should have expanded and is soft) add frozen peas and herbs. Cook for about 2 minutes and remove from heat.

Your soup is ready to serve. I hope it keeps you warm today.