Spicy Barley and Vegetable Soup

In my family there is nothing better than a steaming hot bowl of homemade spicy barley and vegetable soup on a blustery and cold winter day.  This soup is often requested by my family and despite being vegetarian and I guess vegan even, it is filling and hearty thanks to the pearl barley and all the veggies.  The secret to this soup is the combination of the slight spicy heat from the Scotch Bonnet Pepper and the acidic hit from the lime.  Don’t worry though, the spice level is low as long as you throw the scotch bonnet in whole and don’t try to cut it up like you are making Jerk Chicken. Still don’t believe me?  My two year old, Keira, loves this soup, and practically demands to drink the broth!  If she can handle it, so can you!

Trust me when I say this is not your everyday boring vegetable soup, it will have everyone asking for more!

Spicy Barley and Vegetable Soup Recipe

Ingredients:

2 Tbsp Olive Oil
2-3 Cloves Garlic, Minced
1 Large Onion, Chopped
2 Medium Carrots, Chopped
2 Celery Stalks, Chopped
3 Leeks, Chopped
8 Cups (2 L) Vegetable Broth
8oz Cremini Mushrooms, Sliced
1 Can Diced Plum Tomatoes
1 Cup Pearl Barley
1 Scotch Bonnet Pepper, Whole
2 tsp Dried Thyme
2 Tbsp Lime Juice
Sea Salt
Pepper

Directions:

Heat  olive oil over medium-high heat then add the garlic and onion and saute until the onion is soft, about 4-5 minutes.

Add the Carrots, Celery and Leeks and saute for another 4-5 minutes, stirring occasionally.

Stir in the vegetable broth, mushrooms, tomatoes, barley and scotch bonnet pepper. 

Bring to a boil then reduce heat and allow to simmer for 30 minutes, stirring the soup occasionally.

Remove the Scotch Bonnet Pepper.  Add lime juice and salt and pepper to taste.

Serve immediately.

Continue to Content

Yield: 8

Spicy Barley and Vegetable Soup

Print

Ingredients

• 2 Tbsp Olive Oil
• 2-3 Cloves Garlic, Minced
• 1 Large Onion, Chopped
• 2 Medium Carrots, Chopped
• 2 Celery Stalks, Chopped
• 3 Leeks, Chopped
• 8 Cups Vegetable Broth, 2 L
• 8 oz Cremini Mushrooms, Sliced
• 1 Can Diced Plum Tomatoes
• 1 Cup Pearl Barley
• 1 Scotch Bonnet Pepper, Whole
• 2 tsp Dried Thyme
• 2 Tbsp Lime Juice
• Salt
• Pepper

Instructions

1. Heat olive oil over medium-high heat then add garlic and onion and saute until onion is soft, about 4-5 minutes.
2. Add Carrots, Celery and Leeks and saute for another 4-5 minutes, stirring occasionally.
3. Stir in the vegetable broth, mushrooms, tomatoes, barley and scotch bonnet pepper.
4. Bring to a boil then reduce heat and allow to simmer for 30 minutes.
5. Remove the Scotch Bonnet Pepper. Add lime juice and salt and pepper to taste.

Nutrition Information:

Yield:

8

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!

 Enjoy!

Craving Veggies? Check out these Herb Roasted Potatoes, Crispy Bok Choy Slaw,  Spiced Cauliflower Potato Gobi and Quinoa Salad with Chili Lime Dressing!

What is your family favourite when it comes to soup?

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!