Vegetable Barley
  • 2 Tablespoons butter
  • 1 large yellow onion, chopped
  • 3 carrots, peeled, halved, and sliced
  • 3 ribs celery, sliced
  • 8 cups chicken broth
  • 1-1/2 cups pearl barley
  • Salt and black pepper, to taste (I used probably ½ teaspoon salt and ¼ teaspoon pepper)
  • 2 zucchini, sliced ¼-inch thick
  • 1 cup firmly packed fresh spinach leaves, washed
  1. Melt the butter in a large soup pot over medium heat and add the onions, carrots, and celery. Cook, stirring often, for 5 minutes. Add the chicken broth, barley, salt, and pepper to taste.
  2. Simmer, uncovered, for 1-1/2 hours, or until the barley is tender and the mixture is thickened. Check and stir often especially near the end of cooking time.
  3. Add the zucchini and spinach and cook about another 10 minutes, until zucchini is just tender and spinach is wilted. Taste and see if it needs salt and pepper. Serve hot.
  4. Note: When I make this again, I think I will add some fresh thyme, as I love how it tastes with vegetables and I love it with barley. Or add your favorite herb, if desired.
Recipe by The Culinary Cellar at