Barley and Celery Soup

BY : PUBLISHED : December 6th, 2013 UPDATED: August 18th, 2021

This is one of my favorite soups right now. It’s super cheap and filling to make, not to mention — extremely delicious.

I created it specifically for the Plant Based on a Budget Challenge and since it was a hit, I thought I’d make its own recipe page.

If you try to eat gluten-free, you can easily replace the barley with brown rice, just modify the recipe.

Photo by Laura Yasinitsky

laurayaz 1

Barley and Celery Soup

Toni Okamoto
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 5

Ingredients
  

  • 2 tbs oil
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 4 celery stalks, chopped
  • 2 carrots, chopped
  • 12 cups veggie broth (I used 12 cups water, 4 bullion cubes)
  • 1 lb barley
  • 1 1/2 cups broccoli
  • handful cilantro, chopped
  • red chili flakes, to taste (optional)

Instructions
 

  • In a large pot, saute garlic and onions for a minute and then add celery and carrots. Add the rest of the ingredients and boil on medium-high until barley is fully cooked.
Keyword barley, carrots, celery, cheap, cilantro, dinner, easy, fall, filling, garlic, inexpensive, onions, plant-based, quick, recipe, soup, soups, spicy, vegan, winter
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto