Vegetable Barley Soup

Boat life means making use of cooking ingredients that are easy to store. In cooler temperatures this stew/ soup is like a warm hug after a day on the water. 

You can easily use half a cabbage and a sweet potato as well. 

  • Prep Time – 10 minutes
  • Cook Time – 30 minutes
  • Total Time – 40 minutes


  • 1 tablespoon olive oil
  • 1 small onion
  • 1 small carrot
  • 2 stalk celery
  • 1 garlic clove minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon thyme
  • 1/8 teaspoon curry powder
  • 1/2 can cannellini beans
  • 1/4 cup peas
  • 3/4 cup barley
  • 6 cups broth chicken or vegetable
  • salt + pepper


  • In a large saucepan, heat the olive oil over medium heat. Cut the onion, carrots and celery in a small dice and toss into the pot with the minced garlic and red pepper flakes. Stir and cook for 8 minutes or until veggies have softened.
  • Add in the thyme, curry powder, a little salt and pepper, cannellini beans, peas and barley. Stir together, then pour in the broth. Cook for 20 minutes or until barley is tender.
  • Taste and season with more salt and pepper.

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