23 mins | 30 mins
Easy garden veggie soup that’s ready in only 30 minutes and loaded with vegetables! This quick and healthy soup will be one of your new family favorites!


  • 1 cup barley
  • 2 Tbsp coconut oil or butter
  • 1 small onion, diced
  • 3 carrots, sliced
  • 1 medium sweet potato, diced
  • 1-quart vegetable broth
  • 2 cups water
  • 1½ tsp Italian seasonings
  • ¼ tsp garlic powder
  • 1 bay leaf
  • 1 zucchini, diced
  • 8 oz frozen spinach
  • 10 oz frozen red peppers
  • Sea salt & pepper
  • 2 cups frozen mixed veggies


  1. Cook the barley according to the package instructions, drain and set aside.
  2. In a 5-quart dutch oven pot, melt the butter over medium heat.
  3. Add onions and cook for 3 minutes. Add carrots and sweet potato. Saute for 4-5 minutes until the veggies start to soften. Season with sea salt and pepper.
  4. Add vegetable broth, water, Italian seasonings, bay leaf, garlic powder and 2 cups of frozen mixed veggies. Bring to a low boil then reduce to a low simmer. Cover and let cook for 10 minutes or until sweet potatoes and carrots are to your desired consistency.
  5. Add frozen spinach, frozen red peppers and diced zucchini. Replace lid and cook for 5 minutes or until everything is hot. Be careful not to let it cook for too much longer once you add the zucchini and spinach because it only take a few minutes to cook or it will get mushy. I prefer it slightly firm and still bright green.
  6. Taste, and season with more sea salt and pepper.
  7. Add the barley to the soup, stir to combine and serve.