Photo of Italian-Inspired Vegetable Barley Soup by WW

Italian-Inspired Vegetable Barley Soup

1 - 2
PersonalPoints™ per serving
Total Time
1 hr 15 min
20 min
55 min
This soup is packed with fibre from tons of vegetable and barley. Fresh basil and grated Parmesan add a punch of great flavour.


Olive oil

2 tsp(s), extra-virgin

Uncooked carrot(s)

1 large, diced

Uncooked onion(s)

1 small, chopped

Uncooked celery

¾ cup(s), diced

Minced garlic

4 tsp(s)

Reduced-sodium chicken broth

4 cup(s)


1 cup(s)

Canned diced tomatoes

14½ oz, undrained

Uncooked pearl barley

½ cup(s), pearl variety

Fresh mushroom(s)

8½ oz, thinly sliced (about 3 cups)

Black pepper

1 pinch

Uncooked zucchini

1 small, diced

Fresh basil

½ cup(s), chopped

Grated Parmesan cheese

8 tsp(s), Parmigiano Reggiano recommended


  1. Heat oil in a large nonstick saucepan over medium-high heat. Add carrot, onion and celery; cook, stirring occasionally, until onions are light golden, about 5 minutes.
  2. Stir in garlic; cook, stirring frequently, until fragrant, about 1 minute.
  3. Add broth, water and tomatoes to pan; bring to a boil over high heat.
  4. Add barley, mushrooms and pepper; cover, reduce heat to medium-low and simmer, stirring occasionally, until barley is almost tender, about 40 minutes.
  5. Stir in zucchini; cover and cook until barley and zucchini are tender, about 5 minutes. Remove from heat and stir in basil. Season to taste, if desired. Spoon into bowls and sprinkle each serving with 1 teaspoon grated Parmesan cheese. Yields about 1 cup per serving.


This soup keeps very well. Refrigerate up to 5 days or freeze in airtight containers up to 3 months.