Tomato-basil vegetable barley soup

SmartPoints® value per serving
Total Time
1 hr 10 min
10 min
1 hr
Here's another recipe to add to your Sunday meal prep. Take an hour out of the weekend to have your lunch ready for the busy days ahead. Vegetable soup's usual subjects of tomato, basil, carrots, and celery take center stage, while the cremini mushrooms add a meaty, umami flavor to the vegetarian soup. The dish calls for pearl barley, which can be cooked like rice. Be sure to sprinkle the cheese on each individual cup or bowl right before you serve. To store leftovers, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.


Olive oil

2 tsp

Uncooked carrot(s)

1 large, chopped

Uncooked onion(s)

1 small, chopped

Uncooked celery

1 rib(s), medium, chopped

Garlic clove(s)

2 medium clove(s), minced

Fat free reduced sodium vegetable broth

4 cup(s)


1 cup(s)

Canned diced tomatoes

14½ oz

Uncooked pearl barley

½ cup(s)

Cremini mushroom(s)

½ pound(s), thinly sliced

Black pepper

¼ tsp, coarsely ground

Uncooked zucchini

1 small, chopped


½ cup(s), fresh, chopped

Shredded Parmigiano Reggiano cheese

4 Tbsp


  1. Heat oil in large saucepan over medium-high heat. Add carrot, onion, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  2. Add broth, water, and tomatoes and bring to boil. Stir in barley, mushrooms, and pepper and return to boil. Reduce heat and simmer, covered, stirring occasionally, until barley is almost tender, about 40 minutes.
  3. Stir in zucchini; cover and cook until barley and zucchini are tender, about 5 minutes longer. Remove from heat and stir in basil. Serve sprinkled with cheese.
  4. Per serving (1 cup soup and 1½ teaspoons cheese)