Toasted Barley and Pepper Soup

Toasted Barley and Pepper Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

You can try other grains in this soup too like whole spelt, farro or wheatberries.

  • Prep time
    15 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 190

  • Total Fat 5g
    • Saturated Fat 1.2g
  • Cholesterol 25mg
  • Sodium 275mg
  • Total Carbohydrate 26g
    • Dietary Fiber 5g
    • Total Sugars 7g
  • Protein 10g
  • Potassium 630mg


  • small or 2 medium carrots (peeled and diced)
  • onion(s) (diced)
  • quick cooking barley
    3/4 cup
  • olive oil
    1 tbsp
  • roasted garlic chicken sausage (links, diced)
  • celery (diced)
    2 stalks
  • red bell pepper (seeded and diced)
  • orange or yellow bell pepper (seeded and diced)
  • garlic (minced)
    2 clove
  • low sodium chicken broth (low-sodium)
    4 cup
  • tomatoes (14.5 ounce, reduced sodium, diced)
    1 can
  • bay leaves
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp


  1. Add the oil to a soup pot over medium-high heat. Add the barley and sauté until toasted, about 2 minutes. Add the sausage and sauté 2 more minutes.

  2. Add the onion, celery, carrots, and bell peppers, and sauté about 3 minutes or until the onions begin turn clear.

  3. Add the garlic and sauté 1 more minute.

  4. Stir in the chicken broth and tomatoes.

  5. Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce to a simmer. Simmer, covered, for 15 minutes.

  6. Remove the bay leaf and serve.