Veggie Barley Soup

Veggie Barley Soup

By Naomi Hazan

This dish is super-hearty and comforting. The tender veggies and barley create a thick broth, giving the soup a stew-like consistency. This soup will help you beat the cold. Give it a try!


  • 1 cup pearled barley
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 2 tablespoons oil
  • 1 tablespoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon turmeric powder
  • ¼ teaspoon allspice
  • ¼ cup chopped fresh parsley
  • 10 cups water (add more to loosen if need be)


  1. Heat a soup pot over a high flame for 2 minutes. Add the oil and vegetables and sauté for 10 minutes until the vegetables are sweated out.


  1. Add the spices and barley, then cover with water. Boil for 30 minutes on high heat, uncovered, then lower the heat and reduce to a simmer for an additional 30-40 minutes, covered. You’ll know it’s ready when the barley is cooked through and the vegetables are tender.

Naomi Hazan is a self-taught chef based in New York. She’s been in love with food for as long as she can remember and credits that mostly to her strong Middle Eastern roots and family. Naomi started cooking at the age of 12 for family, holidays, and small get-togethers among her friends. Today, she caters for all types of affairs, from intimate sheva brachos to events for hundreds of people. Naomi always had a strong belief that good food is one of the best ways to bring people together – after all, some of the best times are shared over a great meal. Naomi can be reached at