Vegetable Soup

Fondation OLO | Recipe | Vegetable Soup
the illustrated version
of this recipe


  • 2 L (8 cups) chicken broth
  • 1 L (4 cups) diced vegetables of your choice (onion/leek, carrots, rutabaga, green or yellow beans, cabbage, corn, green peas, celery, bell peppers, etc.)
  • 1 can (796 ml) diced tomatoes
  • 10 ml (2 tsp) dried herbs of your choice (oregano, thyme, parsley, basil)
  • 60 ml (¼ cup) pearl barley
  • 15 ml (1 tbsp) mustard powder (optional)
  • Salt and pepper to taste


1. In a large pot over medium-high heat, bring the chicken broth to a boil.

2. Add vegetables, tomatoes, herbs, barley and mustard powder. Add salt and pepper. Mix.

3. Bring to a boil, lower heat and simmer gently for 20 minutes.