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Close up photo of a bowl of squash and zucchini soup with a vegan chicken broth topped with scallions in a white bowl with a spoon digging into it

Vegetable Soup (without tomatoes)

Terrence Roche
This is a great recipe for a tomato-free garden vegetable soup that you are sure to love! It’s packed with barley, squash, zucchini, and so many other garden vegetables in a vegan chicken bouillon broth loaded with herbs and spices. It’s easy to make and sure to please. It may just be your new favorite vegetable soup!
5 from 3 votes
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Soups
Cuisine Soups
Servings 8 bowls
Calories 223 kcal

Ingredients
  

  • 2 Tbsp olive oil optional
  • 2 cups peeled and diced carrots
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced onion
  • 4 cloves garlic finely minced
  • 1/2 cup + 2 Tbsp vegan chicken bouillon powder
  • 1 Tbsp fresh rosemary - stemmed and rough chopped
  • 1 Tbsp fresh oregano - stemmed and rough chopped
  • 1 Tbsp fennel seeds - rough chopped
  • 1/2 Tbsp fresh thyme - stemmed and rough chopped
  • 1 tsp ground coriander
  • 3/4 tsp ground white pepper
  • 3/4 tsp red pepper flakes
  • 2 Bay leaves
  • 12 cups 3 quarts hot water
  • 2.5 cups peeled and diced russet potatoes
  • 1 cup uncooked barley
  • 3 cups halved and sliced zucchini
  • 2 cups halved and sliced yellow squash
  • 2 cups diced red bell pepper
  • Sliced scallions for garnish topping

Instructions
 

  • In a large soup pot, heat the olive oil over medium high heat and add the garlic, carrots, celery, and onion (aka “mirepoix”). Saute for about 5 minutes until aromatic. 
  • Then, add all the herbs and spices, including the bouillon powder and bay leaves, to the mirepoix. Stir to coat.
  • Add the barley, potatoes, and hot water and turn the heat to high. Bring to a boil and allow to cook uncovered for 20 minutes.
  • Add the zucchini, squash, and bell pepper. Turn the heat to down to medium and continue to cook for another 25-30 minutes (uncovered) until all the vegetables and barley are cooked through.
  • Serve hot in a bowl. Remove the bay leaves before serving if desired. Serve topped with scallions alongside a crusty piece of bread with a hefty slather of vegan butter.

Nutrition

Serving: 1bowlCalories: 223kcalCarbohydrates: 42gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 423mgFiber: 9gSugar: 8g
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