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Irish Vegetable Soup


Irish Vegetable Soup is the stuff of legends. Fresh garden vegetables, chicken stock and barley combine together in the slow cooker to make a hearty bowl of comfort! Irish homemade Vegetable Soup is easy, nourishing, naturally gluten free and can easily be vegan by swapping out the chicken stock to vegetable. This recipe is will give you all the Irish Pub Vegetable Soup feels – enjoy!

This recipe is for a Northern Irish Vegetable Soup, as the vegetables are not puréed and so its’s not creamy, as in other parts of Ireland. This old fashioned vegetable and barley soup has been around for centuries. The idea being, it was a good way to use up any available vegetables and with some barley thrown in for good measure – and sustenance.

Is there a more hearty way, than an Irish Farmhouse Vegetable Soup, to get more vegetables into your diet and to use your own homegrown produce?! The green onions, parsley (both types) and potatoes are all homegrown!

Use different vegetables and stock, serve it for lunch or dinner or even in a bread bowl – it’s thick enough. You find this Irish Vegetable Soup recipe so versatile, you’ll keep coming back to it.

Ingredients for Irish Vegetable Soup

  • Leeks.
  • Celery stalks.
  • Parsley, flat leaf (Italian) or curly. I used both.
  • Carrots.
  • Onion.
  • Potatoes. (No Irish Vegetable Soup would be without them!)
  • Chicken stock, I used homemade, previously frozen.
  • Barley, dried.

How to Make Irish Vegetable Soup

Cut off the root and stem ends of the leeks, then slice them.

Soak them in cold water, break them up to dislodge any dirt, then rinse and drain them.

Remove the root and top of the slices of celery. Wash each stalk carefully, then slice.

Peel, half, then chop the onions.

Peel the carrots. Use your vegetable peeler or knife to remover the stalks.

Chop carrots into uniform slices.

Wash scallions, remove the root but not the white part. Chop into uniform pieces.

Wash parsley and remove the stems.

Assemble all your vegetables (except the potatoes.)

Transfer these vegetables into a slow cooker.

Peel potatoes if you don’t want to leave the skin on, otherwise wash the skins and cut into chunks. Rinse the barley by placing it in a sieve and running cold water through it.

Add the potatoes and barley to the slow cooker.

Pour stock into the slow cooker.

Add salt and pepper and turn the slow cooker onto high for 4 hours or low for 8 hours. Serve this Irish Vegetable Soup hot with fresh Irish bread.

Flexibility

This Irish Vegetable Soup with barley is authentically Northern Irish. Feel free to use an alternative pulse such as lentils or split peas or even beans. Omit them altogether to lower calories.

As this Vegetable Soup uses vegetables easily sourced in Ireland, it doesn’t mean that only those vegetables should be used. Other vegetables to include are garlic, shallots, parsnips, turnips, even corn, bell peppers and varieties of squashes / marrow. The more you deviate from this original recipe, the more the taste and nutritive value will change. Scroll down below the actual recipe to see the calories in this homemade Irish Vegetable Soup.

Many people from Ulster (one of the four provinces in Ireland) will know this Soup as Irish Chicken and Vegetable Soup, where a boiling fowl (retired egg laying hen) is cooked in water. This makes a flavorful stock. It is this chicken stock that becomes the base for the soup, with the chicken meat added to boost the protein level.

Substitute the chicken stock with vegetable stock to make it vegan. I have used my homemade vegetable stock made with vegetable scraps to make this Soup, and it has been absolutely delicious.

A favorite pub grub choice, this traditional Irish Vegetable Soup is often spotted on the lunch menu. But as it is a hearty Irish Vegetable Soup, with a higher vegetable and barley to stock ratio, it lends itself well to being served in a bread bowl. Small round sourdoughs are fairly easy to find in the States, if I were in N. Ireland, I would use a Belfast Bap!

This slow cooker Irish Vegetable Soup recipe is so easy, all the ingredients are thrown (not literally) into the slow cooker, the dial gets turned and you walk away. This recipe can be cooked on slow cooker mode in the Instant Pot, or cooked stove top.

Storage of Homemade Irish Vegetable Soup

Store this Soup in an airtight container. I recommend using large mason jars. Freeze this Soup for up to 3 months. Defrost overnight in the refrigerator.

If you only need to refrigerate Soup, then do so for up to 5 days. Reheat both previously frozen and refrigerated Soup either on the stove top or microwave. Be sure the temperature of the Soup reaches 165 degrees F / 75 degrees C using a digital thermometer. Do not use the slow cooker to reheat the Soup.

A Tip From Me

Dont’ forget to save all those lovely vegetable scraps to make homemade Vegetable Stock with. It saves money and it’s easy to make!

Different types of Vegetable Stock, 2 types are frozen in freezer bags, 3 types in mason jars, some vegetables in the foreground.
Various flavors of Instant Pot Vegetable Stock from Scraps.

Equipment

Slow Cooker.

I recommend this slow cooker available from Amazon.

By clicking on the image, you will be redirected to a third party seller. As an Amazon Associate, I earn from qualifying purchases.

Bowl containing Irish Vegetable Soup.

Irish Vegetable Soup

GillianGillian
Fresh garden vegetables, chicken stock and barley combine together in the slow cooker to make a hearty bowl of comfort! Irish homemade Vegetable Soup is easy, nourishing, naturally gluten free and can easily be vegan by swapping out the chicken stock to vegetable.
5 from 1 vote
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Lunch, Main Course
Cuisine Irish
Servings 8 people
Calories 276 kcal

Equipment

Ingredients
 
 

  • 1 lb carrots
  • 11 oz onion 1 large
  • 8 oz leeks 1 large
  • 10 oz celery 6 stalks
  • 2 oz parsley generous bunch
  • 10 oz potatoes
  • 8 oz barley
  • 4 pints chicken stock

Instructions
 

  • Cut off the root and stem ends of the leeks, then slice them. Soak them in cold water, break them up to dislodge any dirt, then rinse and drain them.
  • Remove the root and top of the slices of celery. Wash each stalk carefully, then slice.
  • Peel, half, then chop the onions.
  • Peel the carrots. Use your vegetable peeler or knife to remover the stalks. Chop carrots into uniform slices.
  • Wash scallions, remove the root but not the white part. Chop into uniform pieces.
  • Wash parsley and remove the stalks.
  • Peel potatoes if you don't want to leave the skin on, otherwise wash the skins and cut into chunks. Rinse the barley by placing it in a sieve and running cold water through it.
  • Add all the vegetables, along with the barley to the slow cooker.
  • Pour stock into the slow cooker.
  • Add salt and pepper and turn the slow cooker onto high for 4 hours or low for 8 hours.

Notes

All of the vegetable quantities in this recipe are entirely subjective.  Use as much or as little of each vegetable as you wish.  If you find it is too thick, add more stock or water.  Too thin – then let it reduce (gently simmer to allow the water to evaporate.)

Nutrition

Serving: 8ozCalories: 276kcalCarbohydrates: 50gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 423mgPotassium: 947mgFiber: 9gSugar: 10gVitamin A: 10716IUVitamin C: 28mgCalcium: 89mgIron: 3mg
Keyword comfort food, easy, Hearty, soup, Vegetables
Tried this recipe?Let us know how it was!

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