Barley, Squash and Broccoli Soup

  • Preparation 20 MIN
    Cooking 1 H
  • Makes 4 to 6 servings
  • Freezes



  1. In a saucepan over medium heat, brown the chicken and onion in the oil. Add the carrot, garlic and mustard seeds. Cook for 5 minutes. Add the barley, broth and herbs. Season with salt and pepper and stir thoroughly. Bring to a boil.
  2. Cover and simmer for 25 minutes. Add the squash and cook for about 20 minutes or until the barley and squash are tender. Add the broccoli and cook for 5 minutes. Adjust the seasoning.


When reheating the soup, add broth. The barley will have absorbed much of the liquid while cooling.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/4 of the recipe

With no-salt added homemade or commercial broth

Content % Daily Value
Calories 340  
Total Fat 10 g  
Saturated Fat 2 g  
Sodium (salt) 225 mg  
Carbohydrates 44 g  
Fibre 8 g  
Protein 19 g