Hearty & Healthy: Irish Farmhouse Vegetable Soup Recipe

Welcome to the delicious world of Irish farmhouse vegetable soup, a hearty and comforting soup that promises to warm your soul with every spoonful. This easy homemade vegetable soup recipe is one of the best veggie soup recipes you’ll ever try. It’s healthy, delicious, and simple to make, perfect for a quick weekday dinner or a lazy weekend lunch.

This Irish farmhouse vegetable soup is the ultimate comfort food that the whole family will love. Packed with the goodness of fresh vegetables like carrots, leeks, celery, turnips and barley, this flavorful and nutritious soup will leave you feeling satisfied and nourished.

In this recipe article, I will guide you through every step of making this traditional Irish dish. From the ingredients list to storage tips, I will share my expert advice on how to make this soup rosemary croutons to perfection. So let’s get started!

Why You’ll Love This Recipe

Irish Farmhouse Vegetable Soup
Irish Farmhouse Vegetable Soup

Looking for a healthy and delicious soup recipe? Look no further than the Irish Farmhouse Vegetable Soup Recipe! I assure you that this recipe is not only easy to make, but also full of flavor and nutrition.

This recipe uses a wide variety of fresh vegetables, including leeks, celery, carrots, turnips, and barley, which are all nutritious and excellent for your health. Plus, the use of a homemade vegetable broth adds an extra depth of flavor to this soup.

In addition to its health benefits, this soup is also incredibly filling and perfect for any cold winter evening. It’s the kind of dish that just warms you up from the inside out.

But that’s not all! This soup is both versatile and customizable, making it perfect for any household meal. You can easily tailor the ingredients to fit your taste preferences – add extra pepper or salt if you like something more spicy or savory. If you are feeling adventurous, I recommend trying this soup with rosemary croutons for some added texture and an infusion of herbaceous goodness.

Treat yourself to a truly cozy and soul-warming experience with this Irish Farmhouse Vegetable Soup Recipe tonight. You won’t regret it!

Ingredient List

 A bowl of pure goodness!
A bowl of pure goodness!

Welcome to the ingredient list!

Let’s take a look at what you will need for this recipe:

  • 2 leeks, diced 1/2 inch pieces
  • 2 celery sticks, sliced 1/4 inch pieces
  • 4 carrots, peeled and diced into 1/4 inch pieces
  • 2 turnips, peeled and diced into 1/4 inch pieces
  • 1/4 cup barley
  • 2 bay leaves
  • 8 cups water or vegetable broth
  • 2 tablespoons cornstarch (optional, for thickening)
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • 1 tablespoon of olive oil

This soup is a perfect hearty and healthy meal. The ingredient list includes an array of vegetables and barley making it full of vitamins, minerals and fiber.

The Recipe How-To

 Just what the doctor ordered on a chilly day!
Just what the doctor ordered on a chilly day!

Now that we’ve covered all the ingredients let’s get started on the fun part: making our Irish Farmhouse Vegetable Soup!

Preparing the Vegetables

  1. Wash, peel and chop all of your veggies (2 carrots, 2 celery sticks, 2 leeks and 1 large potato) into small pieces.

  2. Heat 2 tbsp of olive oil in a large saucepan over medium-high heat.

  3. Add your onion, leek and potato to the pot and stir for a few minutes until they have slightly softened.

  4. Add your vegetable broth (6 cups), bay leaves (2), barley (½ cup), cornstarch (1 tbsp), salt (½ tsp) and pepper (¼ tsp). Bring it to boil before reducing the heat and allowing it to simmer for about 30 minutes or until the veggies are soft.

  5. While the soup is simmering, in a separate skillet, heat up some Kerrygold Irish butter over medium heat. Once melted, add in your sliced scallions (about 4) and cook until they’re lightly browned.

Bringing it all Together

  1. Once the vegetables in your soup are thoroughly cooked, you can remove the bay leaves from the pot.

  2. Take out roughly about two cups of soup from the pot and blend it in a blender until smooth.

  3. Mix the blended soup back into the pot again.

  4. Add in your sautéed scallions from step five and mix well together.

  5. Top with fresh parsley before serving hot!

That’s all there is to it – this farmhouse vegetable soup is easy to make and such a comforting dish for any time of year!

Substitutions and Variations

 Vegetarian delight!
Vegetarian delight!

The beauty of Irish farmhouse vegetable soup is its versatility when it comes to ingredients. So, feel free to experiment with substitute veggies that are easily available to you. Use your favorite vegetables. If you are not a fan of carrots or parsnip, try zucchini or squash instead.

Additionally, this soup recipe can be adjusted to fit any dietary needs or preferences. To make it vegetarian or vegan, simply use vegetable broth instead of chicken broth. Cream can be replaced with coconut cream. If you want to make a gluten-free version, swap out the barley for quinoa or rice.

You can add meat or fish to this soup if you prefer. For instance, add diced cooked chicken, turkey or ham to give the soup more substance and protein. If you’re inclined towards seafood then simply add shrimp, scallops or fish just before serving.

For an extra twist, try adding more spices like thyme and rosemary to the soup recipe for an enhanced flavor experience. Make it spicy by sprinkling some cayenne pepper on top for a bit of a kick.

No matter what ingredients you use, this Irish farmhouse vegetable soup recipe is sure to warm your soul with every spoonful. Don’t shy away from experimenting with unique combinations- you might discover a new favorite!

Serving and Pairing

 Soup season in full swing.
Soup season in full swing.

Irish Farmhouse Vegetable Soup is a delightful meal to enjoy on a chilly day. It pairs well with a thick slice of warm, crusty bread such as Irish soda bread or baguette. The aroma of freshly baked bread combined with the savory smell of the soup will whet your appetite.

For a more substantial meal, serve your soup with a side salad topped with scallions and fresh parsley. The fresh vegetables in the soup go along amazingly well with the crisp greens in the salad.

The refreshing taste of a glass of Sauvignon Blanc, Chardonnay or Pinot Noir will balance out the creamy flavors in the soup. If you’re pregnant or don’t consume alcohol, you can opt for sparkling water or cucumber-infused water for a refreshing beverage to savor with your soup.

Irish Farmhouse Vegetable Soup also works well as an appetizer before serving any traditional Irish main course such as Shepherd’s Pie, Corned Beef and Cabbage or Colcannon. Whatever follows, one thing for sure is that your taste buds will be thrilled by the deliciousness of this wonderful soup.

Make-Ahead, Storing and Reheating

 Flavor-packed without the guilt!
Flavor-packed without the guilt!

The great thing about this Irish Farmhouse Vegetable Soup recipe is that it can be made ahead of time and stored for later use. For those looking for meal prep options, this soup is a great choice as it can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.

When it comes to reheating, simply place the desired amount of soup in a saucepan over medium heat until it begins to simmer. Allow it to simmer for a few minutes, stirring occasionally, until it reaches your desired temperature.

If you’re using rosemary croutons or any other toppings, add them after heating your soup, as they will lose their texture if added beforehand.

Keep in mind that when reheating frozen soup, you may need to add some additional water or vegetable broth to thin it out. This is because the soup will naturally thicken as it freezes and reheats.

I recommend labeling the container with the date you prepared the soup, so you know how long it has been stored. Additionally, make sure to store it in an airtight container to prevent any excess air from spoiling the soup prematurely.

Whether you want a quick and healthy lunch or an easy dinner option, this Irish Farmhouse Vegetable Soup recipe has got you covered. Its ability to be stored and reheated with ease makes it an even more convenient option for busy weeknights.

Tips for Perfect Results

 A rainbow in a bowl!
A rainbow in a bowl!

You’re about to learn some tricks of the trade for making my Irish Farmhouse Vegetable Soup Recipe a success. Here are some tips for perfect results that I’ve picked up on my culinary journey.

1. Sauté vegetables first

Sautéing the leeks, onions, celery, and carrots creates a depth of flavor that sets this soup apart. Don’t pass up this step and miss out on extra flavor.

2. Use high-quality ingredients

In a soup recipe, each element matters. That’s why it’s vital to use fresh, high-quality ingredients where possible, like Kerrygold Irish Butter.

3. Substitute veggies if needed

The great thing about vegetarians soup recipes is that they are customizable based on what you have on hand. Swap out vegetables like turnip or celeriac with potatoes or sweet potato based on what’s in season and what you have available.

4. Add herbs at the right time

Adding herbs like rosemary to your soup can accentuate its flavor profile. Be sure to add fresh herbs towards the end of cooking so their flavors don’t get lost while melding with other ingredients.

5. Cornstarch is optional

This recipe calls for cornstarch as a thickening agent, but it’s not necessary if you don’t want to use it; just simmer slightly longer until you reach your preferred consistency.

6. Don’t overcook barley

Barley cooks much faster than many other grains; check it often to ensure it doesn’t become too soft.

7. Add salt and pepper at the end

You definitely need both salt and pepper in this vegetable soup! But wait until the end to season so you can adjust according to your tastes and preference.

8. Serve hot with rosemary croutons

Last but not least is serving this vegetable soup recipe hot with rosemary croutons! It adds an extra texture and flavour that gives the whole dish an elegant feel, but it’s entirely optional if you prefer a simpler presentation.

Follow these tips and enjoy your wholesome, comforting Irish Farmhouse Vegetable Soup!

Bottom Line

In conclusion, this Irish Farmhouse Vegetable Soup recipe is a must-try for any soup lover. It is easy to make while providing a hearty and healthy meal for you and your family. The combination of fresh vegetables, barley, and flavorful spices makes it one of the best veggie soups you will ever try.

The Irish countryside has always been known for its authentic dishes, and this soup recipe is no exception. It’s traditional, wholesome, and perfect on a cold winter’s night.

If you want to experience an explosion of flavors in your mouth, then this farmhouse vegetable soup is the right choice for you. The ingredients are carefully chosen to bring out the authentic Irish taste into your bowl.

So don’t hesitate any longer; let’s start cooking our way to a wholesome meal that will leave us satisfied and full of warmth inside. This recipe will not only be delicious but also very filling and nourishing.

In summary, this soup is an excellent choice when it comes to homemade vegetable soups. With simple ingredients, easy-to-follow directions, and delicious results, it is no wonder that it’s one of the most popular recipes of Donal Skehan.

Thus, I strongly recommend giving this Irish Farmhouse Vegetable Soup recipe a try! You won’t regret it!

Irish Farmhouse Vegetable Soup

Irish Farmhouse Vegetable Soup Recipe

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. This will make 3/4 gallon soup, enough for 12 8 oz servings. NOTE: "White chicken stock" is made by using unroasted chicken bones. If using store-bought chicken stock, use a low sodium variety and be careful when seasoning -- you don't want an overly salty broth.
Course Starter/Soup
Cuisine Irish
Keyword < 4 Hours, Chowders, European, Vegetable
Prep Time 30 minutes
Cook Time 35 minutes
Calories 370.6kcal


  • 2 rutabagas, diced
  • 2 turnips, diced
  • 2 carrots, diced
  • 2 white onions, diced
  • 3/4 bunch celery, diced
  • 2 leeks, diced and washed
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3/4 gallon white chicken stock (see NOTE above)
  • 2 bay leaves
  • 1 1/2 lbs barley
  • 4 tablespoons olive oil
  • 1/4 lb chicken base
  • 3/4 tablespoon onion powder
  • 1/2 bunch fresh parsley, chopped
  • 1/2 bunch scallion, diced (green onion)
  • 1 tablespoon salt (to taste)
  • 1 tablespoon pepper (to taste)


  • Dice all the vegetables and mix, then set aside.
  • Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
  • In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
  • Heat a large saute pan, then add the olive oil and keep on medium heat.
  • When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
  • Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
  • When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
  • Continue to stir -- the soup should become thick.
  • Garnish with parsley & scallions, then serve.


Serving: 486g | Calories: 370.6kcal | Carbohydrates: 60.1g | Protein: 14.4g | Fat: 8.9g | Saturated Fat: 1.7g | Cholesterol: 7.2mg | Sodium: 1041.3mg | Fiber: 12g | Sugar: 7.8g

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