Free in Babylon Barley and Vegetable Soup Mix

Ingredients: Barley, dehydrated potatoes, Vegetable Base (yeast extract, vegetable extracts [contain celery seed oleoresin and mustard oil], tapioca starch, Real Salt™, garlic, onion, bell pepper, turmeric, parsley, celery, ground rice hulls, black pepper, tomato), carrot, bell pepper, celery, garlic, onion, parsley, black pepper, italian seasoning, basil, thyme, spices.

Whenever possible, we source our ingredients from Pacific Northwest farmers and processors. We believe local sourcing means fresher ingredients, fewer transportation miles, and stronger relationships with the people behind our food.

SMALL SIZE You will need

• 4 cups water
• 4 oz tomato sauce or 1/2 cup chopped tomatoes

LARGE SIZE You will need

• 8 cups water
• 8 oz tomato sauce or 1 cup chopped tomatoes

Stove Top Directions: 

1. Open package with scissors
2. If using meat, brown it in a 4-quart saucepan, then drain any excess fat. Add water and both seasoning packets.
3. Bring to a boil, then stir in the barley mix and tomato sauce.
4. Reduce heat to low, cover, and simmer for about 50 minutes, or until the barley is tender. Stir occasionally.
5. Season with salt and pepper to taste. Serve hot.

Crock Pot Directions: Add water, the entire soup mix, tomato and meat to the slow cooker.  Cook on low for 6 to 8 hours or on high for 3.5 to 5 hours. Enjoy!

Instant Pot Directions: Reduce water by 1/2 cup for the small package or 1 cup for the large. Add water, entire soup mix, meat and tomato to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 14 minutes, allow the pressure to release naturally, add 2 minutes if you will manually let the steam off. Enjoy! 

Creamy: Reduce water by 1 cup, just before serving add 1 cup milk, cream or milk substitute.

Switch up the meat: Add ground beef, turkey, or leftover steak/roast that has been cut up.

Mix up the tomatoes: Use 1 cup fresh chopped tomatoes instead of tomato sauce.

Vegetable Overload: 10-15 minutes before the soup is done add 1-2 C. cabbage, bok choy or leeks.

Spice it up: Add a pinch of smoked paprika or a dash of cayenne pepper for an extra kick.

Top it off: Garnish with a dollop of sour cream or a sprinkle of grated Parmesan cheese.

Add a crunch: Toast some seeds or nuts, like pumpkin or sunflower seeds, to sprinkle on top for added crunch.

Fun Fact: Roman Gladiators were known as hordearii, which means “eaters of barley.” 

Free in Babylon Barley & Vegetable is part of a small group of Rill Foods recipes originally created in the early 2000s for a friend writing a book on the Daniel Fast. These soups were developed to follow simple, whole-food guidelines inspired by that way of eating—plant-based, no added sugar, and nothing artificial—while still being hearty and satisfying.

The name reflects the biblical story of Daniel and his friends—Shadrach, Meshach, and Abednego—who were taken into Babylonian captivity in 605 BC. Although they lived in exile for many years, the story describes how they remained committed to their beliefs, choosing not to compromise their dietary or spiritual practices even under pressure. Despite their circumstances, they are portrayed as remaining strong, faithful, and resilient.

The Daniel Fast, based on passages in Daniel 1 and Daniel 10, is a partial fast practiced by many Christians today. It emphasizes simple, plant-based foods and is often described as a more restrictive form of vegan eating.

These original Rill Foods recipes were created to align with those principles while still offering the kind of warmth and flavor that make a simple meal feel complete.