If you’re craving a cozy, nourishing meal that feels like a comforting hug on a chilly day, Vegetable Barley Soup is the answer. This vibrant, veggie-packed soup is brimming with flavor, color, and wholesome ingredients, making it a perennial favorite in our kitchen.
Why You’ll Love This Recipe
- Hearty & Filling: Barley and potatoes team up with lots of veggies for a soup that truly satisfies hunger, not just your tastebuds.
- Wholesome & Nutritious: Every spoonful bursts with vitamins, minerals, and fiber—nutrition you can see!
- Easy One-Pot Wonder: With simple steps and budget-friendly ingredients, you’ll have a fresh, homemade meal—no special skills required.
- Adaptable for All: Make it your own with whatever veggies or seasonings you have on hand—it’s practically impossible to mess up!
Ingredients You’ll Need
Making a soul-warming Vegetable Barley Soup is as simple as gathering a few fridge and pantry staples. Each ingredient is essential in building layers of flavor, heartiness, and gorgeous color—you’ll see how they all work together to create pure, cozy magic!
- Olive oil: Adds subtle richness and helps soften the aromatics.
- Yellow onion: The flavor base—its gentle sweetness is classic comfort in every spoonful.
- Celery: Brings freshness and a hint of herbal flavor to balance the soup.
- Carrots: Sweet, colorful, and a classic best friend to barley and potatoes.
- Garlic: Deepens the savoriness and brings out all the best in the veggies.
- Pearl barley: The hearty, chewy grain that gives this soup its signature earthy texture and makes each bowl satisfying.
- Italian seasoning & dried thyme: Just the right blend of herbs to infuse every bite with cozy, rustic aroma.
- Salt & black pepper: The essentials to wake up all the flavors! Adjust to your taste.
- Low sodium vegetable broth: The flavorful base for simmering everything together—choose good broth for best results.
- Canned petite diced tomatoes: Add bright acidity and depth. Petite cuts blend perfectly but regular diced work too.
- Bay leaf: The little herbal secret to “background” flavor depth in classic Vegetable Barley Soup.
- Yukon gold potatoes: Creamy, buttery, and keep their texture—perfect for soup.
- Frozen green beans: Tossed in right at the end for brilliant color and a slight crisp-tender snap.
Variations
This Vegetable Barley Soup is one of those dreamy recipes practically made for riffing—don’t be afraid to mix things up to fit your cravings, dietary needs, or whatever’s hanging out in your crisper drawer!
- Make it gluten-free: Swap out barley for brown rice or gluten-free pasta to keep all the coziness, minus the gluten.
- Add more veggies: Spinach, kale, or zucchini make delicious additions—simply stir them in during the last 5-10 minutes of cooking.
- Pump up the protein: Add rinsed chickpeas or white beans near the end of cooking for extra plant-based protein and texture.
- Switch up the grain: Try farro, quinoa, or wild rice for fun flavor and texture twists if you’re out of barley.
How to Make Vegetable Barley Soup
Step 1: Soften the Aromatics
Start by warming up the olive oil in your favorite Dutch oven or large soup pot over medium heat. Toss in the chopped onion, celery, and carrots—this trio is your flavor base! Stir occasionally for about 5 minutes until everything begins to soften and smell amazing.
Step 2: Add Garlic & Seasonings
Stir the minced garlic into the softened veggies and cook for about 30 seconds, just until it’s fragrant. Then add the rinsed barley, Italian seasoning, dried thyme, salt, and black pepper. Give everything a good stir to coat the barley in those savory flavors.
Step 3: Pour in the Broth & Tomatoes
Next, pour in the vegetable broth, add your can of diced tomatoes, and drop in the bay leaf. Stir well, bring the mixture up to a simmer, then reduce the heat to low and cover the pot. Let the soup simmer gently for 25 minutes—this is when the flavors really develop!
Step 4: Add Potatoes & Green Beans
After the first 25 minutes, stir in the chopped potatoes, recover, and let everything simmer for another 20-35 minutes until the barley is tender and the potatoes are creamy. Add frozen green beans during the last 5 minutes so they stay crisp-tender.
Step 5: Finish & Serve
Fish out and discard the bay leaf, then ladle the piping hot Vegetable Barley Soup into bowls. Add an extra pinch of salt or pepper if needed and enjoy right away!
Pro Tips for Making Vegetable Barley Soup
- Pre-rinse the Barley: Give your barley a thorough rinse under cool water—this removes any dust and helps keep the soup’s broth clear and fresh-tasting.
- Layer On the Veggies: For the ultimate savory depth, sauté the onion, celery, and carrot until they’re genuinely soft and sweet before adding garlic and barley—patience pays!
- Simmer Gently for Creamy Potatoes: Keep your soup at a slow, gentle simmer so the potatoes cook through without getting mushy and the barley has time to plump up.
- Customize Broth Consistency: If the soup thickens as it sits (thanks, barley!), don’t hesitate to add a splash or two of extra broth before serving to reach your ideal texture.
How to Serve Vegetable Barley Soup
Garnishes
Sprinkle bowls of Vegetable Barley Soup with a handful of freshly chopped parsley for a burst of vibrant color and herby freshness—sometimes I also love finishing it with a squeeze of lemon or a touch of coarse black pepper for extra brightness!
Side Dishes
This soup is practically begging to be paired with a slice of crusty sourdough, homemade garlic bread, or a side of flaky biscuits. For a lighter touch, serve alongside a crisp green salad with a tangy vinaigrette to balance the heartiness.
Creative Ways to Present
Ladle Vegetable Barley Soup into oversized mugs for casual, fireside sipping, or serve in individual mini cocottes for a dinner party ‘wow’ factor. If you’re feeling playful, set up a “soup bar” with toppings like grated Parmesan, toasted pumpkin seeds, and fresh lemon zest so everyone can customize their own bowl!
Make Ahead and Storage
Storing Leftovers
Leftover Vegetable Barley Soup tastes even better the next day—simply cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days. The flavors continue to deepen, making it an awesome grab-and-go lunch option.
Freezing
This soup freezes beautifully! Cool completely, portion into freezer-safe containers (leave a little room at the top for expansion), and freeze for up to 3 months. Thaw overnight in the fridge for easiest reheating.
Reheating
To reheat, gently warm your Vegetable Barley Soup on the stove over low heat, adding a splash of extra broth or water as needed (the barley keeps soaking up liquid). Stir occasionally and heat until piping hot—microwaving in bursts also works well for single servings.
FAQs
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Can I use hulled barley instead of pearl barley?
Absolutely—hulled barley is minimally processed and a little chewier, but keep in mind that it takes longer to cook (about 45-60 minutes rather than 30). Just check for doneness before adding the potatoes and green beans so everything is perfectly cooked.
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Is Vegetable Barley Soup vegan?
Yes! As written, this recipe is fully vegan (and vegetarian), though you could sprinkle bowls with cheese or add buttered bread on the side if you wish—either way, the soup itself is dairy- and animal product–free.
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Can I make Vegetable Barley Soup in advance?
You sure can! This soup actually improves with time, making it ideal for meal prep. The barley may absorb extra liquid overnight, so add a splash of broth when reheating to maintain the perfect texture.
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What other vegetables are good in Vegetable Barley Soup?
Almost anything! Zucchini, spinach, peas, bell peppers, corn, and leafy greens are all excellent additions. Toss in your favorites or whatever you have on hand, especially near the end of cooking so they stay bright and crisp.
Final Thoughts
I can’t wait for you to simmer up a batch of this Vegetable Barley Soup—each bowl is pure homemade comfort, brimming with color, flavor, and love. If you try it, please let me know how you made it your own and who you shared it with. Happy cooking!
Print
Vegetable Barley Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Warm up with a comforting bowl of Vegetable Barley Soup, a hearty and nutritious dish that’s perfect for chilly days. This soup is packed with vegetables, barley, and flavorful herbs in a savory broth.
Ingredients
Vegetable Barley Soup Ingredients:
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, sliced into 1/4-inch thick rounds or half rounds if large
- 4 cloves garlic, minced
- 3/4 cup pearl barley, rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 6 cups low-sodium vegetable broth, plus more as needed
- 15-ounce can petite diced tomatoes
- 1 bay leaf
- 1/2 pound Yukon gold potatoes (1-2 potatoes), chopped into 3/4-inch pieces
- 3/4 cup frozen green beans
Instructions
- Saute Vegetables: Heat olive oil in a Dutch oven over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
- Add Aromatics: Stir in garlic and cook for 30 seconds.
- Incorporate Barley and Seasonings: Add barley, Italian seasoning, thyme, salt, and pepper.
- Add Broth and Tomatoes: Pour in vegetable broth, diced tomatoes, and bay leaf. Simmer covered for 25 minutes.
- Cook Potatoes and Green Beans: Stir in potatoes, cover, and simmer for an additional 20-35 minutes. Add green beans in the last 5 minutes of cooking.
- Serve: Remove bay leaf before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 9g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
