Vegetable Barley Soup

Vegetable Barley Soup is a hearty, wholesome dish packed with tender vegetables and chewy barley simmered in a savory broth. It’s a perfect one-pot meal for chilly days, offering comfort and nourishment with every spoonful.

Why You’ll Love This Recipe

• Rich in fiber and nutrients
• One-pot simplicity with minimal cleanup
• Budget-friendly and freezer-safe
• Easily customizable with different veggies or legumes
• Ideal for vegetarian and vegan diets
• Full of flavor without meat
• Great for leftovers—tastes even better the next day
• A satisfying and filling soup
• Can be made in the slow cooker or Instant Pot
• Comfort food with a healthy twist

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pearled barley
• Olive oil
• Onion, diced
• Garlic, minced
• Carrots, diced
• Celery or leeks, diced
• Potatoes (optional)
• Diced tomatoes or tomato paste
• Vegetable broth
• Mixed vegetables (green beans, corn, peas)
• Optional beans (cannellini, kidney, or chickpeas)
• Dried herbs (thyme, basil, oregano, bay leaf, parsley)
• Salt and pepper
• Optional: lemon juice, spinach, Parmesan for garnish

directions

this recipe

1. Heat olive oil in a large pot. Sauté onion, garlic, and celery/leeks until soft.
2. Stir in carrots, potatoes, tomatoes or paste, and herbs. Cook for 2–3 minutes.
3. Add rinsed barley and vegetable broth. Bring to a boil.
4. Reduce heat and simmer covered for 40–50 minutes, or until barley and veggies are tender.
5. Stir in quick-cooking veggies and beans. Cook 5 more minutes until heated through.
6. Adjust seasoning, remove bay leaf, and finish with lemon juice or garnish if desired.

Servings and timing

• Servings: 6–8
• Prep time: 10 minutes
• Cook time: 50–60 minutes
• Total time: ~60–70 minutes

Variations

• Add cooked chicken or beef for extra protein
• Use different beans like lentils or black beans
• Substitute rice or quinoa for barley for gluten-free option
• Spice it up with chili flakes or curry powder
• Make it creamy by blending part of the soup
• Stir in kale or spinach at the end
• Add sweet potatoes or squash for a fall twist
• Use fresh herbs for a burst of flavor
• Try fire-roasted tomatoes for smoky depth
• Add a parmesan rind while simmering for umami

storage/reheating

• Store in the fridge for up to 5 days
• Freeze in airtight containers for up to 3 months
• Reheat on the stovetop or microwave, adding broth if it thickens too much

FAQs

Is barley gluten-free?

No, barley contains gluten. Use rice or quinoa for a gluten-free option.

Can I make this soup vegan?

Yes, use vegetable broth and skip any cheese toppings.

What kind of barley should I use?

Pearled barley is best for soup as it cooks faster and has a tender texture.

Can I use canned vegetables?

Yes, but add them in the last few minutes to avoid overcooking.

How do I make this in a slow cooker?

Add all ingredients to a slow cooker and cook on low for 6–8 hours.

Can I use an Instant Pot?

Yes, cook on high pressure for 25 minutes with natural release.

Will the barley soak up too much broth?

Yes, it may thicken over time. Add extra broth or water when reheating.

Is this soup good for freezing?

Absolutely—it freezes well. Just cool before transferring to freezer containers.

How do I make it more flavorful?

Use a mix of herbs, add a splash of lemon juice, or simmer with a parmesan rind.

What should I serve with it?

Crusty bread, salad, or grilled cheese make great accompaniments.

Conclusion

Vegetable Barley Soup is the perfect blend of comfort and nutrition. It’s versatile, easy to prepare, and satisfying enough to serve as a full meal. Whether you’re meal prepping, feeding a family, or just need a warm bowl of goodness, this soup delivers every time.

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