If you are looking for a hearty, comforting dish that’s bursting with fresh flavors and wholesome ingredients, this Vegetable Barley Soup Recipe is just what you need. It’s a warm hug in a bowl, balancing the nutty chewiness of pearl barley with vibrant vegetables, fragrant herbs, and a rich tomato-infused broth. Perfect for cozy dinners or meal prepping, this soup brings together simple pantry staples and garden-fresh produce in a way that feels both nourishing and utterly satisfying.
Ingredients You’ll Need
Getting this Vegetable Barley Soup Recipe just right is all about using simple but essential ingredients that each add a special touch. From the sweetness of carrots and the earthiness of celery, to the hearty texture of barley and aromatic spices, every component contributes to a perfectly balanced, colorful bowl.
- Olive oil: Adds a smooth richness and is the perfect base for sautéing the vegetables, unlocking their natural sweetness.
- Yellow onion: Provides a mellow sharpness that softens as it cooks, creating depth of flavor.
- Celery: Brings a subtle crunch and herbal brightness, essentiels for layering savory notes.
- Carrots: Offer natural sweetness and vibrant color, making the soup visually inviting and tasty.
- Garlic: Imparts a fragrant punch that enhances the soup’s overall warmth.
- Pearl barley: The star grain in this recipe, contributing a chewy, nutty texture and a nice bite.
- Italian seasoning: A blend of herbs that infuses the soup with classic Mediterranean flavors.
- Dried thyme: Adds an earthy, slightly minty nuance, which complements the vegetables beautifully.
- Salt and black pepper: Essential seasonings that balance and elevate all the other flavors.
- Low-sodium vegetable broth: Keeps the soup light and healthy while providing a savory base.
- Petite diced tomatoes: Introduce a gentle acidity and a hint of sweetness that brightens the broth.
- Bay leaf: Offers subtle herbal complexity and depth during the simmering process.
- Yukon gold potatoes: Add creaminess and heartiness, enhancing the soup’s body.
- Frozen green beans: Give a fresh pop of green color and a crisp texture when added at the end.
How to Make Vegetable Barley Soup Recipe
Step 1: Sauté the Base Vegetables
Begin by heating olive oil in a Dutch oven over medium heat. Toss in the chopped onion, celery, and carrots, cooking until they soften and become fragrant, about five minutes. This step unlocks the natural sugars in the veggies, creating a flavorful foundation for your soup.
Step 2: Add the Garlic
Next, stir in the minced garlic, cooking it briefly—just about 30 seconds. This quick sauté will bloom its aromatic qualities without turning bitter, offering a lovely garlicky scent that will soon permeate the entire kitchen.
Step 3: Stir in Barley and Seasonings
Mix in the rinsed pearl barley along with Italian seasoning, thyme, salt, and black pepper. These herbs and spices start to meld here, building layers of flavor that will develop beautifully as the soup simmers.
Step 4: Add Broth, Tomatoes, and Bay Leaf, Then Simmer
Pour in the vegetable broth and the petite diced tomatoes, followed by dropping in the bay leaf. Give everything a good stir, then cover and simmer the mixture for 25 minutes. This step allows the barley to begin absorbing all those delicious flavors and softening perfectly.
Step 5: Incorporate Potatoes and Continue Cooking
Next, stir in the chopped Yukon gold potatoes. Cover again and let the soup simmer for an additional 20 to 35 minutes, depending on how tender you like your potatoes and barley. This longer simmer makes the broth richer and allows the potatoes to meld with the soup’s texture.
Step 6: Add Green Beans and Finish Cooking
Finally, add the frozen green beans during the last five minutes of cooking. This ensures they stay bright and slightly crisp, adding a fresh contrast to the soft potatoes and barley. Before serving, remember to remove the bay leaf for a clean taste.
How to Serve Vegetable Barley Soup Recipe
Garnishes
Bring your soup to the next level by topping it with freshly chopped parsley or a sprinkle of grated Parmesan cheese. A dollop of sour cream or a drizzle of good-quality extra virgin olive oil can also add richness and a luscious finish.
Side Dishes
This hearty soup pairs wonderfully with crusty bread or warm garlic naan to soak up every last drop. A fresh green salad or roasted root vegetables create a well-rounded meal that’s as nutritious as it is comforting.
Creative Ways to Present
For a fun twist, serve the Vegetable Barley Soup Recipe in rustic bread bowls or individual ramekins topped with crispy croutons and microgreens. This makes it an inviting choice for casual family dinners or entertaining guests with style.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegetable Barley Soup Recipe in an airtight container in the refrigerator for up to four days. The flavors develop even more after resting, making for delicious leftovers.
Freezing
This soup freezes beautifully! Pour cooled soup into freezer-safe containers or heavy-duty freezer bags and store for up to three months. Remember to leave some space for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stove over medium heat, stirring occasionally. If the soup thickens up too much, simply add a splash of vegetable broth or water to loosen it back to your preferred consistency.
FAQs
Can I use a different type of barley?
Yes! While pearl barley is preferred for its quick cooking time and tender chew, you can use hulled barley for a nuttier flavor, but it will require longer cooking to become tender.
Is this soup suitable for vegans?
Absolutely! This Vegetable Barley Soup Recipe uses only plant-based ingredients, making it completely vegan and also perfect for those looking for healthy, wholesome meals.
Can I add other vegetables?
Feel free to customize your soup by adding vegetables like zucchini, spinach, or bell peppers. Just adjust the cooking times accordingly so everything stays perfectly cooked.
How thick or thin should the soup be?
The soup is naturally hearty with barley and potatoes, but you can adjust the broth amount at any point to make it thicker or more brothy depending on your preference.
What’s the best way to serve this soup for meal prep?
This soup is ideal for meal prep because it tastes even better the next day. Portion it out into airtight containers and keep refrigerated, then reheat portions as desired for quick, nourishing meals throughout the week.
Final Thoughts
This Vegetable Barley Soup Recipe is a true crowd-pleaser that feels like a warm embrace on a chilly day. With its simple ingredients, rich flavors, and comforting textures, it’s a dish you’ll reach for again and again. So, gather your favorite veggies, grab a cozy pot, and dive into making this delicious, healthy soup that feels like home in every spoonful.
Print
Vegetable Barley Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This hearty Vegetable Barley Soup is a comforting, nutritious dish perfect for chilly days. Made with wholesome pearl barley, fresh vegetables, and flavorful herbs, it offers a satisfying and fiber-rich meal that is both vegan and low in fat. The soup simmers slowly to meld flavors, resulting in a rich, savory broth loaded with tender veggies and grains.
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, sliced into ¼-inch thick rounds or half rounds if large
- 4 cloves garlic, minced
- ¾ cup pearl barley, rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 6 cups low-sodium vegetable broth, plus more as needed
- 15-ounce can petite diced tomatoes
- 1 bay leaf
- ½ pound Yukon gold potatoes (1–2 potatoes), chopped into ¾-inch pieces
- ¾ cup frozen green beans
Instructions
- Heat the vegetables: Heat olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots; cook until the vegetables are softened and fragrant, about 5 minutes.
- Add the garlic: Stir in minced garlic and continue cooking for about 30 seconds until aromatic, taking care not to burn it.
- Combine seasonings and barley: Add the rinsed pearl barley, Italian seasoning, dried thyme, salt, and black pepper. Stir to coat the barley and veggies with the seasonings evenly.
- Add liquids and simmer: Pour in the low-sodium vegetable broth, add the petite diced tomatoes and bay leaf. Bring the mixture to a simmer, cover the pot, and cook gently for 25 minutes to start softening the barley.
- Add potatoes and continue cooking: Stir in the chopped Yukon gold potatoes, cover again, and simmer for an additional 20 to 35 minutes until the barley and potatoes are tender.
- Finish with green beans: Add the frozen green beans during the last 5 minutes of cooking to preserve their texture and color.
- Final touches: Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed. Serve hot for a comforting meal.
Notes
- You can substitute pearl barley with hulled barley for a chewier texture but increase cooking time accordingly.
- Low-sodium broth allows better control over salt content — adjust seasoning at the end.
- For a thicker soup, use less broth or simmer uncovered to reduce before adding green beans.
- Feel free to add other vegetables like zucchini or spinach in the last few minutes of cooking for more variety.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
