Amazing Vegetable Barley Soup with 7 Veggies

Save this recipe on:

Vegetable barley soup has always been my go-to for a truly comforting and nourishing meal. I remember my mom making a big pot of this whenever we felt under the weather, and the aroma of simmering vegetables and herbs filled our whole house. That memory alone makes this hearty barley vegetable soup a staple in my kitchen. It’s so satisfying with its tender barley and wholesome veggies swimming in a flavorful broth. If you’re looking for an easy vegetable barley soup recipe that’s perfect for busy weeknights or cozy weekends, you’ve found it. Let’s get cooking!

Why You’ll Love This Vegetable Barley Soup

This soup isn’t just good, it’s downright amazing! Here’s why it’s earned a permanent spot in my recipe rotation:

• Incredible flavor that’s both comforting and deeply satisfying.
• Super quick prep time of just 15 minutes – perfect for busy days!
• Packed with wholesome veggies, making it a truly healthy vegetable barley soup.
• Amazingly budget-friendly; uses simple, affordable ingredients.
• A fantastic family-friendly meal that even picky eaters enjoy.
• It’s a wonderfully healthy vegetable barley soup that nourishes from the inside out.
• One-pot wonder means less cleanup for you!

Ingredients for Hearty Barley Vegetable Soup

Gathering your ingredients for this comforting barley and mixed vegetable soup is a breeze. These simple components come together to create a deeply flavorful and satisfying dish that’s perfect for any occasion.

• 2 tablespoons olive oil – for sautéing the aromatics and veggies
• 1 yellow onion, diced – the sweet base of our soup
• 3 cloves garlic, minced – essential for that savory depth
• 3 medium carrots, peeled and sliced – adds sweetness and vibrant color
• 2 stalks celery, chopped – for that classic soup flavor
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme – these herbs create a wonderful herby aroma
• 1/4 teaspoon black pepper – for a touch of warmth
• 6 cups vegetable broth – the flavorful liquid base
• 1 can (14.5 oz) diced tomatoes – adds a touch of acidity and body
• 3/4 cup pearl barley – the star! It gives the soup its chewy texture and heartiness
• 1 bay leaf – infuses a subtle, aromatic note
• 1.5 teaspoons salt – to enhance all the flavors
• 2 cups chopped spinach or kale (optional) – for an extra boost of nutrients and color

How to Make Easy Vegetable Barley Soup

Whipping up this delicious soup is simpler than you might think! Follow these straightforward steps to create a truly satisfying bowl.

1. Step 1: Heat the 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Add the 1 yellow onion, diced, 3 cloves garlic, minced, 3 medium carrots, peeled and sliced, and 2 stalks celery, chopped. Sauté these aromatics for about 5–6 minutes, stirring occasionally, until they start to soften and release their fragrant scents.
2. Step 2: Now it’s time to build those savory flavors! Stir in the 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper. Let them toast for about 30 seconds until you can smell their wonderful fragrance. Then, pour in the 6 cups vegetable broth, the 1 can (14.5 oz) diced tomatoes (don’t forget their juice!), the 3/4 cup pearl barley, 1 bay leaf, and 1.5 teaspoons salt. Give everything a good stir to combine, making sure the barley is submerged.
3. Step 3: Bring the mixture to a rolling boil. Once it’s bubbling, reduce the heat to low, cover the pot tightly, and let it simmer gently. This is where the magic happens as you learn how to make barley vegetable soup that’s perfectly tender. Simmer for 40–50 minutes, or until the pearl barley is plump and tender to your liking.
4. Step 4: If you’re adding greens for an extra nutritional punch, stir in the 2 cups chopped spinach or kale during the last 5 minutes of cooking. It will wilt down beautifully into the hot soup, adding vibrant color and nutrients.
5. Step 5: Before serving, remember to remove the bay leaf – it’s done its job infusing flavor! Give the soup a taste and adjust the salt and pepper as needed. This step is crucial for perfecting your homemade barley vegetable soup.
6. Step 6: Ladle the steaming hot Vegetable Barley Soup into bowls. Enjoy the comforting warmth and delicious flavors you’ve created!

Pro Tips for the Best Homemade Barley Vegetable Soup

Want to elevate your soup game? I’ve picked up a few tricks over the years that make all the difference in achieving that perfect bowl.

• Always rinse your pearl barley under cold water before adding it to the pot. This helps remove excess starch, preventing your soup from becoming gummy.
• Don’t be afraid to customize with your favorite vegetables! Root vegetables like parsnips or sweet potatoes, or even a handful of peas, work wonderfully.
• Sautéing the mirepoix (onion, carrots, celery) until they are slightly softened and fragrant is key to building a deep flavor base.
• Taste and adjust seasoning at the end. The barley absorbs a lot of salt, so a final check ensures everything is perfectly balanced.

What’s the secret to perfect Vegetable Barley Soup?

The real secret to a perfect classic vegetable barley soup is layering your flavors. Start by sautéing your aromatics well, toast your herbs briefly, and don’t skip the bay leaf! This builds a complex, savory foundation that makes all the difference. For more on flavor building, check out these flavor building techniques.

Can I make Vegetable Barley Soup ahead of time?

Absolutely! This soup is fantastic for meal prep. Once cooled, store it in an airtight container in the refrigerator for up to 4 days. I find the flavors actually meld and deepen even more overnight. For more on food storage, you can consult the FDA’s food safety charts.

How do I avoid common mistakes with Barley Soup with Vegetables?

A common pitfall is undercooking the barley; make sure to simmer until it’s tender. Another is adding too much liquid initially, as barley absorbs a lot. Have extra broth on hand for reheating if it thickens too much. You can learn more about cooking grains like barley from resources like Harvard Health Publishing.

Best Ways to Serve Vegetable Barley Soup

This hearty soup is a meal in itself, but I love pairing it with a few simple sides to make it even more special. It’s wonderfully versatile, especially when you’re using whatever’s in season!

• For a classic pairing, serve it with crusty bread for dipping. A slice of warm, buttered sourdough or a hearty whole wheat loaf is perfect for soaking up every last drop of that delicious broth.
• A simple side salad with a light vinaigrette offers a fresh, crisp contrast to the rich soup. Think mixed greens with a simple lemon-based dressing.
• If you’re looking to make it a heartier meal, consider serving it alongside grilled cheese sandwiches or a simple baked chicken breast. For a truly seasonal vegetable barley soup, you could pair it with roasted root vegetables in the fall. You can find more about seasonal eating on Seasonal Food Guide.

Nutrition Facts for Vegetable Barley Soup

This nourishing soup is a fantastic way to get a lot of goodness in one bowl. Here’s a look at the estimated nutritional breakdown per serving, making it a truly nutritious barley vegetable soup.

• Calories: Estimated 250-300
• Fat: Estimated 5-8g
• Saturated Fat: Estimated 1-2g
• Protein: Estimated 8-10g
• Carbohydrates: Estimated 45-55g
• Fiber: Estimated 8-10g
• Sugar: Estimated 5-8g
• Sodium: Estimated 600-800mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information about nutrition, you can visit our privacy policy.

How to Store and Reheat Vegetable Barley Soup

This wonderfully nutritious barley vegetable soup is a meal-prepper’s dream! To keep it tasting its best, let the soup cool completely on the counter for about an hour before storing. Then, portion it into airtight containers. You can keep it in the refrigerator for 3 to 4 days, which is perfect for quick lunches during the week. For longer storage, freeze it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over low heat, stirring occasionally. If it seems a bit thick, just add a splash of water or vegetable broth to loosen it up. You can find more tips on meal prepping from our about me page.

Frequently Asked Questions About Vegetable Barley Soup

Can I use frozen vegetables in this Vegetable Barley Soup?

Absolutely! Using frozen vegetables is a fantastic shortcut and works wonderfully in this soup. Just add them directly to the pot during the last 15-20 minutes of simmering, as they’ll cook faster than fresh. This is a great way to make a quick batch of vegan barley vegetable soup.

What kind of barley is best for this soup?

Pearl barley is my favorite for this soup because it cooks relatively quickly and has a lovely chewy texture. If you can’t find pearl barley, you can use hulled barley, but it will take longer to cook – usually 60-75 minutes. Just ensure you adjust your cooking time accordingly for the best result. For more details on different types of grains, you can check out our contact page for further inquiries.

How can I make this a heartier meal?

To make this soup even heartier, you can add cooked chicken, shredded beef, or even some white beans or chickpeas. For a vegetarian option, adding lentils or a can of drained and rinsed cannellini beans works beautifully. These additions make it a more substantial meal, perfect for a cold evening.

Is this a good vegetarian barley soup recipe for meal prep?

Yes, this is an excellent vegetarian barley soup recipe for meal prep! It holds up very well in the refrigerator for 3-4 days, and the flavors actually deepen overnight. Make a big batch on Sunday, and you’ll have delicious, healthy lunches ready to go all week long. For information on our terms of use regarding recipes, please see our terms of use.

Variations of Vegetable Barley Soup You Can Try

While this base recipe is fantastic, I love experimenting! Here are a few ways to switch things up and add even more flavor to your pot.

• Root Vegetable Delight: For a truly robust and earthy flavor, swap out some of the standard vegetables for a hearty root vegetable barley soup. Add chunks of parsnips, sweet potatoes, or even a bit of turnip along with the carrots for a deeper, sweeter profile.
• Creamy Dreamy Version: If you’re craving something richer, you can create a creamy vegetable barley soup. Before serving, blend about 2 cups of the cooked soup (with solids) until smooth and stir it back into the pot. Alternatively, stir in a splash of heavy cream or coconut milk at the very end for a lovely, velvety texture.
• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño along with the aromatics in Step 1 for a soup with a gentle warmth that’s perfect for a chilly evening.
• Italian Inspired: Stir in a tablespoon of tomato paste with the dried herbs and consider adding a can of drained cannellini beans or some chopped Italian sausage for a heartier, Italian-themed twist.

Print