If you’re looking for a hearty, comforting meal that feels like a warm hug on a chilly day, this Vegetable Barley Soup Recipe is exactly what you need. Packed with wholesome vegetables, nutty pearl barley, and fragrant herbs, this soup brings together vibrant flavors and satisfying textures in one pot. It’s the kind of recipe that’s simple to make yet deeply nourishing, perfect for family dinners or meal prep that tastes just as amazing the next day.
Ingredients You’ll Need
Each ingredient in this Vegetable Barley Soup Recipe plays a crucial role in building layers of flavor, texture, and color. From the sweet carrots to the tender potatoes and hearty barley, every element works harmoniously to create a truly memorable bowl of soup.
- 3 tablespoons olive oil: Adds richness and helps soften the vegetables while infusing the soup with a subtle fruity aroma.
- 1 medium yellow onion, chopped: Provides a savory base flavor that deepens as it cooks.
- 3 ribs celery, chopped: Offers a mild crunch and fresh greenery to balance the sweetness of the carrots.
- 3 carrots, sliced into ¼-inch thick rounds or half rounds if large: Bring natural sweetness and vibrant, earthy tones to the soup.
- 4 cloves garlic, minced: Infuses a pungent, warm flavor that enhances every spoonful.
- ¾ cup pearl barley, rinsed: Adds heartiness and a wonderfully chewy texture that makes this soup filling.
- 1 teaspoon Italian seasoning: Blends herbs like oregano and basil to lift the soup’s herbal notes.
- 1 teaspoon dried thyme: Contributes a subtle woodsy aroma perfect for vegetable soups.
- ½ teaspoon salt, or to taste: Balances all the flavors so every ingredient shines.
- ½ teaspoon black pepper: Adds a gentle kick to keep the tastebuds intrigued.
- 6 cups low-sodium vegetable broth, plus more as needed: The comforting liquid base that melds everything together.
- 15-ounce can petite diced tomatoes: Introduces a slight tanginess and bright color.
- 1 bay leaf: Imparts subtle depth and background complexity throughout simmering.
- ½ pound Yukon gold potatoes (1-2 potatoes), chopped into ¾-inch pieces: Creamy chunks that soften and absorb delicious flavors.
- ¾ cup frozen green beans: Adds a fresh, slightly crisp texture and lovely green hues near the end of cooking.
How to Make Vegetable Barley Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a Dutch oven over medium heat. Toss in the chopped onion, celery, and carrots, and cook them until they soften and start to develop their natural sweetness—about five minutes. This step creates a flavorful foundation for your soup that’s both aromatic and colorful.
Step 2: Add Garlic
Next, stir in the minced garlic. Cook it for just about 30 seconds until fragrant, making sure not to burn it. This quick addition infuses the soup with a hint of sharpness that perfectly complements the mellow vegetables.
Step 3: Incorporate Barley and Seasonings
Now it’s time for the pearl barley! Add it to the pot along with Italian seasoning, dried thyme, salt, and black pepper. Stir everything well so the spices evenly coat the barley and vegetables, allowing the flavors to blend beautifully during cooking.
Step 4: Add Broth, Tomatoes, and Bay Leaf
Pour in the vegetable broth and the petite diced tomatoes, then toss in the bay leaf. Bring everything to a gentle simmer, then cover the pot and cook for 25 minutes. This simmering step softens the barley and melds the flavors into a deliciously rich broth.
Step 5: Cook Potatoes and Green Beans
After the initial simmer, add the chopped Yukon gold potatoes to the soup, cover again, and let it cook for another 20 to 35 minutes. In the final five minutes, stir in the frozen green beans so they stay bright and slightly crisp without losing their freshness.
Step 6: Final Touches
Before serving, make sure to remove the bay leaf. This little leaf has done all its magic, and leaving it in could overpower the soup. Now your Vegetable Barley Soup Recipe is ready for a warm, comforting bowlful!
How to Serve Vegetable Barley Soup Recipe
Garnishes
A sprinkle of fresh parsley or a handful of grated Parmesan adds a fresh, vibrant note on top of your soup. A drizzle of good quality olive oil or a dollop of sour cream can also elevate the creaminess and visual appeal, making each bowl inviting and full of flavor.
Side Dishes
This soup pairs wonderfully with crusty artisan bread for dipping or a simple green salad tossed in tangy vinaigrette. Both provide contrasting textures and complement the heartiness of the barley soup beautifully.
Creative Ways to Present
Try serving the soup in rustic bread bowls or individual ramekins for cozy gatherings. Or layer your soup with a sprinkle of toasted nuts and seeds on top to add crunch and unexpected dimension to each spoonful.
Make Ahead and Storage
Storing Leftovers
Vegetable Barley Soup Recipe keeps well in an airtight container in the refrigerator for up to four days. The flavors tend to deepen overnight, making leftovers even tastier!
Freezing
This soup freezes wonderfully. Portion it into freezer-safe containers and it will stay fresh for up to three months. When you want a quick, nourishing meal, just thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring occasionally. You might need to add a splash of broth or water to loosen it up, as the barley absorbs a lot of liquid. Heat until warmed through and enjoy all over again.
FAQs
Can I use other grains instead of barley?
Absolutely! While pearl barley adds a signature chew and nuttiness, you can substitute with farro, brown rice, or even quinoa. Just adjust cooking times accordingly to ensure the grains soften perfectly.
Is this soup vegan and gluten-free?
This Vegetable Barley Soup Recipe is naturally vegan, but it is not gluten-free due to the barley. For a gluten-free option, substitute the barley with gluten-free grains like buckwheat or millet.
Can I make this soup in a slow cooker?
Yes! After sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add sensitive ingredients like green beans during the last 30 minutes.
How can I make this soup more protein-rich?
You can boost the protein by stirring in cooked beans, lentils, or even some shredded tofu after cooking. These additions blend nicely without overpowering the flavor profile.
Why does the soup thicken after refrigeration?
The barley absorbs liquid as it cools, naturally thickening the soup. Simply stir in more broth or water when reheating to achieve your desired consistency.
Final Thoughts
This Vegetable Barley Soup Recipe is such a delight to make and even more delightful to eat. It combines wholesome ingredients into a bowl of nourishment that’s perfect for any season, any day. I can’t wait for you to enjoy this warming, wholesome soup as much as I do—grab your pot and get cooking!
Print
Vegetable Barley Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Vegetable Barley Soup is a wholesome and comforting dish featuring tender pearl barley simmered with a medley of fresh vegetables, aromatic herbs, and rich vegetable broth. Perfect for a nourishing lunch or dinner, this soup combines the earthy flavors of Yukon gold potatoes, green beans, carrots, celery, and tomatoes in a slow-simmered stew that’s both satisfying and nutritious.
Ingredients
Vegetables and Aromatics
- 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
- ½ pound Yukon gold potatoes (1–2 potatoes), chopped into ¾-inch pieces
- ¾ cup frozen green beans
Grains and Legumes
- ¾ cup pearl barley, rinsed
Liquids
- 3 tablespoons olive oil
- 6 cups low-sodium vegetable broth, plus more as needed
- 15-ounce can petite diced tomatoes
Seasonings and Herbs
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Saute Vegetables: Heat olive oil in a Dutch oven over medium heat. Add chopped onion, celery, and carrots and cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- Add Aromatics: Stir in the minced garlic and cook for about 30 seconds until aromatic, making sure not to let it brown.
- Incorporate Barley and Seasonings: Add the rinsed pearl barley, Italian seasoning, dried thyme, salt, and black pepper to the pot. Stir well to combine all the ingredients.
- Add Broth and Tomatoes: Pour in the low-sodium vegetable broth and the petite diced tomatoes along with their juice. Add the bay leaf, then cover and bring the soup to a gentle simmer. Let it simmer covered for 25 minutes, allowing the barley to cook and flavors to meld.
- Cook Potatoes and Green Beans: Stir in the chopped Yukon gold potatoes. Return the pot to a covered simmer for an additional 20 to 35 minutes until the potatoes are tender and the barley is fully cooked. Add the frozen green beans in the last 5 minutes of cooking to retain their texture and color.
- Serve: Remove the bay leaf from the soup before serving. Ladle into bowls and enjoy this comforting, nutritious soup warm.
Notes
- Rinse the pearl barley well before adding it to the soup to remove excess starch and improve texture.
- If you prefer a thinner soup, add more vegetable broth or water to adjust consistency.
- The soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Feel free to substitute frozen green beans with fresh ones when in season for a brighter flavor.
- Adjust salt to your taste, especially if using a broth with a higher sodium content.
