Vegetable Barley Soup

I whip up this hearty vegetable barley soup to combine wholesome grains, vibrant veggies, and savory broth. It’s light yet filling—great for comforting lunches or cozy dinners.

Why You’ll Love This Recipe

I love how simple it is—just one pot, plenty of veggies, and chewy pearl barley that absorbs all the flavors. It’s a healthy, budget-friendly meal that warms me up and keeps me full. Plus, I can easily customize it with whatever produce I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Yellow onion, diced

• Carrots, sliced or chopped

• Celery stalks, chopped

• Garlic, minced

• Pearl barley

• Diced tomatoes (canned or fresh)

• Vegetable broth

• Bay leaves

• Dried thyme and oregano

• Salt and pepper

• Fresh parsley or spinach (optional garnish/boost)

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Sauté until softened, about 5–7 minutes.

2. Stir in garlic, thyme, and oregano; cook another minute until fragrant.

3. Add pearl barley, diced tomatoes (with juice), broth, and bay leaves. Season with salt and pepper.

4. Bring to a boil, then reduce heat and simmer, covered, for about 30–40 minutes, until barley is tender.

5. Remove bay leaves. Stir in fresh parsley or spinach if using, and adjust seasoning. Serve hot.

Servings and timing

• Servings: Makes about 6 generous bowls.

• Prep time: ~10 minutes

• Cook time: ~40 minutes

• Total time: ~50 minutes

Variations

• Boost the protein: Add canned beans like cannellini or chickpeas along with the broth.

• Bulk up veggies: Stir in diced zucchini, green beans, or peas during the last 10 minutes of cooking.

• Meat option: Brown ground turkey, chicken, or sausage after sautéing onions and before adding barley.

• Herb swap: Try rosemary, basil, or a pinch of red pepper flakes for spice.

• Grain alternative: Use farro or quinoa instead of barley—just adjust cooking times as needed.

storage/reheating

I cool the soup before transferring to airtight containers. It keeps in the fridge for up to 5 days. To reheat, I gently warm it on the stove, adding a little water or broth if it’s too thick. For freezing, I omit barley—freeze the broth and vegetables separately for up to 3 months, then thaw and cook fresh barley when ready to serve.

FAQs

What type of barley should I use?

I prefer pearl barley—it cooks faster and gives a softer texture. Hulled barley is more nutritious but chewier and takes longer to cook.

Can I make this in a slow cooker or Instant Pot?

Yes! For slow cooker: sauté veggies, then add barley, broth, tomatoes, and seasonings; cook on low for 6–7 hours. For Instant Pot: sauté first, then pressure-cook at high for about 22 minutes followed by a quick release.

Is this soup gluten-free?

Unfortunately no—barley contains gluten. To make it gluten-free, I swap in quinoa or use certified gluten-free oats.

Can I make this vegan?

Absolutely! Just use vegetable broth and skip any cheese garnish. If I add beans, it becomes even more plant-powered.

How can I thicken or thin the soup?

To thicken, I simmer it uncovered for extra time. To thin, I add extra broth or water until I reach my preferred consistency.

Conclusion

I find this vegetable barley soup to be a comforting, wholesome meal that’s easy to make, flexible, and full of flavor. It’s a one‑pot favorite I turn to for nourishing lunches, light dinners, or batch‑cooking to enjoy all week. I hope you enjoy it as much as I do!

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