If you are searching for a comforting, hearty, and nourishing meal that feels like a warm hug in a bowl, look no further than this Vegetable Barley Soup Recipe. It combines wholesome vegetables, tender pearl barley, and fragrant herbs in a luscious, flavorful broth that’s perfect for chilly days or whenever you need a lift. This soup is not only satisfying but packed with texture and vibrant colors, making it as delightful to look at as it is to eat.
Ingredients You’ll Need
This Vegetable Barley Soup Recipe is built on simple, everyday ingredients that come together effortlessly to create something extraordinary. Each item plays a crucial role in balancing flavors and textures, from the slight sweetness of carrots and onions to the chewy bite of pearl barley and the bright pop of green beans.
- 3 tablespoons olive oil: Adds a rich, fruity base that helps sauté the vegetables without overpowering them.
- 1 medium yellow onion, chopped: Brings sweetness and depth as it softens in the pot.
- 3 ribs celery, chopped: Offers a subtle crunch and fresh flavor that rounds out the vegetable mix.
- 3 carrots, sliced into ¼-inch thick rounds or half rounds if large: Adds a touch of natural sweetness and vibrant color.
- 4 cloves garlic, minced: Provides a fragrant kick that enhances the broth’s complexity.
- ¾ cup pearl barley, rinsed: Gives the soup its signature chewiness and hearty texture.
- 1 teaspoon Italian seasoning: A blend of herbs that infuses the broth with an aromatic Mediterranean flair.
- 1 teaspoon dried thyme: Adds earthiness and depth to the flavor profile.
- ½ teaspoon salt, or to taste: Enhances all the natural flavors harmoniously.
- ½ teaspoon black pepper: Brings a gentle warmth and subtle spice.
- 6 cups low-sodium vegetable broth, plus more as needed: Forms the savory foundation of the soup while keeping it light and wholesome.
- 15-ounce can petite diced tomatoes: Introduces a pleasant acidity and a burst of color.
- 1 bay leaf: Provides a subtle aromatic note that dresses the broth beautifully.
- ½ pound Yukon gold potatoes (1-2 potatoes), chopped into ¾-inch pieces: Adds a creamy texture and hearty element to make the soup more filling.
- ¾ cup frozen green beans: Injects a fresh, bright green color and a slight snap in the final moments of cooking.
How to Make Vegetable Barley Soup Recipe
Step 1: Saute the Vegetables
Begin by heating the olive oil in a Dutch oven over medium heat. Toss in the chopped onion, celery, and carrots. Cooking these until they soften, which should take about 5 minutes, is key for releasing their natural sweetness and building a flavorful foundation for the soup.
Step 2: Add Aromatics
Once your vegetables are tender, stir in the minced garlic and let it cook for just 30 seconds. This short cooking time helps unlock the garlic’s aromatic qualities without turning bitter, which keeps your broth tasting fresh and lively.
Step 3: Incorporate Barley and Seasonings
Next, add the rinsed pearl barley along with the Italian seasoning, dried thyme, salt, and black pepper. Stir everything together to coat the barley and vegetables with the fragrant herbs, allowing the flavors to meld beautifully.
Step 4: Add Broth and Tomatoes
Pour in the vegetable broth and the can of petite diced tomatoes, then tuck in the bay leaf. Bring the mixture to a simmer and cover the pot, letting it cook for 25 minutes. This step gives the barley time to absorb the flavorful broth and soften perfectly.
Step 5: Cook Potatoes and Green Beans
After the initial simmer, stir in the chopped Yukon gold potatoes and cover the pot again. Let the soup continue to simmer for 20 to 35 minutes, until the potatoes are tender. In the last 5 minutes of cooking, add in the frozen green beans so they stay crisp and fresh, adding a wonderful texture contrast.
Step 6: Serve
Before serving, remove the bay leaf to avoid any unexpected bitterness. Your Vegetable Barley Soup Recipe is now ready to enjoy—warm, fragrant, and packed with nourishing goodness.
How to Serve Vegetable Barley Soup Recipe
Garnishes
Simple garnishes can elevate your soup to something special. Freshly chopped parsley or a sprinkle of grated Parmesan cheese add a burst of brightness and a touch of decadence that complements the hearty flavors perfectly.
Side Dishes
This soup pairs wonderfully with crusty bread or a fresh green salad. The bread is ideal for soaking up every last bit of the delicious broth, while a crisp salad provides a refreshing contrast to the warm, comforting soup.
Creative Ways to Present
For a cozy dinner party or family meal, serve this soup in rustic bowls with a swirl of pesto on top or a dollop of sour cream. You can also ladle it into hollowed-out sourdough loaves for a charming and edible soup bowl experience.
Make Ahead and Storage
Storing Leftovers
This Vegetable Barley Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve its flavors and textures, then simply reheat when ready to enjoy.
Freezing
For longer storage, this soup freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some room for expansion. It can be kept frozen for up to 3 months, making it a convenient and delicious option for busy days.
Reheating
Reheat the soup gently on the stove over medium heat, stirring occasionally to prevent sticking. You may need to add a splash of vegetable broth or water if the soup has thickened too much during storage or freezing. Heat until steaming hot and ready to serve.
FAQs
Can I use different types of barley?
Pearl barley is best for this Vegetable Barley Soup Recipe because it cooks relatively quickly and has a nice chew. Hulled barley can be used but requires longer cooking and has a nuttier flavor and firmer texture.
Is this soup suitable for vegans?
Absolutely! Using vegetable broth and no animal products keeps this soup completely vegan. You can add vegan toppings like nutritional yeast or plant-based cheese if you want extra flavor.
Can I add other vegetables to this soup?
Definitely! Feel free to customize by adding mushrooms, zucchini, spinach, or kale. Just adjust cooking times accordingly to keep veggies tender yet vibrant.
How thick should the soup be?
This soup is a balanced, hearty broth with tender vegetables and chewy barley. If it’s too thick for your liking, simply add more vegetable broth or water to reach your preferred consistency.
What’s the best way to reheat leftover Vegetable Barley Soup Recipe?
The stovetop is ideal for reheating, as it allows you to stir and gently warm the soup evenly. Use medium heat and add a bit of liquid if needed to loosen the texture before serving.
Final Thoughts
There is something truly special about a well-made Vegetable Barley Soup Recipe—it’s humble, satisfying, and packed with flavor and nourishing ingredients. Whether you’re enjoying it on a chilly night or prepping it for a busy week, this soup will quickly become a favorite you turn to again and again. So go ahead, give it a try, and savor every comforting spoonful.
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
A hearty and wholesome vegetable barley soup packed with tender vegetables, pearl barley, and flavorful herbs, slow-simmered to create a comforting meal perfect for any season.
Ingredients
Vegetables and Aromatics
- 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
- ½ pound Yukon gold potatoes (1–2 potatoes), chopped into ¾-inch pieces
- ¾ cup frozen green beans
Grains and Canned Goods
- ¾ cup pearl barley, rinsed
- 15-ounce can petite diced tomatoes
Seasonings and Liquids
- 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
- 1 bay leaf
Instructions
- Saute Vegetables: Heat olive oil in a Dutch oven over medium heat. Add chopped onion, celery, and carrots, cooking until softened, about 5 minutes, stirring occasionally to prevent sticking.
- Add Aromatics: Stir in minced garlic and cook for 30 seconds to release its fragrance without burning.
- Incorporate Barley and Seasonings: Add rinsed pearl barley, Italian seasoning, dried thyme, salt, and black pepper, stirring to coat the barley and vegetables evenly with the spices.
- Add Broth and Tomatoes: Pour in the low-sodium vegetable broth along with the petite diced tomatoes and bay leaf. Bring the mixture to a gentle simmer and cover. Let it simmer for 25 minutes to allow the barley to begin softening.
- Cook Potatoes and Green Beans: Stir in the chopped Yukon gold potatoes, cover again, and simmer for an additional 20 to 35 minutes until the potatoes are tender. Add the frozen green beans in the last 5 minutes of cooking to keep their color and texture intact.
- Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy it warm as a nutritious and satisfying meal.
Notes
- Feel free to substitute the Yukon gold potatoes with other waxy potatoes if preferred.
- Adjust salt and pepper according to taste, especially if using salted broth.
- For a thicker soup, cook uncovered during the last few minutes to allow some liquid to evaporate.
- Barley can be swapped with other grains like farro or quinoa, but cooking times may vary.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
