If you’re on the hunt for a comforting, wholesome bowl to warm your soul, this Vegetable Barley Soup Recipe has got you covered. Packed with vibrant veggies, tender pearl barley, and a fragrant blend of herbs, it’s a delicious medley that feels like a big, cozy hug in a bowl. Whether you’re easing into a chilly evening or just craving something hearty yet light, this recipe brings together simple ingredients in a way that’s both nourishing and utterly satisfying.
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this soup. Each component in this Vegetable Barley Soup Recipe plays a starring role—whether for flavor, texture, or that beautiful burst of color. Let’s take a look at what you’ll need before we dive in.
- Olive oil: 3 tablespoons to give a smooth, rich base for sautéing your veggies.
- Yellow onion: 1 medium, chopped finely to build a sweet, aromatic foundation.
- Celery: 3 ribs, chopped; adds a subtle crunch and refreshing depth.
- Carrots: 3, sliced into ¼-inch thick rounds to lend a natural sweetness and vibrant orange hue.
- Garlic: 4 cloves, minced for that irresistible savory punch.
- Pearl barley: ¾ cup, rinsed to contribute a chewy, nutty texture that anchors your soup wonderfully.
- Italian seasoning: 1 teaspoon; a fragrant herb mix that brings warmth and complexity.
- Dried thyme: 1 teaspoon, for an earthy herbal note.
- Salt: ½ teaspoon, or to taste; enhances all the natural flavors.
- Black pepper: ½ teaspoon for a mild kick and added depth.
- Low-sodium vegetable broth: 6 cups, plus more if you desire a thinner soup base.
- Petite diced tomatoes: 1 15-ounce can adds a slight tang and lovely color contrast.
- Bay leaf: 1 whole, for a subtle aromatic touch that builds throughout the cooking process.
- Yukon gold potatoes: ½ pound, chopped into ¾-inch pieces; they become soft and creamy as they cook.
- Frozen green beans: ¾ cup, added late for a pop of color and tender crunch.
How to Make Vegetable Barley Soup Recipe
Step 1: Sauté the Aromatics
Start by heating up your olive oil in a Dutch oven over medium heat. Toss in the chopped onion, celery, and carrots, letting them soften gently for about five minutes. This base layer of veggies creates a fragrant and sweet foundation that’s absolutely essential for tasty soup.
Step 2: Add the Garlic
Once those veggies have softened, stir in the minced garlic and let it cook for just 30 seconds until fragrant. This brief burst of garlic warmth will elevate the overall flavor without overpowering the soup.
Step 3: Combine the Barley and Herbs
Next up, sprinkle in the rinsed barley along with the Italian seasoning, thyme, salt, and black pepper. Stir everything together to ensure the barley is coated nicely in the flavorful herbs and spices. This step really flavors the grains as they begin to cook.
Step 4: Add Liquids and Tomatoes
Pour in the vegetable broth and the can of petite diced tomatoes, then tuck in the bay leaf. Bring the soup to a gentle simmer, cover it, and let it cook for 25 minutes. During this time, the barley will start to soften, absorbing all those tasty broth flavors.
Step 5: Stir in Potatoes and Continue Cooking
After the initial simmer, add the chopped Yukon gold potatoes to the pot, cover once again, and let the soup simmer for anywhere from 20 to 35 additional minutes. Keep an eye on the texture—it should be tender but still hold its shape nicely.
Step 6: Add Green Beans and Finish
In the last 5 minutes, stir in the frozen green beans so they stay crisp-tender and bright green. Finally, remove the bay leaf before serving. Now you have a hearty, wholesome Vegetable Barley Soup Recipe that’s ready to enjoy!
How to Serve Vegetable Barley Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light drizzle of extra virgin olive oil can add a fresh, vibrant note just before serving. A grating of Parmesan cheese is another lovely way to add richness and depth.
Side Dishes
This soup pairs perfectly with crusty bread, warm dinner rolls, or a simple side salad. The textures complement each other beautifully and round out your meal for any time of day.
Creative Ways to Present
Serve this soup in rustic bread bowls for a fun, cozy presentation that will surely impress your guests. You can also garnish individual servings with a dollop of pesto or a splash of lemon juice for a bright twist.
Make Ahead and Storage
Storing Leftovers
Vegetable Barley Soup Recipe tastes fantastic the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully with time, making for even richer soup.
Freezing
This soup freezes wonderfully. Portion it out in freezer-safe containers or bags and store for up to 3 months. Just be sure to leave some headspace in containers because the soup may expand as it freezes.
Reheating
Reheat the soup gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened too much. Stir occasionally to ensure it heats evenly and maintain that luscious texture.
FAQs
Can I use different types of barley for this Vegetable Barley Soup Recipe?
Pearl barley is recommended because it cooks faster and becomes tender without getting mushy, but you can use hulled barley if you prefer, just allow additional cooking time.
Is this soup vegetarian and vegan friendly?
Yes, this Vegetable Barley Soup Recipe is completely vegetarian and vegan when made with vegetable broth, making it a great option for plant-based diets.
Can I use fresh green beans instead of frozen?
Absolutely! If using fresh green beans, add them in the last 5-7 minutes of cooking to keep their crisp-tender texture.
What can I do to make this soup heartier?
For a heartier version, add a can of drained and rinsed beans, such as cannellini or chickpeas, during the last 10 minutes of cooking. It’s a simple way to boost protein content.
How do I adjust the soup if I want it thicker or thinner?
If you prefer a thicker soup, simmer uncovered for a bit longer to reduce the liquid or mash a few potatoes in the pot. To thin it out, simply stir in extra vegetable broth or water until you reach the desired consistency.
Final Thoughts
This Vegetable Barley Soup Recipe truly feels like a little bowl of happiness made with love and simple ingredients. Its comforting textures and vibrant flavors come together in such a satisfying way that it quickly becomes a go-to for any meal. I can’t wait for you to try it and make it your own family favorite.
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: Vegetarian
Description
This hearty Vegetable Barley Soup is a comforting, nutritious meal brimming with fresh vegetables, pearl barley, and flavorful herbs. Perfect for a wholesome lunch or dinner, this soup combines tender Yukon gold potatoes, green beans, and diced tomatoes in a savory vegetable broth enhanced with garlic, thyme, and Italian seasoning. Simmered to perfection, it’s a warm, satisfying dish ideal for cooler days or whenever you crave a wholesome homemade soup.
Ingredients
Vegetables
- 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 & Legumes
- ¾ cup pearl barley, rinsed
Liquids & Canned Goods
- 6 cups low-sodium vegetable broth, plus more as needed
- 15-ounce can petite diced tomatoes
Oils & Fats
- 3 tablespoons olive oil
Herbs & Spices
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
- Sauté Vegetables: Heat olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, cooking until they are softened and fragrant, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, allowing the garlic to release its aroma without browning.
- Combine Barley and Seasonings: Add the rinsed pearl barley, Italian seasoning, dried thyme, salt, and black pepper to the pot. Stir well to coat the barley and vegetables with the seasonings.
- Add Liquids and Simmer: Pour in the vegetable broth and canned diced tomatoes, then add the bay leaf. Bring the mixture to a gentle simmer, cover the pot, and cook for 25 minutes to allow the barley to absorb flavors.
- Add Potatoes and Continue Cooking: Stir in the chopped Yukon gold potatoes, cover, and simmer for an additional 20 to 35 minutes, or until the barley and potatoes are tender. Add the frozen green beans during the last 5 minutes of cooking to retain their texture and color.
- Finish and Serve: Remove the bay leaf from the soup before serving. Adjust seasoning with salt and pepper if needed, and ladle the soup into bowls for a warm comforting meal.
Notes
- Use low-sodium vegetable broth to control the salt content, but adjust seasoning to taste as needed.
- Pearl barley should be rinsed well before cooking to remove excess starch.
- Frozen green beans can be substituted with fresh if available; add fresh green beans during the last 5-7 minutes of cooking.
- This soup stores well and flavors improve after a day; refrigerate leftovers for up to 3 days or freeze for up to 3 months.
- For a thicker soup, simmer uncovered toward the end to reduce excess liquid.
