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

Scale

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

Cook Mode Prevent your screen from going dark

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.