Hearty Vegetable Barley Soup: A Wholesome & Easy Recipe

Step into a world of warmth and comfort with a bowl of homemade soup. This hearty vegetable soup is the perfect recipe for a satisfying meal, especially on a chilly day. Packed with wholesome ingredients, it offers incredible flavor and nourishment for the whole family. Follow this easy-to-understand guide to create a delicious, comforting meal tonight.

Why You’ll Love This Barley Soup

You’ll quickly fall in love with this simple vegetable barley soup for many reasons.

• It offers a rich, satisfying flavor that tastes like it simmered all day.
• This recipe is loaded with healthy vegetables, boosting your daily nutrient intake.
• Preparing this nourishing soup is a breeze, coming together in just one pot.
• It uses budget-friendly ingredients, making it an economical choice for any meal.
• This soup is fantastic for meal prep, providing delicious leftovers for days.
• Easily customize it to fit various dietary needs and preferences.

Ingredients

Gather these fresh and pantry staples to make your wholesome barley soup:

• Aromatics: 1 yellow onion, 2 cloves garlic, 2 Tbsp olive oil
• Vegetables: 1/2 lb. carrots (about 4), 1 28oz. can diced tomatoes, 1 russet potato (about 3/4 lb.), 1 cup frozen green beans, 1/2 cup frozen corn, 1/2 cup frozen peas
• Grains: 1 cup pearled barley
• Liquids: 6 cups vegetable broth, 1 Tbsp lemon juice
• Seasonings: 1/2 tsp dried basil, 1/2 tsp dried oregano, freshly cracked black pepper, salt (to taste)
• Garnish: 1 handful fresh parsley (optional)

Notes & Substitutions

Feel free to customize your vegetable barley soup. Swap the russet potato for sweet potatoes or parsnips. Use chicken or beef broth if you prefer, or a low-sodium vegetable broth for dietary needs. While pearled barley cooks faster, you can use hulled barley, just know it requires a longer cooking time. Experiment with different dried herbs like thyme or marjoram for varied flavors. For added protein, stir in cooked lentils, canned chickpeas, or shredded chicken during the last 10 minutes of cooking.

Equipment

You won’t need much to get started on this easy vegetable barley soup.

• A large soup pot or Dutch oven works perfectly.
• You’ll need a cutting board and a sharp knife for prepping vegetables.
• Keep measuring cups and spoons handy for accuracy.
• A sturdy stirring spoon helps everything combine well.

Instructions

Creating this flavorful vegetable barley soup is a straightforward process. Follow these steps for a perfect pot every time.

1. Prep Aromatics: Dice the yellow onion finely and mince the garlic cloves.
2. Sauté Aromatics: Add the diced onion, minced garlic, and olive oil to your large soup pot. Sauté these over medium heat for about 5 minutes, until the onion becomes soft and translucent.
3. Add Base Vegetables: While the onions cook, peel and dice the carrots. Once the onions are soft, add the diced carrots to the pot. Stir in the canned diced tomatoes with their juices, the cup of pearled barley, dried basil, dried oregano, and a generous amount of freshly cracked black pepper.
4. Add Liquids & Spices: Pour in the 6 cups of vegetable broth. Stir everything together well to combine all the ingredients.
5. Simmer Initial Soup: Place a lid on the pot and turn the heat up to medium-high. Bring the broth to a rolling boil. Once boiling, reduce the heat to medium-low. Let the barley soup simmer gently with the lid in place, stirring occasionally, for 30 minutes. This allows the barley to start softening.
6. Add Potatoes: While the soup simmers, peel and dice the russet potato into approximately 1/2-inch cubes. After the initial 30 minutes, add the diced potatoes to the soup.
7. Continue Simmering: Continue to simmer the soup for another 10 minutes, or until the potatoes are tender when pierced with a fork. The barley should also be mostly tender by this point.
8. Stir in Frozen Veggies: Once the potatoes are tender, add the frozen green beans, corn, and peas to the pot. Stir these in gently to combine with the rest of the vegetable barley soup. Allow them to heat through in the simmering soup for about 5 minutes.
9. Finish & Season: Finally, stir in the 1 tablespoon of lemon juice. Taste the soup and adjust the salt and pepper to your liking.
10. Serve Hot: Ladle the hearty barley soup into bowls and garnish with fresh chopped parsley, if desired. Enjoy your delicious homemade meal!

Pro Tips & Troubleshooting

Achieving the perfect vegetable barley soup is easy with a few simple tricks. Sauté your onions slowly until they are truly soft and translucent to build a deep, savory flavor base before adding liquid. Pearled barley usually cooks in about 30–40 minutes, while hulled barley can take closer to 45–60 minutes, so keep an eye on texture and extend the simmer as needed.​

Taste the soup a few times during cooking—especially right before serving—to fine-tune the salt, pepper, and herbs so the flavors are well balanced. To keep vegetables from turning mushy, add firm veggies earlier and stir in tender greens like spinach or kale only at the very end so they stay vibrant and just-wilted. For freezing, let the soup cool completely, then portion it into airtight, freezer-safe containers; this helps preserve both flavor and texture for up to a few months.

Serving, Storage & Variations

This versatile vegetable barley soup offers many possibilities.

• Serving Suggestions: Pair your warm bowl of soup with a slice of crusty bread for dipping or a fresh side salad for a complete meal.
• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes beautifully! Divide cooled portions into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
• Protein Boost: Easily add cooked shredded chicken, ground turkey, or vegetarian options like brown lentils or cannellini beans for extra protein.
• Vegetable Swap: Get creative with other vegetables. Bell peppers, zucchini, or a handful of fresh spinach (stirred in at the very end) all work wonderfully in this hearty barley soup.
• Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes along with the other seasonings.
• Creamy Version: For a richer soup, stir in a splash of milk, heavy cream, or even a dairy-free alternative like coconut milk, just before serving.

Nutrition Information

This vegetable barley soup offers fantastic nutritional benefits.

Learn more about the various health benefits of incorporating barley into your diet.

The pearled barley provides an excellent source of dietary fiber, promoting digestive health and helping you feel fuller longer. All the colorful vegetables contribute a wealth of vitamins, minerals, and antioxidants, supporting overall well-being. This hearty and filling soup makes a nourishing addition to any balanced meal plan.

(Approximate values, may vary based on specific ingredients and brands)

FAQ

• Can I use other types of barley?
  Yes, you can use hulled barley in place of pearl barley, but it takes longer to become tender, so plan to increase the initial simmer time to about 45–60 minutes before adding the potatoes.​
• Is this soup freezer-friendly?
  Absolutely. This hearty vegetable barley soup freezes very well for up to 3 months; just cool it completely, then transfer it to airtight, freezer-safe containers before freezing and thaw overnight in the fridge before reheating.​
• How can I make this soup thicker?
  For a thicker consistency, you can mash some of the potatoes against the side of the pot or add a cornstarch slurry at the end.
• Can I add meat to this recipe? Yes, you can. Add browned ground beef or shredded cooked chicken along with the broth for a heartier, meatier barley soup.What if my barley isn’t cooking? Ensure your soup is simmering steadily. If the barley remains too firm, simply continue simmering until it reaches your desired tenderness, adding a little more broth if needed.

Conclusion

This hearty vegetable barley soup recipe truly delivers on comfort, flavor, and ease. With its simple steps and wholesome ingredients, it’s perfect for busy weeknights or cozy weekend meals. We hope you enjoy making and sharing this delicious, nourishing soup with your loved ones. Give this recipe a try and let us know what you think in the comments below! Share your creations and inspire others to cook something simple and delicious.

Hearty Vegetable Barley Soup: A Wholesome & Easy Recipe

This hearty vegetable barley soup is packed with nutritious vegetables, chewy barley, and savory herbs. Perfect for cozy meals, it's budget-friendly, meal-prep ready, and customizable with your favorite ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American, Vegetarian

Calories: 300

Ingredients Method Notes

Ingredients

  

• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 1/2 lb carrots (about 4), peeled and diced
• 1 can (28 oz) diced tomatoes, with juice
• 1 russet potato (about 3/4 lb), peeled and diced
• 1 cup pearled barley
• 6 cups vegetable broth
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• freshly cracked black pepper, to taste
• salt, to taste
• 1 Tbsp lemon juice
• 1 cup frozen green beans
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1 handful fresh parsley, chopped (optional garnish)

Method

 

1. Prep Aromatics: Dice onion and mince garlic.
2. Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add onion and garlic, sauté for 5 minutes until soft and translucent.
3. Add Base Ingredients: Add diced carrots, canned tomatoes (with juice), pearled barley, dried basil, oregano, and black pepper.
4. Add Broth: Pour in vegetable broth and stir to combine.
5. Simmer: Cover and bring to a boil over medium-high heat. Reduce to medium-low and simmer for 30 minutes.
6. Add Potatoes: Add diced russet potato and continue simmering for another 10 minutes until potatoes are fork-tender.
7. Add Frozen Veggies: Stir in green beans, corn, and peas. Simmer 5 more minutes until heated through.
8. Finish Soup: Stir in lemon juice, taste and adjust seasoning with salt and pepper.
9. Serve: Ladle into bowls and garnish with chopped parsley, if desired.

Notes

Swap russet potatoes for sweet potatoes or parsnips. Add lentils or chicken for extra protein. Pearled barley cooks faster, while hulled barley needs more simmer time. Stir in spinach at the end for extra greens.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com