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    Home » Soups » Easy Vegetable Barley Soup Recipe

    Easy Vegetable Barley Soup Recipe

    March 9, 2023 , Updated March 18, 2025 Maria 8 Comments

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    A Pinterest pin of vegetable barley soup.

    This easy Vegetable Barley Soup Recipe is a wholesome and satisfying soup packed with nutrition. Loaded with veggies, fiber-rich barley, and a flavorful broth, this vegan soup is perfect for a comforting and delicious meal any time of the year.

    A pot of barley soup.

    If you are looking for a plant-based soup that is still full of flavor and texture, this recipe is for you.

    This vegetable barley soup recipe is incredibly delicious and perfect any time you are craving comfort food. 

    Like this vegetarian split pea soup, it is also a great way to get more veggies into your diet.

    Every time I make this delicious soup, I am reminded how easy it is to make. It’s also perfect for meal prep—I can prepare a large batch for multiple weeknight meals or freeze leftovers for later. 

    I also love how versatile and easily customized to my preferences with whatever ingredients I have. Frozen peas, spinach, green beans, or sweet corn would all be great additions.

    Now, let’s dive into making this hearty vegetable soup.

    Pearled barley on a wooden spoon.
    Jump to:
    • Prep and Cook Time
    • Let’s Prep our Recipe
    • Step-by-Step Instructions
    • Tips
    • Serving Suggestions
    • Hearty Soup Recipes
    • FAQ
    • Recipe Origins
    • Recipe

    Prep and Cook Time

    Preparing this hearty vegetable barley soup requires minimal hands-on time, followed by a gentle simmer to meld the flavors. Here’s a concise breakdown:

    • Preparation Time: Approximately 15 minutes (mostly for chopping vegetables)
    • Cooking Time: Approximately 60-75 minutes (sautéing vegetables and aromatics; simmering)
    • Total Time: Approximately 1 hour and 30 minutes

    Watch the video on the recipe card to see how easy this recipe is to make!

    Chopped vegetables and ingredients to make a homemade soup on a cutting board.

    Let’s Prep our Recipe

    The most time-consuming component of this easy recipe is chopping the vegetables, but I assure you the end product is worth the time investment of 15 minutes.

    • Prep the vegetables: Wash and dry the vegetables. Then, dice 1 medium onion, 2 medium carrots, and 2 celery ribs. Set aside for now.
    • Prep the garlic: Remove the papery outer skin of two garlic cloves and cut off the tips. Finely mince the garlic. You can also use a garlic press. Feel free to use more (or less) according to your preference. Set aside. 
    • Rinse and drain ¾ cup of pearled barley and set it aside. 
    A step-by step photo tutorial of how to make barley soup with vegetables.

    Step-by-Step Instructions

    Heat 2 tablespoons of extra virgin olive oil in a large soup pot or Dutch oven over medium-high heat until shimmering.

    Reduce heat to medium and add the chopped onion, ½ teaspoon of dried thyme, and a pinch of chili flakes (if using) to the pot. Sauté for 5-7 minutes, occasionally stirring until the onion is soft and translucent.

    Add the chopped carrots and celery and cook for another 5-7 minutes until they soften.

    Then, add 1 tablespoon of tomato paste and stir continuously for about 3-5 minutes until it begins to caramelize. Add the minced garlic and cook for an additional minute until fragrant.

    Pour in 6-7 cups of vegetable stock. Add the rinsed and drained pearled barley and one bay leaf. 

    Bring the soup to a boil. Reduce the heat, bring it to a simmer, and slightly cover the pot.

    Let the soup simmer for 50-60 minutes, stirring occasionally, or until the barley is tender and cooked.

    Taste and adjust seasonings for salt and pepper.

    Ladle the soup into bowls. Top each serving with a drizzle of lemon juice and a sprinkle of fresh parsley.

    Serve hot and enjoy!

    Homemade barley soup in a Dutch oven.

    Tips

    • Choose vegetables and herbs that are the freshest and best quality.
    • Let your soup simmer for at least an hour to give it time to develop a hearty and rich flavor.
    • Taste the soup and adjust the seasonings towards the end of the cooking time.
    • Experiment with different fresh herbs and spices. Try using rosemary, cumin, or paprika to enhance the soup’s flavor. Don’t forget to add salt and black pepper, too.
    • If you desire a thin or liquid consistency for your soup, add more vegetable broth at the end of the cooking time. Please note that the barley will absorb more liquid as it sits.

    Serving Suggestions

    This hearty barley vegetable soup pairs well with a variety of sides. Here are a few ideas to complete your meal:

    • Crusty Bread or Focaccia: There’s nothing better than tearing off a piece of warm, homemade Italian focaccia recipe or crusty bread and dipping it into the rich, flavorful broth.
    • Grilled Cheese: A melty grilled cheese is my go-to when I want to turn this soup into a heartier meal.
    • Simple Salad: A light Italian green salad or this marinated tomato salad adds a refreshing contrast.

    Hearty Soup Recipes

    If you enjoy hearty soups, here are a few more to try:

    • An overhead photo of white beans and spinach soup on a white bowl with a tablespoon.
      Easy White Bean Spinach Soup Recipe
    • Italian Sausage Squash Soup with swiss chard in a white bowl.
      Swiss Chard Soup with Sausage Recipe
    • Green split pea soup in a bowl.
      Vegetarian Split Pea Soup: A Slow Cooker Recipe
    • A white bowl of creamy potato leek soup.
      Easy Potato and Leek Soup Recipe

    FAQ

    Can you freeze barley soup?

    Yes, this soup can be frozen for up to 3 months. Let the soup cool completely before transferring it to an airtight, freezer-safe container or bag. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop over medium heat until heated. Add more liquid (water or stock) if necessary.

    Can you make this recipe with other grains?

    Instead of barley, you can use other grains, such as farro or quinoa. Just be sure to adjust the cooking time according to the package instructions. You may also need to adjust the amount of liquid used depending on how much liquid the grain absorbs while cooking.

    How to store leftover tomato paste

    Leftover tomato paste can be stored in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can portion 1 tablespoon servings on a parchment-lined baking sheet. When frozen, transfer to a freezer-safe bag or container. The individual portions can be stored in the freezer for up to 3 months.

    Recipe Origins

    If you’ve been receiving my weekly newsletter, you’ll know I asked my wonderful readers if they had any recipes they’d like me to share. As it turns out, there were many requests for barley-based dishes!

    Surprisingly, I had yet to share my favorite barley vegetable soup recipe.

    The original recipe goes back at least 30 years! At the time, I was working as a food service manager in a rehab center. The dietary team and I developed a large-scale beef barley recipe to serve to our clients.

    Over a decade ago, I tweaked the recipe to create a plant-based barley soup full of flavor and nutrition for my daughter.

    Enjoy this hearty and healthy soup – I know you and your whole family will love it as much as I do!

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this hearty vegetable barley soup, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A ladle of vegetable barley soup.

    Easy Vegetable Barley Soup Recipe

    This Easy Vegetable Barley Soup Recipe is a wholesome and satisfying soup packed with nutrition. Loaded with veggies, fiber-rich barley, and a flavorful broth, this soup is perfect for a comforting and delicious meal any time of the year.
    5 from 3 votes
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    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 6 servings
    Calories: 181kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 2 tablespoons olive oil extra virgin
    • 1 medium onion finely diced
    • ½ teaspoon thyme dried
    • pinch chili flakes optional
    • 2 carrots cut into ¼-inch pieces
    • 2 stalks celery ribs cut into ¼-inch pieces
    • 1 tablespoon tomato paste
    • 2 cloves garlic minced
    • 6-7 cups vegetable broth low sodium
    • ¾ cup pearled barley rinsed and drained
    • 1 bay leaf
    • 1 tablespoon lemon juice for topping
    • 2 tablespoons parsley for topping
    • salt and pepper to taste

    Instructions

    • Heat 2 tablespoons of extra virgin olive oil in a large soup pot or Dutch oven over medium-high heat until shimmering.
    • Reduce heat to medium and add the chopped onion, dried thyme, and a pinch of chili flakes (if using) to the pot. Sauté for 5-7 minutes, occasionally stirring until the onion is soft and translucent.
    • Add the chopped carrots and celery and cook for another 5-7 minutes until they soften.
    • Add the tomato paste and stir continuously for about 3-5 minutes until it begins to caramelize. Add the minced garlic and cook for an additional minute until fragrant.
    • Pour in 6-7 cups of vegetable stock. Add the rinsed and drained pearled barley and one bay leaf. 
    • Bring the soup to a boil. Reduce the heat, bring it to a simmer, and slightly cover the pot.
    • Let the soup simmer for 50-60 minutes, stirring occasionally, or until the barley is tender and cooked.
    • Remove bay leaf.
    • Taste and adjust seasonings for salt and pepper.
    • Ladle the soup into bowls. Top each serving with a drizzle of lemon juice and a sprinkle of fresh parsley.
    • Watch the video on the recipe card to see how easy this recipe is to make!
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • Choose vegetables and herbs that are the freshest and best quality.
    • Let your soup simmer for at least an hour to give it time to develop a hearty and rich flavor.
    • Taste the soup and adjust the seasonings towards the end of the cooking time.
    • Experiment with different fresh herbs and spices. Try using rosemary, cumin, or paprika to enhance the flavor of the soup. Don’t forget to add salt and black pepper too.
    • If you desire a thin or liquid consistency for your soup, add more vegetable broth at the end of the cooking time. Please note that the barley will absorb more liquid as it sits.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 181kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 111mg | Potassium: 442mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3566IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg
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    Filed Under: Soups, Vegetarian

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Julie Soadafora

      March 23, 2023 at 8:31 am

      Maria, I have just discovered your website and I have already made two of your soup recipes (barley as well as your lentil) and your panettone recipe. All worked out beautifully ! Thank you for sharing them.

      Reply
      • Maria

        March 27, 2023 at 6:58 pm

        My pleasure Julie! Thanks so much for taking the time to comment; I appreciate it!

        Reply
    2. Vivian

      March 11, 2023 at 9:25 pm

      5 stars
      Hi Maria,
      I made your vegetable barley soup this morning. My husband and I really enjoyed it. My daughter who rarely cooks said if you give me this recipe I want to make it for lunches this week. Thanks for a great recipe!!

      Reply
      • Maria

        March 15, 2023 at 4:32 pm

        Hoe wonderful Vivian! Thanks for sharing!

        Reply
    3. Val

      March 11, 2023 at 1:00 pm

      5 stars
      This is such a great tasting soup! Thanks for the inspiration Maria!

      Reply
      • Maria

        March 11, 2023 at 1:30 pm

        My pleasure Val! Thrilled to read you enjoyed the recipe.

        Reply
    4. Carm

      March 11, 2023 at 12:19 pm

      5 stars
      This is delicious great idea.

      Reply
      • Maria

        March 11, 2023 at 1:28 pm

        Thanks so much Carm! Enjoy!

        Reply

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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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