Healthy Vegetable Barley Soup Recipe

This Healthy 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.

Serve this vegetarian barley soup with a slice of this Italian focaccia recipe and a fresh tomato salad for a delicious meal.

Jump to:

• Introduction
• More reasons to love this recipe
• What is barley?
• Let’s prep our recipe
• Step-by-step instructions
• Tips
• FAQ
• Hearty soup recipes
• Recipe origins
• Recipe

Introduction

If you are looking for a plant-based barley soup recipe without beef that is still full of flavor and texture, this recipe is for you.

This healthy vegetarian barley soup is incredibly delicious and perfect for those cold and chilly nights when you want something warm and comforting. 

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

More reasons to love this recipe

Customizable: While this flavorful soup calls for fresh vegetables like carrots, celery, and onion, you can easily customize it to include any frozen vegetables you have on hand. Frozen peas, spinach, green beans, or sweet corn would all be great additions.

It’s easy to make: This recipe is straightforward and doesn’t require any fancy techniques or equipment. You can have a delicious, homemade soup in no time at all.

It’s perfect for meal prep: This hearty soup makes a large batch, so you can enjoy it for several meals throughout the week. Plus, it freezes well so that you can store leftovers in the freezer for a quick and easy meal in the future.

As a dietitian, I love to share how this nutritious soup can provide so many health benefits when part of a balanced diet. [source]

What is barley?

Barley is a cereal grain high in fiber, low in fat, and rich in vitamins and minerals. It has a chewy texture and nutty flavor, adding substance to any dish. 

There are three primary types of barley: hulled, pearl, and quick pearl. Hulled barley is the most unprocessed and considered a whole grain, while pearl barley has had its bran mostly removed, and quick pearl barley is precooked and flattened for faster cooking times.

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. 

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.

At this point, 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!

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 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.

FAQ

Hearty soup recipes

You can never have too many healthy, hearty soup recipes packed with luscious flavors and nutrition-rich ingredients!

Treat yourself to this comforting white bean and spinach soup for a wholesome and flavorful meal. Like this Italian lentil soup recipe, it is ideal for lunch or dinner. A fluffy slice of cast iron focaccia bread to dip is the only thing missing.

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.

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

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

★★★★★ 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