Vegetable Barley Soup is a bowl of cozy comfort that’s always a hit with my family. The barley gives it a hearty, filling texture that makes it feel like a complete meal, while the colorful mix of vegetables adds brightness and rich flavor to every spoonful.
This soup is classic comfort food that’s also budget-friendly, and it’s just so easy to put together. It’s perfect for chilly nights when you want something warm and satisfying. I love making a big pot of this and enjoying it for lunch or dinner – and it’s even better the next day!
I’m a huge believer in soup being the entire meal, and thankfully my family agrees with me! I love to make this recipe ahead and let it hang out in the fridge ready for when one of us needs a quick dinner or lunch.
The barley adds a really nice chewiness to each bite, as well as adding bulk and nutrition!
Try my Black Eyed Pea Soup, my White Bean Soup or my Crockpot 15 Bean Soup too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
- It’s good for you! Vegetable Barley Soup is packed with vitamins, minerals, and fiber from both the barley and the variety of vegetables used.
- It’s easy to make. While the soup might take some cooking time to simmer, the actual hands-on preparation time is minimal.
- Budget friendly. The ingredients for Vegetable Barley Soup are generally pretty cheap, and the soup can be made in bulk and frozen for future meals or meal prep.
- Delicious! Earthy, savory and full of flavor.
If you’re into soup (and why wouldn’t you be?) you’ll love Carrot Cilantro Soup, my Lentil Soup, as well as my Broccoli Cheddar Soup!
Frequently Asked Questions
What is barley?
It’s a grain that is sold in 2 forms – hulled and pearled.
Hulled barley is a whole grain, and is chewier (and has more fiber and nutrients than pearled).
Pearled barley has been polished, removing the bran and some of the fiber and other nutrients (and is not considered a whole grain). You can use either for this recipe – but the hulled version will take longer to cook.
It has a chewy texture, and nutty flavor.
Is barley gluten-free?
No, barley contains gluten. If you need a gluten-free option, consider substituting quinoa or brown rice for the barley.
Can I use different vegetables?
Yes, absolutely. Try green beans, sweet corn, zucchini, peas or kale.
How can I thicken the soup?
The barley will naturally thicken the soup as it absorbs water. If you want it thicker, you can blend a portion of the soup and mix it back in or use a roux (flour and butter mixture).
Is this soup healthy?
Yes, Vegetable Barley Soup is typically high in fiber, vitamins, and minerals. However, the nutritional content can vary depending on the specific ingredients used.
How to cook Barley
I use 3 to 1 – 3 cups of liquid to 1 cup of barley.
- Measure out your barley and rinse it to wash away anything that shouldn’t be there.
- In a medium saucepan, add the water and barley – and bring to a boil. You may add a little salt if you wish.
- Cover, reduce heat to low, and keep at a bare simmer for 30 minutes, or until the barley is soft.
- Drain and set aside.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The Best Side Dishes for Soup
I like a good crusty bread with my soup. Try my 30 minute dinner rolls, or this rustic oatmeal bread.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Barley. Find this at the local grocery store with other grains like rice and quinoa.
- Vegetables: Onion, garlic, bell peppers, carrots, celery.
- Stock. Use vegetable stock, chicken stock or beef stock. Whatever you have on hand.
- Tomatoes. Canned tomatoes are great. Use the fire-roasted kind or regular. Use fresh ones if you don’t have canned and a little tomato paste to deepen the flavor.
- Bay leaves. A bay leaf or two adds a lovely, deep, savory flavor to the soup.
- Spinach. Bulk it up with greens! I use fresh baby spinach, but frozen spinach or fresh kale will work too.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Can opener
- Dutch Oven (or large soup pot). I love the ones made by Lodge.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Cook the barley
I use 3 to 1 – 3 cups of liquid to 1 cup of barley.
Measure out your barley and rinse it to wash away anything that shouldn’t be there.
In a medium saucepan, add the water and barley – and bring to a boil. You may add a little salt if you wish.
Cover, reduce heat to low, and keep at a bare simmer for 30 minutes, or until the barley is soft.
Drain and set aside.
Make the soup
Heat the olive oil in a large pot or Dutch oven over medium high heat.
Add the chopped onion and 5 minutes. Add the garlic and cook 30 seconds.
Add the red bell pepper, carrots, and celery
Cook until the carrots start to soften – about 10 minutes.
Add the vegetable broth, diced tomatoes and bay leaves.
Bring to a boil and then reduce heat to medium and simmer for 10 minutes.
Remove the bay leaves, and season to taste.
Add the barley and spinach, simmer until spinach is wilted (about 5 minutes).
Kylee’s Notes
What to do with leftovers
Allow the soup to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for 3-5 days or frozen for up to 3 months.
Substitutions/Additions
You can use cooked brown rice or quinoa in place of barley.
You can use any kind of stock/broth that you have on hand. I like homemade vegetable stock. Bear in mind if you use chicken stock or beef stock, it will not be vegetarian (if that is a consideration)
Add some white beans for some extra pop.
Freezing instructions
Cool the soup completely before transferring to a freezer-safe container. Leave some space at the top for expansion.
How do I reheat the soup?
If frozen, thaw the soup in the refrigerator overnight. Reheat on the stove over medium heat, stirring occasionally, until hot. Alternatively, you can microwave it in a microwave-safe bowl.
More delicious recipes:
Love soup recipes? Here are some of my favorites:
- Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- New England Clam Chowder – an old classic, but a good one! It has bacon, so I mean…
- Best Ever Corn Chowder– quite a lofty title, but it’s true. It really is the best!
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Update: This was originally posted in January of 2015 and has been updated in September 2023 to improve reader experience with new photos and step by step instructions.
Vegetable Barley Soup
Recommended Equipment
- Dutch Oven (or large pot)
Ingredients
BARLEY
- 3 cups water
- 1 cup pearled barley
SOUP
- 1 tablespoon vegetable oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 3 large carrots (chopped)
- 2 stalks celery (chopped)
- 6 cups vegetable stock ((can sub chicken broth but it won’t be vegan/vegetarian))
- 14.5oz can can diced tomatoes
- 2 bay leaves
- 2 cups baby spinach (torn)
- salt and pepper
Directions
To cook the barley
- In a medium saucepan, add 3 cups water and 1 cup pearled barley – and bring to a boil. Cover, reduce heat to low, and keep at a bare simmer for 30 minutes, or until the barley is soft.
- Drain and set aside.
To make the soup
- Meanwhile, heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat.
- Add 1 medium onion and cook for 5 minutes. Add the 2 cloves garlic, r1 red bell pepper, 3 large carrots and 2 stalks celery and cook until the carrots start to soften, about 10 minutes.
- Add 6 cups vegetable stock,14.5oz can can diced tomatoes, and 2 bay leaves.
- Bring to a boil and then reduce the heat to a simmer for 10 minutes.
- Stir in the cooked barley and 2 cups baby spinach, simmer until spinach is wilted (about 5 minutes)
- Remove the bay leaves, and season to taste.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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