Hearty Vegetable and Barley Soup Recipe

Introduction

This hearty barley soup is a comforting and nutritious dish perfect for any season. Packed with vegetables, tender barley, and fragrant herbs, it’s easy to prepare and full of flavor. Whether you’re looking for a light lunch or a warming dinner, this soup hits the spot.

Ingredients

• 3/4 cup (130 grams) pearled barley, rinsed and drained
• 1 cup (130 grams) frozen peas (or other beans)
• 4 ½ cups water or vegetable broth, plus more if needed
• 1 Tbsp tomato paste, or 1 diced tomato
• 1 Tbsp olive oil, plus extra for drizzling
• 1 garlic clove, minced
• 1 medium-sized onion, diced
• 1 large celery rib, sliced
• 2 large carrots, diced
• 1 medium-sized potato, cut into cubes
• 1 tsp oregano
• 2 bay leaves
• 3 thyme sprigs (optional)
• Salt and pepper, to taste

Instructions

1. Step 1: Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
2. Step 2: Add the minced garlic, thyme sprigs, oregano, and bay leaves. Stir for about 1 minute to release the aromas.
3. Step 3: Add the rinsed barley, cubed potatoes, and tomato paste (or diced tomato). Stir well to combine all the ingredients.
4. Step 4: Pour in the vegetable broth or water, then season with a good pinch of salt and pepper. Increase the heat and bring the soup to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer gently for 25–30 minutes, or until the barley is tender. Add more liquid if you prefer a thinner soup.
5. Step 5: When the barley is cooked, stir in the frozen peas and cook for an additional 5 minutes until they are heated through.
6. Step 6: Turn off the heat and remove the thyme sprigs and bay leaves. Taste the soup and adjust the seasoning with extra salt and pepper as needed.
7. Step 7: Ladle the soup into bowls, drizzle lightly with olive oil, and add freshly ground black pepper to taste. For a non-vegan option, garnish with freshly grated parmesan cheese for extra flavor. Enjoy!

Tips & Variations

• Use vegetable broth instead of water for a richer flavor.
• Swap frozen peas for green beans or lima beans for a different texture.
• Add a handful of chopped spinach or kale at the end for extra greens.
• If you don’t have pearl barley, you can use hulled barley but increase the cooking time.
• For a creamier texture, blend a portion of the soup before adding the peas.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, barley soup tastes even better the next day after the flavors have melded. Just store it properly in the refrigerator and reheat before serving.

Is pearled barley gluten-free?

No, pearled barley contains gluten. If you need a gluten-free version, try substituting with a grain like quinoa or rice, keeping in mind the cooking times will differ.

Hearty Vegetable and Barley Soup Recipe

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★★★★★

4.4 from 93 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and wholesome barley soup packed with vegetables, pearls of barley, and aromatic herbs, perfect for a comforting meal. This nourishing soup is easy to prepare on the stovetop and can be adjusted with your choice of vegetable broth and seasonings.

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Ingredients

Scale 1x2x3x

Grains and Legumes

• 3/4 cup (130 grams) pearled barley, rinsed and drained
• 1 cup (130 grams) frozen peas (or other beans)

Vegetables

• 1 medium-sized onion, diced
• 2 large carrots, diced
• 1 large celery rib, sliced
• 1 medium-sized potato, cut into cubes
• 1 Tbsp tomato paste, or 1 diced tomato
• 1 garlic clove, minced

Liquids and Fats

• 4 ½ cups water or vegetable broth, plus more if needed
• 1 Tbsp olive oil, plus extra for drizzling

Herbs and Seasonings

• 1 tsp oregano
• 2 bay leaves
• 3 thyme sprigs (optional)
• salt and pepper, to taste

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Instructions

1. Sauté Vegetables: Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
2. Add Aromatics: Add minced garlic, thyme sprigs, oregano, and bay leaves to the pot and stir for about 1 minute to release their flavors.
3. Add Barley and Vegetables: Add the rinsed barley, cubed potatoes, and tomato paste (or diced tomato) to the pot, stirring well to combine all the ingredients.
4. Add Liquid and Simmer: Pour in the vegetable broth or water, add a pinch of salt and pepper, then raise the heat and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it cook gently for 25-30 minutes, or until the barley is tender. If you need more liquid or prefer a thinner soup, add an extra cup of water or broth during this time.
5. Add Peas and Finish Cooking: When the barley is cooked through, add the frozen peas to the pot and cook for a further 5 minutes to heat them through.
6. Season and Remove Herbs: Turn off the heat, remove the thyme sprigs and bay leaves from the soup. Taste and adjust seasoning with salt and pepper as needed. Typically, a pinch of salt is added at the beginning and about 1/2 teaspoon later, but adjust according to your broth’s saltiness and preference.
7. Serve: Divide the soup into bowls and drizzle with a little extra olive oil or extra virgin olive oil. Add freshly ground black pepper if you like. For a non-vegan option, serve with freshly grated parmesan cheese for extra flavor.

Notes

• The soup can be made with water or vegetable broth, adjusting seasoning accordingly.
• If you prefer a thinner soup, add extra water or broth as needed while cooking.
• Remove thyme sprigs and bay leaves before serving to avoid tough textures.
• The recipe is naturally vegan but can be made vegetarian with parmesan added at serving.
• Nutrition information provided is an estimate.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: barley soup, vegetarian soup, vegan soup, healthy soup, vegetable barley soup, comforting soup