Why Make This Recipe
Vegetable barley soup is a classic comfort food that warms both the body and the soul. It’s healthy, filling, and packed with nutrients from fresh vegetables and whole grains. This soup is perfect for a chilly day or whenever you need a nourishing meal. Plus, it’s easy to make and can be enjoyed by everyone, whether they’re vegetarian or not!
How to Make Comforting Vegetable Barley Soup
Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 6 cups vegetable broth (or low-sodium chicken broth for non-vegetarians)
- 1 can (14.5 oz) diced tomatoes
- 3/4 cup pearl barley
- 1 bay leaf
- 1.5 teaspoons salt (adjust to taste)
- 2 cups chopped spinach or kale (optional)
Directions:
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until the veggies are softened.
- Stir in the basil, oregano, thyme, and black pepper. Then, add the broth, diced tomatoes, barley, bay leaf, and salt. Stir well.
- Bring the mixture to a boil. Then reduce the heat to low. Cover and let it simmer for 40–50 minutes until the barley is tender.
- If you’re adding spinach or kale, stir it in during the last 5 minutes of cooking until it’s wilted.
- Remove the bay leaf, taste the soup, and adjust seasoning if needed.
- Ladle the soup into bowls and enjoy it with bread or a side salad.
How to Serve Comforting Vegetable Barley Soup
This soup is delicious on its own, but it pairs wonderfully with crusty bread or a crisp salad. You can also sprinkle some fresh herbs or grated cheese on top for added flavor. Serve it hot, and it will be a hit at your table!
How to Store Comforting Vegetable Barley Soup
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
Tips to Make Comforting Vegetable Barley Soup
- Feel free to swap in your favorite vegetables or whatever you have on hand.
- Adjust the seasoning to suit your taste; you can add more herbs or spices if you like.
- If you prefer a thicker soup, you can blend a portion of it before serving.
Variation
For a heartier version, you can add cooked lentils or beans to the soup. This will provide extra protein and fiber.
FAQs
Can I use quick-cooking barley instead of pearl barley?
Yes, but the cooking time will be shorter. Follow the package instructions for the best results.
Can I make this soup in a slow cooker?
Absolutely! You can combine all the ingredients in a slow cooker and cook on low for 6-8 hours. Just add the spinach or kale in the last 30 minutes.
Is it possible to make this soup gluten-free?
Yes! Just use gluten-free grains or omit the barley altogether. You can add extra vegetables or beans for texture.
Print
Comforting Vegetable Barley Soup
- Total Time: 65 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A nourishing and hearty vegetable barley soup, perfect for chilly days and packed with nutrients.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 3/4 cup pearl barley
- 1 bay leaf
- 1.5 teaspoons salt (adjust to taste)
- 2 cups chopped spinach or kale (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until the veggies are softened.
- Stir in the basil, oregano, thyme, and black pepper. Then, add the broth, diced tomatoes, barley, bay leaf, and salt. Stir well.
- Bring the mixture to a boil. Then reduce the heat to low. Cover and let it simmer for 40–50 minutes until the barley is tender.
- If adding spinach or kale, stir it in during the last 5 minutes of cooking until wilted.
- Remove the bay leaf, taste the soup, and adjust seasoning if needed.
- Ladle the soup into bowls and enjoy it with bread or a side salad.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American