1. Home
  2. Recipes
  3. Vegetable Barley Soup

Simple Vegetable Barley Soup

Featured in Comforting Soups & Stews.

Threw together some soup cause I was cold and lazy. Just dumped veggies and barley in a pot with some broth. Let it bubble away while I watched TV. Had enough for like four meals so stuck some in the freezer. Added lots of black pepper at the end. Hit the spot on a cold day and its pretty healthy too. Love having soup ready in the freezer for when I dont feel like cooking.
Pin it Share it Send it Print it Jump To Recipe
Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 18:10:53 GMT
A vibrant bowl of vegetable barley soup with colorful diced vegetables and grains, accompanied by potatoes in the background. Pin it
A vibrant bowl of vegetable barley soup with colorful diced vegetables and grains, accompanied by potatoes in the background. | lastminrecipes.com

This vegetable barley soup fills you up and tastes great on cold days. Fresh vegetables and barley make it healthy and satisfying.

Why Make This Soup

This soup lets you use lots of vegetables in one meal. The barley makes it filling. You can freeze extra portions for later. Good for lunch or dinner on cold days.

Ingredients

  • Yellow Onion: Adds base flavor. White onion works too
  • Garlic: Fresh or powder
  • Olive Oil: For cooking
  • Carrots: Cut in chunks
  • Canned Tomatoes: With juice
  • Pearled Barley: Main grain
  • Dried Basil: For flavor
  • Dried Oregano: For flavor
  • Black Pepper: Fresh ground
  • Vegetable Broth: Main liquid
  • Potato: One large, cut up
  • Green Beans: Frozen works best
  • Corn: Frozen or canned
  • Peas: Frozen
  • Lemon Juice: Fresh squeezed
  • Parsley: Fresh, for topping

Instructions

Start Base:
Cook onion and garlic in oil until soft, about 5 minutes.
Add First Items:
Put in carrots, tomatoes, barley, herbs, pepper, broth. Stir well.
First Cook:
Boil, then lower heat. Cover and cook 30 minutes. Stir sometimes.
Add Potatoes:
Put in diced potatoes. Cook 10 more minutes until soft.
Add Frozen Vegetables:
Mix in frozen beans, corn, peas. Cook 5 minutes.
Finish:
Add lemon juice. Check salt and pepper. Top with parsley.

About The Barley

Pearled barley adds chew to the soup. Find it near rice at stores. Takes about 30 minutes to cook soft. Not for gluten-free diets.

Changing Vegetables

Use what you have. Try mushrooms, zucchini, or spinach. Add soft vegetables last so they don't get mushy. Hard vegetables go in first to cook longer.

Picking Broth

Good broth makes better soup. Better Than Bouillon brand works well. Or make your own with vegetables. The broth gives most of the soup's taste.

A bowl of colorful vegetable barley soup featuring chunks of carrots, peas, corn, green beans, and yellow squash, garnished with fresh herbs. Pin it
A bowl of colorful vegetable barley soup featuring chunks of carrots, peas, corn, green beans, and yellow squash, garnished with fresh herbs. | lastminrecipes.com

Storage Tips

Freezes well in containers. Keeps 3 months frozen or 5 days in fridge. Heat on stove or in microwave when ready to eat.

What To Serve With It

Eat with bread and butter. Sourdough or cornbread taste great. Add cheese on top if you like. Makes a full meal.

Frequently Asked Questions

→ Can I use other grains?
  • Try quinoa
  • Or farro
  • Cook less time
  • Watch the water
  • Rice works too
  • Brown rice takes longer
→ How long does it freeze?
  • Good 3 months
  • Use good containers
  • Let cool first
  • Leave space on top
  • Mark the date
  • Thaw in fridge
→ Want to add meat?
  • Use chicken
  • Or beef chunks
  • Cook meat first
  • Then add veggies
  • More broth needed
  • Takes longer
→ Work in slow cooker?
  • Put all in pot
  • Low: 6-8 hours
  • High: 3-4 hours
  • Check barley's done
  • Add salt at end
  • Stir sometimes
→ Other veggies okay?
  • Add any:
  • Zucchini
  • Spinach
  • Green beans
  • Peas
  • Corn
  • What you have

Conclusion

Try minestrone with beans and tomatoes, or make lentil soup. Both quick and filling like this one.

Vegetable Barley Soup

Quick veggie soup with barley

Prep Time
5 Minutes
Cook Time
50 Minutes
Total Time
55 Minutes
By: Mina

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (Servings)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1 yellow onion.
02 2 garlic cloves.
03 2 Tbsp olive oil.
04 4 carrots (1/2 lb).
05 1 can (28oz) diced tomatoes.
06 1 cup barley.
07 1/2 tsp dried basil.
08 1/2 tsp dried oregano.
09 Black pepper.
10 6 cups veggie broth.
11 1 potato (3/4 lb).
12 1 cup frozen green beans.
13 1/2 cup frozen corn.
14 1/2 cup frozen peas.
15 1 Tbsp lemon juice.
16 Fresh parsley if you want.

Instructions

Step 01

Chop onion and garlic. Cook with oil in big pot on medium heat for 5 minutes till soft.

Step 02

Cut carrots. Add to pot with tomatoes, barley, basil, oregano, pepper, and broth.

Step 03

Mix it up, cover, turn heat up till it boils. Turn down to medium-low, cook 30 minutes. Stir now and then.

Step 04

Cut potato in small cubes. Add after 30 minutes. Cook 10 more minutes till soft.

Step 05

Put in frozen veggies. Cook 5 minutes till hot.

Step 06

Add lemon juice. Taste and add salt if needed. Put parsley on top if you want.

Notes

  1. Good for making ahead.
  2. Freezes well.
  3. Try other veggies if you want.

Tools You'll Need

  • Big pot.
  • Spoon.
  • Knife.
  • Cutting board.
  • Measuring spoons.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Corn.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 277
  • Total Fat: 6 g
  • Total Carbohydrate: 53 g
  • Protein: 7 g