Vegetable Barley Soup Recipe

Experience the delight of Vegetable Barley Soup that artfully combines hearty barley with crisp, garden-fresh vegetables. With layers of flavor and a vibrant color palette, this creation transforms simple ingredients into a memorable meal destined to spark conversation and enjoyment among family and friends.

I’ve been experimenting with Vegetable Barley Soup for a while now and I finally perfected a version that’s packed with colorful veggies and hearty barley that really satisfies. I start by heating 2 Tbsp olive oil in a pot and then tossing in a large diced onion, along with 3 diced carrots and 3 diced celery stalks.

I add a diced red bell pepper and 3 cloves minced garlic to really kick up the flavor. Then I stir in 1 cup of pearl barley and a can of diced tomatoes with juice followed by 8 cups of low sodium vegetable broth.

I season it with 1 tsp each of dried basil and oregano, plus a bay leaf, salt and pepper to taste. I like to mix in 1 cup green beans and 2 cups of roughly chopped spinach or kale towards the end.

Its a really easy veg soup recipe that works great on the stove top, in a slow cooker, or even an Instant Pot. Enjoy!

Why I Like this Recipe

I really love this recipe for a few reasons. First, I dig how it’s packed with a ton of colorful veggies that not only look amazing but taste great too. Second, I appreciate that it’s super healthy and filling so I feel good after eating it. Third, it’s really versatile; whether I’m using the stovetop, slow cooker, or Instant Pot, it always turns out comforting and hearty. And lastly, I like that the barley gives it that satisfying texture, makin it feel like a real meal even on a hectic day.

Let me break it down in my own words: I made this barley soup the other day and it was awesome. The soup is loaded with all kinds of veggies that are bright and tasty, and it’s really healthy which is a big win for me. Plus, you can make it a bunch of different ways—stovetop, slow cooker, or even your Instant Pot—and they all work pretty well. It’s easy to whip up even if you’re not a master chef and the barley makes it hearty and comforting, perfect for colder days. Overall, this is one of those recipes that just makes my day, every single time.

Ingredients

• Olive oil: Nourishing healthy fats that enrich flavor while helping sauté vegetables for extra depth.
• Onion: Adds natural sweetness, fiber and a robust savory base to build a tasty broth.
• Carrots: Provide earthy sweetness, vitamins and crunch; they bring color and essential nutrients.
• Pearl barley: Offers hearty carbohydrates, texture and nuttiness while serving as a good fiber source.
• Vegetable broth: Delivers a savory base with rich minerals and low sodium for mindful cooking.
• Diced tomatoes: Give acidity and subtle sweetness, infusing bright flavor with a hint of tang.
• Spinach or kale: Loaded with vitamins and minerals, these greens boost fiber while adding vibrant color.
• Celery: Provides crunch and low-calorie fiber, enhancing the soup’s herbaceous and tangy layers.

Ingredient Quantities

• 2 Tbsp olive oil
• 1 large onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup pearl barley
• 1 can (14.5 oz) diced tomatoes with juice
• 8 cups low sodium vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 cups fresh spinach or kale, roughly chopped
• Fresh parsley for garnish (optional)

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and red bell pepper and cook until they start to soften, about 5 minutes.

2. Toss in 3 minced garlic cloves and cook for another minute until fragrant.

3. Stir in the 1 cup pearl barley, then add the 1
4.5 oz can of diced tomatoes with juice and 8 cups of low sodium vegetable broth.

4. Sprinkle in 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 bay leaf, and season with salt and pepper to taste.

5. Bring everything to a boil, then lower the heat and let it simmer for about 30 minutes so that the barley can cook.

6. Add the 1 cup chopped green beans and simmer for another 10 minutes.

7. Mix in the 2 cups of fresh spinach or kale and let cook for 2-3 minutes until the greens wilt.

8. Taste the soup and adjust the seasoning if needed, then remove the bay leaf.

9. Ladle the soup into bowls and garnish with fresh parsley if desired.

10. Serve hot and enjoy your healthy and colorful Vegetable Barley Soup!

Equipment Needed

1. Large pot
2. Stove
3. Chef’s knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula for stirring
8. Can opener
9. Ladle

FAQ

Vegetable Barley Soup Recipe Substitutions and Variations

• If you dont have olive oil, you can use extra light olive oil or even avocado oil as a substitute.
• If a large onion isnt available, try using two medium yellow onions or a couple of shallots.
• If you run out of fresh garlic, use about 1/4 teaspoon garlic powder per clove.
• If you dont have low sodium vegetable broth, chicken broth or water mixed with a bouillon cube works fine.
• If you cant find fresh spinach or kale, swiss chard is a great alternative that adds a similar texture.

Pro Tips

1. Try to toast the barley in the pot for a couple of minutes before adding the liquids – it gives the soup a nuttier flavor which can really elevate the taste.
2. If you notice the veggies are not as tender as they should be, lower the heat and give them more time to simmer; sometimes a slow and steady cook brings out the best flavor.
3. Don’t be scared to adjust the seasoning at the end – if it tastes a bit bland, add a pinch more salt or even a splash of lemon juice to brighten things up.
4. For extra texture and flavor, you can add a handful of your fav herbs like thyme or even a bit of rosemary towards the end, but be careful not to overdo it.