Published: . Last Updated: by: Ginny McMeans
Jump to Recipe -
A hearty, filling, and delicious soup, vegetable barley soup is made with vegetables, barley, and flavorful broth. Chopped onions, carrots, celery, tomatoes, and sometimes potatoes are used as vegetables, while thyme, bay leaf, and garlic can be added as seasonings. The soup gets its nutty and chewy texture from the barley.
Table of Contents
Why You'll Love This Vegetable Barley Soup Recipe
Versatile- Barley soup with vegetables is versatile, and you can use any vegetables you have on hand. You can swap the barley with other grains like brown rice or quinoa.
Easy to Make- The recipe is straightforward and doesn't require any special cooking skills or techniques. You can make it on a stovetop or even in a slow cooker.
Delicious- The combination of vegetables, herbs, and spices gives this vegan barley soup a hearty, savory, and satisfying flavor that many people would enjoy.
Ihave been waiting and waiting for cooler weather to get here. It is fun to combine this and that for stews, soups, and chilies. It makes us feel cozy and warm from the inside out.
It's not that cool here yet, but I know it probably is at your house.
I see pictures of people all overFacebook wearinglong pants, sweaters, and boots, so it must be that time. Right?
So, I am taking advantage of the visuals and starting the fun early. We're enjoying spoonfuls ofwonderful soup right along with you.
Is Vegetable Barley Soup Healthy?
Absolutely! There are whole grains and high in fiber.
It is low in fats and can be fat-free if you saute your onion, garlic,and carrot in vegetable broth.
Along with the veggies mentioned above, there is also spinach, tomatoes,and bell pepper.
Warming soups
We eat a lot of soup during the winter months. A few of our favorites are:
- Spicy Vegan Pumpkin Soup
- Red Lentil Dahl Soup
- Homemade French Onion Soup
- Baked Potato Soup
I'd love to show you a picture of one of these soups. I was going to try to show the most popular one on the blog.
They are all pretty much neck and neck so maybe I'll choose the one that has been on the blog the longest and is still being made like crazy. Oh my gosh, it's so good!
So, let's get back to a great whole grains and fresh vegetable soup.
What Does Barley Taste Like?
Barley and pearl barley have a chewy texture with an almost nutty flavor, and it holds its bite for a very satisfying soup.
Both barley have their hull removed, but pearl barley is 'polished' to remove the bran layer. It's high in protein, too.
Ingredients
- Pearl barley is the star of this soup and gives great texture.
- Extra virgin olive oil adds flavor and aids in sauteing.
- Yellow onion is the best base for so many recipes. They cook up sweet and taste great.
- Garlic has a pungent flavor, but when used sparingly, it is delicious.
- Red bell pepper is mildly sweet and adds a great flavor to your soup.
- Carrots are sweet and cut into very small pieces for quick cooking.
- Vegetable Broth adds flavorful liquid to the soup.
- Diced Tomatoes add to the texture and meld the veggies all together.
- Bay Leaf is an added herb flavoring and gets removed at the end of the cooking.
- Spinach gives bulk and lots of nutrition.
- Salt - a little bit goes a long way for this seasoning.
- Ground black pepper is very spicy, so don't use a lot.
Instructions
- Add 4 cups of water and 1 cup of barley to a medium saucepan. Bring to a boil.
- Cover, reduce heat to medium-low, and simmer for 30-40 minutes or until the barley is soft.
- Drain and set aside.
- While the barley is cooking, heat the oil in a large stockpot over medium heat.
- Add the onion and saute for 5 minutes. Then add garlic, red bell pepper,and carrots.
- Cook until the carrots are almost tender, which is about 10 minutes.
- Add the vegetable broth, diced tomatoes, and bay leaves.
- Bring to a boil and then turn down to a simmer.Simmer for 10 minutes.
- Stir in the cooked barley and torn spinach.Cook over medium heat for 15 minutes.
- Remove the bay leaves. Add salt and pepper. Taste to check the seasoning.Serve hot.
Can Vegetable Barley Soup Be Frozen?
- So easily.
- Just let it cool and pack in rigid-sided glass freezer containers.
- It will keep well for 4 months.
📋 Recipe
Vegetable Barley Soup
Ginny McMeans
Vegetable Barley Soup is a great mix-up for your heartyand satisfying soup repertoire.
4.86 from 7 votes
Print Pin Recipe Save
Prep Time 5 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Dish, Soup
Cuisine Vegan
Servings 6 Servings
Calories 199 kcal
Ingredients
- 1 cup pearl barley
- 1 tablespoon extra virgin olive oil
- ½ cup yellow onion - diced
- 2 cloves garlic - minced
- 1 cup red bell pepper - diced
- 1 cup carrots - chopped
- 32 ounces vegetable Broth
- 15 ounces diced tomatoes - can with juices
- 2 bay leaf
- 2 cups spinach - torn
- 1 teaspoon salt
- ground black pepper - to taste
Instructions
In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft.
Drain and set aside.
While the barley is cooking, heat the oil in a large pot over medium heat.
Add the onion and saute 5 minutes.
Now add the garlic, red bell pepper,and carrots and cook until the carrots are getting tender, about 10 minutes.
Add the vegetable broth, diced tomatoes and bay leaves.
Bring to a boil and then turn down to a simmer.Simmer for about 10 minutes.
Stir in the cooked barley and the torn spinach.Cook over medium heat or 15 minutes.
Remove the bay leaves.Add salt and pepper.Taste to check the seasoning.Serve hot.
Video
Nutrition
Serving: 1ServingCalories: 199kcalCarbohydrates: 36gProtein: 7gFat: 3gSodium: 467mgPotassium: 552mgFiber: 7gSugar: 4gVitamin A: 5360IUVitamin C: 43.6mgCalcium: 61mgIron: 2.3mg
Tried this recipe?Let us know how it was!
