Vegetable Barley Soup

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Permalink Post Post

Email *

Save

I have been wanting to share this Vegetable Barley Soup recipe with you guys for some time. I often have this Vegetable Barley Soup on rotation with this Vegetable Soup with Cabbage, Vegetable Bean Soup or this White Bean Soup. 

If you haven’t tried barley before it is a grain with a chewy texture. It works great in soups because it holds up well and doesn’t get mushy.

This Vegetable Barley Soup is nice and light but also a hearty soup. I love making it in the winter months and eating it throughout the week. The leftovers are great and last all week long or you can freeze half for later. You can swap out the barley if that isn’t your thing for other grains like brown rice, quinoa, farro or bulgur wheat.

One of my favorite things about this hearty vegetable barley soup is that you can really add anything you have in the fridge. I like to think of it as a fridge clean-out. If you have leftover green beans or broccoli throw that in.

Why You Will Love this Soup

• Great for Meal-Prep: Stores well in the fridge or freezer. Flavors get even better the next day, making it perfect for batch cooking.
• Versatile: Easy to adapt with whatever veggies you have on hand . You can make it vegan, vegetarian, or add protein like chicken or beans.
• Budget-Friendly: It uses pantry staples like carrots, celery, onions, tomatoes, and grains. Great for feeding a family without breaking the bank.

Recipe Ingredients

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Pearled Barley: Pearl barley adds a chewy texture and nutty flavor. It’s a whole grain. Make sure not to overcook it or it will get mushy.
• Vegetables: This soup includes diced tomatoes, sweet onion, carrots, celery, and garlic for a flavorful, aromatic base.
• Spices: Basil, thyme, paprika, and crushed red pepper give the soup warmth and depth. Substitute with 1–2 teaspoons of Italian seasoning if preferred.
• Beans: Cannellini beans add creaminess and protein. Optional swaps: chickpeas or red kidney beans. Omit if desired.
• Tomato Paste: Enhances the soup with a rich, concentrated tomato flavor and slightly thickens the broth.
• Spinach: Stir in fresh spinach at the end for color and nutrients. Kale or Swiss chard can be used instead.

Ways to Modify this Recipe

• Beans: Swap cannellini beans with black beans, kidney beans, chickpeas, or red beans based on preference or what you have on hand.
• Grains: While barley adds heartiness, you can substitute with farro, bulgur, brown rice, or quinoa for a similar texture and nutritional boost.
• Vegetables: Additional vegetables like broccoli, zucchini, or bell peppers work well and add variety.
• Spices: For a different flavor profile, try adding cumin, coriander, or curry powder.
• Protein: Add cooked shredded chicken, ground turkey or beef, or sautéed shrimp.
• Lentils: Lentils can be added along with or in place of the beans to increase fiber and protein.
• Lemon Juice: A squeeze of fresh lemon juice (about ½ lemon) at the end brightens the soup with a hint of citrus.

How to Make Veggie Barley Soup

Step 1. Sauté the Vegetables: In a large pot heat the 2 tbsps. olive oil over medium-high heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and sauté for another 3-4 minutes.

Step 2. Add Spices: Add the basil, thyme, crushed red pepper, paprika, salt and pepper and sauté for another minute.

Step 3: Add the Remaining ingredients: Add the barley, beans, diced tomatoes, tomato paste, vegetable broth and stir. Turn the heat to low and simmer for 20 minutes, or until the barley is soft.

Step 4: Add Spinach: Add the spinach and continue to simmer on low until the spinach is wilted, about 2-3 minutes.

Step 5. Serve the Soup with Garnishes: Remove from the heat and serve the soup in individual bowls. Add fresh parsley, green onions and crushed red pepper. Serve with crusty bread to soak up the flavorful broth.