Vegetable and Barley Soup
It is rare that I ever find a recipe that I don’t feel needs some tweaking. Not with this recipe – it is perfect AS IS… Hands down, THE BEST vegetable soup I have ever made… Deborah
You will not miss the meat in this hearty, healthy vegetable and barley soup with fiber and protein-rich beans. I make a big batch and serve it as a meal-in-a-bowl for lunch all week. The best…
Normally I would make this soup with beef as in our Beef Barley Vegetable Soup, but I was determined to make a veggie barley soup version for Jenna (the other kook) who spends time worrying about the nutrition of her kids rather than herself.
What to expect
This simple soup is a great way to use up those limp fresh veggies in your fridge – whatever you have on hand. There’s no need to worry about exact amounts. The barley is filling and has a slightly nutty flavor and chewy texture.
Bottom line: This is a healthy, hearty vegetable soup with lots of protein, fiber, vitamins, and minerals – a complete vegetarian meal in a bowl – the whole family will love. Thick, comforting, and full of rich flavor. A perfect fall or winter soup meal prep recipe.
Ingredients – tailored to your taste
Vegetables: In addition to (or to replace) the carrots, butternut squash and spinach, try parsnips, celeriac, green beans, pumpkin, or sweet potatoes. Softer veggies such as cauliflower, bell pepper or zucchini can be added about 10 minutes before the end of cooking
Barley: I use pearl barley (also called pearled barley) which is the most common type of barley sold in a grocery store. You can also use hulled barley and cook it longer. See FAQ or recipe card below.
Seasonings: I use thyme, basil, onion powder and tomato paste. You can also try oregano, bay leaves or celery salt.
Broth: Use vegetable broth or substitute 4 cups of broth with a 28-ounce can of diced tomatoes if you like. For a non-vegetarian version, you can use chicken broth, base, or bouillon cubes.
Beans: Any kind will do. I prefer white kidney beans or cannellini, but chickpeas, pinto beans or red kidney beans would be good too.
Step by step instructions
Shortcuts
- Buy fresh pre-peeled and cut butternut squash.
- Use frozen 1-teaspoon cubes of garlic and/or basil.
- Use the food processor for chopping the vegetables (as per recipe). Of course you can chop by hand if you don’t have a processor.
Make Ahead
- This vegetable barley soup can be kept in the fridge for a week and freezes well for a few months. I freeze it in smaller portions in zipper lock bags or containers.
- The soup thickens quite a bit on standing as the barley absorbs the liquid, so add extra broth or water if you want to thin it out a bit when you’re reheating it in the microwave or on the stove.
What to serve with vegetable barley soup
I love eating the soup with warm crusty bread slathered with butter. For me, that makes it a complete and satisfying meal. Naan bread, garlic bread, cheesy garlic bread on croissants, or cheese twists would also make nice dippers. You can also add a simple side salad or fig salad to round out the meal.
Recipe FAQs
No, barley is not gluten-free.
For pearl barley, the outer husk and bran layer is stripped away, so it’s not quite as healthy as hulled barley and not considered a whole grain. You can use either type of barley in the recipe. Hulled barley will need 15-30 minutes longer cooking time.
Good brands for vegetarian broth, based on taste tests by Epicurious, are: Brodo, Zoup, Better Than Bouillon sous base (mixed with water) and Swanson’s Organic Vegetable Broth.
More nutritious vegetable soup recipes
- red lentil soup recipe with vegetables
- curried lentil soup (instant pot)
- root vegetable soup with barley
- hearty ratatouille soup
- vegetarian split pea soup
- broccoli and cauliflower soup
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Vegetable and Barley Soup
Equipment
- large soup pot
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 2 -3 cloves garlic
- 3 medium carrots, peeled, Note 1
- 3 ribs celery
- 2 cup butternut squash, peeled
- 1/4 cup tomato paste
- 8 cups vegetable broth, Note 2
- 1 cup pearl barley, Note 3
- 1 cup canned white kidney beans, Note 4
- 3 cups packed fresh baby spinach
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil (or 2 teaspoons finely chopped fresh basil)
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon ground black pepper
- 1 bay leaf (optional)
Video
Instructions
- PREPARE VEGETABLES AND SAUTE: Cut onions, carrots, celery and butternut squash into 2 inch/5 cm pieces. Process vegetables in two batches in food processor. (Alternatively, dice all vegetables into small pieces.) °First, process garlic until finely chopped, then add onions and pulse into small pieces. In large pot, heat oil on medium heat. Add onions and garlic to pot and sauté for 3-4 minutes. °Second, pulse carrots, celery and butternut squash into a small dice (it's fine if a few pieces are larger). Add to pot and sauté another 5 minutes.
- COOK SOUP: Stir in tomato paste. Add broth, barley, beans and all seasonings. Stir. Bring to boil. Cover, then lower heat and simmer for 50-60 minutes until barley is tender and fluffy.1/4 cup tomato paste, 8 cups vegetable broth, Note 2, 1 cup pearl barley, Note 3, 1 teaspoon dried thyme, 1 teaspoon dried basil, 1/2 teaspoon onion powder, 1 cup canned white kidney beans, Note 4
- FINISH AND SERVE: Add baby spinach (I tear it up as I add it to pot). Stir until wilted, about 1 minute. Taste and adjust seasonings. Sprinkle on chopped fresh herbs if you like. Soup will thicken upon standing or in fridge the next day. If too thick, add additional broth or water. Ladle into bowls and serve with warm crusty bread and butter or garlic croutons if desired. Keeps in fridge for a week. Soup freezes well in a freezer-safe container.
Recipe Notes
- Vegetable options: parsnips, celeriac, green beans, pumpkin, sweet potatoes. You can also sauté mushrooms or celery with the onions. Or add cauliflower or zucchini about 10 minutes before the end of cooking.
- Good brands of vegetable broth: Based on a taste test by Epicurious, the best brands are: Brodo, Zoup, Better Than Bouillon soup base (mixed with water) and Swanson’s Organic Vegetable Broth. If you’re not a vegetarian, you can use chicken broth, bouillon cubes or base. You can also substitute 4 cups/1 liter of broth with a 28-ounce/826 ml can of diced tomatoes if you like.
- Barley options: Instead of pearl barley, you can use hulled barley but the cooking process will take and extra 20-30 minutes (or more) to make the barley tender. Replace the barley with farro if you like – it will take only 25-30 minutes to cook.
- Bean options: Use any cooked beans for this recipe. I prefer white beans like white kidney beans or cannellini, but chickpeas, pinto beans and red kidney beans would be good too.
- Seasoning variations: oregano, bay leaves, Italian seasoning, or celery salt.
- Make Ahead: Store leftovers in the fridge for a week and freezes well for a few months in zipper lock bags or an airtight container. It thickens quite a bit on standing as the barley absorbs the liquid, so add more broth or water if you want to thin it out a bit when you’re reheating it in the microwave or on the stove.
Nutrition
This vegetable barley soup, originally published in 2018, has been updated with new information and edits.
What is a serving? A cup or 1.5 cups?
About 1 1/2 cups per serving.
Hello,
What can I use in place of the barley that’s gluten free?
Hi Eman, To make it gluten-free, substitute 3/4 cup rinsed quinoa. Cook time will be much less, about 18-22 minutes. You can also use 1 cup brown rice and cook the soup for about 40–45 min. Please let us know how it works out 🙂
Excellent recipe. It’s quick, easy, healthy and delicious! My husband said not to lose this recipe.
Thanks for the lovely feedback. We’re happy you both loved the recipe!
Great soup, and so easy to make and will go a long way too!
Thank you Colleen. I love the ‘extra meal’ part too 🙂
Delicious, hearty and a perfect winter day soup – or more like stoup. My wife loved it, and that’s saying something.
Thank you – I love your description ‘stoup’ (soup-stew blend)!
Do you drain the beans?
It doesn’t say anything about that in the recipe.
Thank you
Good catch Kim. Yes, it’s best to drain and rinse the canned beans before adding them to remove the extra salt. I will update the instructions – thanks!
Rating
Made this quick and easy soup recipe tonight for dinner with a few swaps: instead of butternut squash I used 1 cup mushrooms and 1 cup zucchini.
Swapped farro for barley and chickpeas for beans. Didn’t have spinach so used 1 cup green beans and it still turned out fabulous! Added 2 potatoes chopped up. Added in 2 tablespoons cooking sherry as well.
Thanks so much for the recipe, it’s a keeper and very adaptable!
Talk about adapting a recipe to what you like and have on hand! Love to see that. Thanks for sharing Rhonda 🙂