Vegetable and Barley Soup

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…

bowl of vegetable barley spup.

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

Carrots, celery, garlic, onion, squash, tomato paste, barley, beans, spinach, salt, pepper seasonings and broth.

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

Chop vegetables by hand or in a food processor.
Sauté vegetables.
Broth, veggies and barley in soup pot.
Add tomato paste, broth, seasonings and barley. Simmer for 50-60 minutes.
Cooked vegetable barley soup with spinach added in a pot.
Stir in spinach to wilt (1 min). Serve. Soup will thicken on standing or in the fridge.
Bowl of vegetable barley soup.

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, 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

Is barley gluten-free?

No, barley is not gluten-free.

What is the difference between pearl barley and hulled barley?

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.

What are some good brands of vegetable broth to buy?

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

bowl of vegetable barley soup beside bread p

More nutritious vegetable soup recipes

Please leave a 5 star rating 🌟🌟🌟🌟🌟with a comment in the recipe card below if you like the recipe, Thanks so much!

Vegetable and barley soup in a bowl with bread beside it.
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4.86 from 114 votes

Vegetable and Barley Soup

You will not miss the meat in this hearty, healthy vegetable 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…
Prep Time7 minutes
Cook Time1 hour
Total Time1 hour 7 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8

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)

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.

Video

Recipe Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. Seasoning variations: oregano, bay leaves, Italian seasoning, or celery salt.
  6. 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 values are estimates and will depend on vegetables and beans used. 

Nutrition

Calories: 191kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 1237mg | Potassium: 490mg | Fiber: 7g | Sugar: 6g | Vitamin A: 9229IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 2mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

This vegetable barley soup, originally published in 2018, has been updated with new information and edits. 

4.86 from 114 votes (93 ratings without comment)

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Recipe Rating




58 Comments

  1. 5 stars
    Made it with the ingredients as written (but I didn’t food process but cut the butternut squash into 1 inch cubes – and I used a whole fresh butternut squash – and then masshed some up to thicken the soup when it was done). IT IS DELICIOUS!!! Will add it to my soup arsenal. So so good! Thank you for sharing the recipe.

  2. If you cook the barley an hour until tender, won’t you get mushy vegetables? Is it smart to cook it a bit on its own and then add?

    1. Hi Lisa, The vegetables get soft (which I like) but I don’t find they get mushy. If you prefer your veggies a bit firmer, you can cook the barley separately in water or broth then add it to the soup 10 minutes before it’s done. Or cook the barley in the broth first, then add the veggies 20-30 minutes before the barley is finished. Another option is to buy quick cooking barley if you can find it. I hope that helps.

    2. 5 stars
      I just made this soup for the 1st time. I haven’t added in the chopped spinach yet, but will when I serve it.

      I tasted the soup and added a sprinkle of red pepper flakes. Also split the liquid as you suggested, using 4 cups of low sodium chicken broth and a 28 Oz can of diced tomatoes. I wasn’t sure if I was supposed drain and rinse the can of white beans, but I did. I also added in 1 chopped sweet potato.
      Tasting the soup, I felt it needed something more. So added a bit more salt and pepper. I also had 1/2 of a small lemon so I squeezed that into the soup and that did the trick – really amped up all the flavors!

      I’m lazy and my countertops are not huge, so I chopped up all the veggies by hand rather than getting out the food processor and then having all those parts to clean up afterwards.
      But if I plan ahead and get all the veggies ready ahead of time I’ll def use my food processor to save time.
      All in all the soup tastes delicious, hearty, rustic and healthy. I will add some grated parmigiana when served, accompany with some rustic bread or croutons to go with. Thank you for this easy, healthy, colorful and beautiful soup recipe. I will def be making it again and again.

      1. Perfect! I love your tweaks and enhancements! Thanks for sharing Susan.

        As for rinsing the beans before you add them, while it’s not necessary, I like to rinse them to remove the extra salt and starch.

  3. 5 stars
    This of is a keeper folks…My family loved this recipe! I have it saved to make again. I did add an extra can of beans for more protein. Thank you for suggesting the croutons; It was a great combo!

  4. 5 stars
    So hearty and delicious!
    Perfect winter soup!
    So many options to tailor to our own taste and what I have in the fridge .
    A must 👍

  5. 5 stars
    This soup was simply sensational. I made it for three college students and they literally licked the pot clean. Thanks.

  6. 5 stars
    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. I used 2 leeks instead of onion as a personal preference and used half chicken broth and half vegetable broth. Hands down, THE BEST vegetable soup I have ever made. This will become a staple in my recipe repertoire. It is perfect as is.

    1. Sorry Herve. There was a little glitch in the nutrition calculator on that recipe. The serving size is about 1/8 of the entire soup. Approximately 1 1/2 cups per serving. I hope that helps.

  7. 5 stars
    Excellent soup!! Have made a few times already and has become my FAVORITE soup.Still think you look like twin sisters.Have a great day.

  8. The soup looks amazing, but I am not sure I am understanding the instructions in the beginning. The way it is worded is a bit confusing. It says you can chop the vegetables by hand, but then gives instructions for the food processor. Is it better to run the vegetables through a food processor? I would think you would have more control of the size by hand cutting them.

    Thank you

    1. Hi Andee. You can either chop the vegetables in the food processor (quicker and less even) or by hand if you don’t have a food processor or prefer to have more control over the size as you mentioned. I like to leave a few slightly larger pieces regardless, but that’s up to you. I hope that helps.

    1. Hi Rosa, You can definitely make the soup in an instant pot, but I haven’t tested it to work out the timing and measurements. Our recipe is delicious and popular, but it definitely takes more time than it would in an instant pot if that’s what you’re after. Perhaps you can google a similar recipe. At least until I get around to trying in an instant pot 🙂