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    Home » Recipe » Soup » Vegetable Barley Soup

    Vegetable Barley Soup

    Published Sep 28, 2021 · Updated Jan 7, 2022 by Ginnie · 54 Comments

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    Warm up with a bowl of thick, hearty Vegetable Barley Soup!

    This delicious soup makes a scrumptious, stick-to-your-ribs meal that's loaded with healthy veggies. Best of all, it's super easy to prepare ... make a batch tonight!

    Two bowls of soup, napkins, and spoons on a wood table.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. This recipe was originally published a couple years ago ... the recipe is still the same, but I've updated the post with additional tips and information.

    If you're looking a hearty vegetable soup, then do I have a recipe for you!

    This mouthwatering Vegetable Barley Soup has been a favorite ever since I first shared the recipe a few years ago. It gets rave reviews from anyone who tries it, and for good reason! It features rich Italian flavors, chewy barley, and it's loaded with veggies.

    If you're looking for soup that will chase away the winter chill, then you're going to love this one. This flavorful soup is thick and comforting ... the perfect meal for combating cold weather.

    Best of all, it's so easy to make, and most of the cooking time is hands off. Which makes it just as good for busy weeknights as it is for relaxed weekends.

    Ready to try it for yourself? Keep reading for the recipe and lots of helpful tips!

    Closeup of the finished recipe served in a white bowl.

    Ingredients

    This Veggie Barley Soup uses a combination of fresh and frozen vegetables, making easy to prepare. Here's what you'll need:

    • Extra Virgin Olive Oil
    • Fresh Veggies: Onions, Carrots, Celery, Garlic, and Mushrooms
    • Frozen Veggies: Corn, Green Beans, and Peas
    • Can Diced Tomatoes
    • Can Chickpeas
    • Pearl Barley
    • Vegetable Broth - I make my own from Vegetable Bouillon (that way I always have some on hand).
    • Dried Herbs: Basil, Oregano, and Bay Leaf
    • Fresh Parsley

    The tomatoes, basil, and oregano give this soup a yummy Italian-inspired flavor, and the combination of vegetables, chickpeas, and barley make it stick-to-your-ribs filling. As many readers have mentioned, you would never guess that it's 100% vegetarian + vegan!

    Since it can be hard to find good quality vegetables in fall and winter, I kept things simple and used a combination of fresh and frozen veggies. Of course, if you have access to great produce, feel free to use all fresh vegetables instead.

    You'll Also Need

    This recipe makes a lot, so be sure use a large stock or soup pot to prepare it. I used my favorite Calphalon Dutch Oven, and it worked great. A large Le Creuset Dutch Oven would also be perfect.

    About Barley

    Barley is a cereal grain that's tender, yet chewy when cooked. It's considered a whole grain, and it's rich in fiber, vitamins, and minerals. Barley is not gluten-free. Look for it near the dried beans and rice in your grocery store.

    There are different types of barley, but for this recipe, make sure to use pearl barley. If you use quick-cooking barley, it will be ready before your veggies are finished cooking.

    Variations

    Make this recipe your own by including your favorite ingredients. Other vegetables, such as zucchini, kale, spinach, cabbage, even cauliflower or potatoes can be added. You may also used different types of broth, or substitute other beans, such as kidney beans or white beans (or leave them out altogether). Try adding different herbs and spices, too ... a few readers have used Herbes de Provence, which sounds delish!

    A couple tips: if you do make substitutions, try to keep the quantities of veggies about the same. And keep in mind that some vegetables take longer to cook than others. Add sturdy / root veggies along with the carrots, and quicker-cooking ones halfway through or just before serving.

    Can I substitute the barley?

    If you don't have any barley on hand, feel free to substitute another grain, such as white or brown rice, farro, quinoa, or millet. You could even use a short pasta (like ditalini or orzo) instead. Just keep in mind that the cooking time may also change (consult packages for estimated times).

    Two bowls of vegetable and barley soup served on a wood table.

    How to Make Vegetable Barley Soup

    This Old Fashioned Vegetable Barley Soup is the BEST, and it's also super simple to prepare. Here's how to do it!

    You'll start by sautéing the onions, carrots, and celery in a little olive oil. After about five minutes, the veggies should start to become tender, and at that point, you'll turn up the heat and add the mushrooms.

    Mushrooms contain lots of liquid so using a higher heat makes them cook faster. Once the mushrooms have browned, add the garlic and cook it just until its fragrant ... it should only take about 30 seconds or so.

    A wood spoon mixing sautéed veggies in a large pot.

    Add the vegetable broth, chickpeas, tomatoes, green beans, barley, corn, and herbs to the veggies. Stir well.

    Bring your soup to a boil, then reduce the heat to a simmer. Continue cooking the soup, stirring occasionally, until the barley is tender.

    The best way to tell when barley is finished cooking is by tasting it. You'll know it's done when it's tender, but still chewy. It should take about 30 minutes to cook, although cooking times can vary. 

    A large pot filled with barley and veggies for the soup.

    To finish the soup, stir in the peas, then continue simmering until they're hot (about one to two minutes).

    Remove the bay leaf, then stir in the fresh parsley and season the soup generously with salt and pepper to taste.

    Tip: This soup is meant to be very thick, wholesome, and hearty. If you prefer thinner soup, just add an extra cup or two of broth as the soup cooks.

    A ladleful of soup held over a pot of the finished soup.

    That's all there is to it ... your Vegetable and Barley Soup is ready to eat! Doesn't it look delicious?

    And trust me, it tastes even better than it looks. This is one recipe your whole family is sure to love! 

    A overhead photo of the finished soup, napkin, and spoon on a marble counter.

    Storage

    This Veggie Barley Soup recipe serves six to eight people. If you have leftovers, store the soup in an airtight container in your refrigerator, and it will keep for about four days. Barley does have a tendency to soak up liquids, so add extra broth if it becomes too thick while reheating on the stove or in the microwave.

    Can you freeze Barley Soup?

    Yes, this soup freezes great, and once frozen, will keep for one to two months. Make sure to freeze the soup in an airtight, freezer-friendly container or a zip top bag.

    Serving Suggestions

    You can serve this tasty soup all on its own ... it makes a great one pot meal! It's also delicious paired with bread or crackers (try it with this unique Beer Bread, yummy Garlic Bread, or homemade Herb Crackers). A simple Kale Salad or a quick Chopped Salad would also make a great pairing!

    Closeup of two bowls of Old Fashioned Vegetable Barley Soup on a wood table.

    Related Recipes

    Looking for more cozy soup recipes like this Barley Vegetable? Try one of these next:

    • Mushroom Barley Soup
    • Vegetable Soup 
    • Minestrone Soup
    • Beer Cheese Soup
    • Tomato Soup
    • Lentil Soup
    • Tomato Tortellini Soup
    • Vegetable Stew
    • Roasted Pumpkin Soup

    Craving more veggie soup ideas? You can find all my Soup Recipes here, or check out this roundup of 40 Hearty Vegetarian Soup Recipes!

    A bowl of soup, napkin, and spoon on a wood table.

    A bowl of Vegetable Barley Soup on a yellow napkin next to a spoon.
    Print Recipe SaveSaved!
    4.85 from 32 votes

    Vegetable Barley Soup

    This hearty Vegetable Barley Soup is packed with veggies and perfect for chasing away the winter chill!
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Soup
    Cuisine: American
    Servings: 6 to 8 servings
    Calories: 304kcal
    Author: Ginnie

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1 medium onion, diced
    • 2 large carrots, thinly sliced
    • 1 large stalk celery, thinly sliced
    • 1 (8-ounce) package mushrooms, sliced
    • 2 cloves garlic, minced
    • 8 cups vegetable broth
    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 1 (14.5-ounce) can diced tomatoes
    • 1 ½ cups frozen cut green beans
    • 1 cup pearl barley
    • ⅔ cup frozen corn
    • 1 teaspoon dried basil
    • ½ teaspoon dried oregano
    • 1 bay leaf
    • ⅔ cup frozen peas
    • ⅓ cup chopped Italian parsley, plus extra for serving
    • kosher salt
    • pepper

    Instructions

    • Heat olive oil in a large pot over medium heat.
    • Add onions, carrots, and celery to oil. Season with salt and pepper, then saute until softened (about 5 minutes).
    • Increase heat to medium-high. Add mushrooms and cook until lightly browned, stirring frequently.
    • Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
    • Stir in broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.
    • Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 30 minutes).
    • Mix in peas and cook until tender and hot (about 1 to 2 minutes).
    • Remove soup from heat. Discard bay leaf, then stir in parsley and season to taste with salt and pepper.
    • Serve soup hot, sprinkled with additional parsley. Enjoy!

    Video

    Notes

    The finished recipe is very thick and hearty. If you prefer a more brothy soup, just add more vegetable broth near the end of the cooking time.
    Be sure to use pearl barley for this recipe, not quick-cooking barley. If you use quick-cooking barley, it will be finished cooking before the vegetables are done.
    Check out the information before the recipe for more tips and substitution ideas! 

    Nutrition

    Calories: 304kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    Closeup of the finished soup next to a spoon.


    Vegetable Barley SoupVegetable Barley Soup
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    54 Comments
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    Dee V.
    3 years ago

    5 STARS! I followed your recipe to the letter. I'm not vegan or vegetarian. I just love vegetables. Its AMAZZZZING! Thank you for sharing it.

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Dee V.

    Yay, so happy to hear you loved the recipe, Dee! It's definitely made for veggie lovers ... vegan, vegetarian, or not! 🙂

    0
    Reply
    Cynthia Banks
    3 years ago

    5 stars
    I added extra barley to make it more filling. Great flavor. Thank you!

    0
    Reply
    Cynthia Banks
    3 years ago

    5 stars
    This is one of the best soups I’ve ever had. I added extra barley to make it a hearty meal.

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Cynthia Banks

    I'm so happy you enjoyed the recipe, Cynthia! It's definitely a stick to your ribs kind of soup, especially with extra barley. Thank you so much for leaving a review. 🙂

    0
    Reply
    Jessica Arstingstall
    3 years ago

    5 stars
    This is one of my favorite, go-to soups. I was just about to make it for the 20th? time, and thought I should leave a review;)

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Jessica Arstingstall

    Thank you so much for the sweet review, Jessica! So glad you love the recipe! 🙂

    0
    Reply
    Kathleen E. Krieger
    3 years ago

    4 stars
    I added 1/2 cup wild rice for some other texture. But also added 4 cups chicken broth (only one on hand) to thin out. Wound up with my 7 1/2 quart Le Creuset almost full!
    Lots in the freezer.

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    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Kathleen E. Krieger

    It definitely makes a lot. Love the idea of adding wild rice!

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    Rebecca
    3 years ago

    5 stars
    I just made this today, and it was very good! I used no salt veggie stock, added red pepper flakes, and herbs de Provence (like someone mentioned) and it was delicious!

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Rebecca

    I'm so glad you like it, Rebecca! 🙂

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    Zack
    4 years ago

    The first sentence could have bee written by my wife! I also travel constantly for work as a airline pilot. A couple months ago she went with me on a trip to OKC and we too froze our faces off. Funny.

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Zack

    That is so funny, Zach! May be better to visit in OKC in warmer months, I guess! 😉

    0
    Reply
    Corinne
    3 years ago
    Reply to  Ginnie

    I live in OKC. Summer is brutal hot. I’d recommend trying our lovely state out in spring (May) or fall (Oct or Nov).

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Corinne

    That sounds like the perfect time to visit, Corinne! I hoping to go back next year. 🙂

    0
    Reply
    Zack
    4 years ago

    The first sentence could have been written by my wife. I am an airline pilot. A couple months ago she went on a trip with me to OKC and we froze our faces off! Vegetable barley soup would have been good!

    0
    Reply
    Jaime
    4 years ago

    have you tried to make this soup in a crock pot? I'm looking for something really quick for a party and so I kinda just want to throw it all in there =) Thanks!

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Jaime

    Hi Jaime! I haven't tried it the crock pot unfortunately. You could try it on low for 6 to 8 hours and see how it turns out. I think it should work, but can't guarantee results. 😉

    0
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    John
    4 years ago

    5 stars
    One of my favorite soups growing up was beef and barley. I stopped eating read meat several years ago and I’ve been looking for a good meatless barley soup ever since (surprisingly difficult). Just made this today and I love it. My wife loves it too, especially the mushrooms (which I kept nice a big!). Perfect for a cold and grey January day (rhymed that unintentionally).

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  John

    Thank you so much for the feedback, John! I'm so glad to hear that you and your wife loved the recipe. It's one of my faves, too, and definitely perfect for those grey January days! 🙂

    0
    Reply
    Sacha
    4 years ago

    I’m confused, there are carrots in the picture but not in the recipe?

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Sacha

    Hi, Sacha! The carrots are the third ingredient in the list. I hope you get a chance to try the recipe ... let me know what you think! 🙂

    0
    Reply
    Denise
    4 years ago

    5 stars
    Wonderful! Thank you!

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Denise

    So glad you enjoyed it, Denise! 🙂

    0
    Reply
    Bob
    4 years ago

    5 stars
    This is a flavor packed easy to make soup. Delicious! I used my Instant Pot which it was perfect for.

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Bob

    I'm so glad you enjoyed the soup, Bob! How long did you cook it in your Instant Pot? I'll have to try that sometime! 🙂

    0
    Reply
    Meghan
    4 years ago

    5 stars
    Made this last night and it was very simple quick and easy. I made a few modifications, added more veggies and some herbs de provence. So perfect, thank you!

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Meghan

    I'm so glad you enjoyed the recipe, Meghan! I will have to try it with herb de provence next time I make it ... sounds delish! 🙂

    0
    Reply
    Jen
    4 years ago

    Can I cook the barley separately and add at the end if I have some gluten-free guests?

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Jen

    Hi, Jen! Yes, you could definitely do that. Just keep in mind that you'll want to cut back on the vegetable broth in the soup, since the barley soaks up a lot of liquid as it cooks.

    0
    Reply
    Noelle
    4 years ago

    5 stars
    This is a great soup recipe. Yummy!!

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Noelle

    I'm so glad you enjoyed it, Noelle! I'm planning to make it on repeat all fall long 😉 Thank you so much for your review and comment.

    0
    Reply
    Jessica
    4 years ago

    5 stars
    Just pulled up this recipe for the millionth time, and realized I should prob leave a review:) it's vegan, and my husband loves it. enough said.

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Jessica

    I'm so glad you and you husband love it, Jessica! Sometime convincing the husband is the hardest part ... ha ha 😉

    0
    Reply
    Shannon
    4 years ago

    5 stars
    Made today! Added a jalepeño and it was awesome

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Shannon

    Oooh ... I love spicy food. What a great idea! So glad you enjoyed the recipe 🙂

    0
    Reply
    Gina
    4 years ago

    5 stars
    Made this over the weekend it was AMAZING. What is the serving size? I'm adding to My Fitness Pal.

    1
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Gina

    I"m so glad you enjoyed the recipe, Gina! It's definitely one of my faves, too. The soup serves 6 to 8 people and has about 304 calories (for 6 servings). Hope that helps! 🙂

    1
    Reply
    Rita Weiss
    5 years ago

    Have not tried the recipe yet, BUT in the directions, some info is missing, e.g. when to add barley, chickpeas, green peas, corn, spices, tomatoes. Should direction #6 read: add (items listed above) to broth and cook soup, etc.?

    0
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  Rita Weiss

    Hi, Rita! I'm sorry the recipe was unclear. In step #6, you should add the broth through the bay leaf (from the above ingredient list), so add the broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf. I hope that helps! Let me know if you try the recipe ... I'd love to hear what you think!

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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