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Updated on Jan 20, 2024
See my guide on how to use an Instant Pot.
This Vegetable Barley Soup is one of our favorite vegetable soup recipes. It’s hearty and healthy, packed with colorful veggies and barley in a rich and flavorful broth.
Barley Soup
I made this barley soup on a whim one day for lunch and we loved it so much that I immediately decided to type up the recipe to share with you. This nourishing soup is loaded with colorful vegetables and barley in a flavorful broth. The barley adds fiber, protein, and an irresistible chewy texture and slightly nutty flavor. The barley cooks right in the soup, making this a one pot meal.
I filled this vegetable barley soup with some of our favorite vegetables, but the great thing about this recipe is that it’s flexible. You can use up whatever veggies you have in your fridge, or stick to the recipe as written. The next time you’re in the mood for a hearty, warming vegetarian meal, give this barley soup a try. Or if you prefer, try this Beef Barley Soup instead. They’re both on our list of favorite soup recipes.
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Vegetable Barley Soup Recipe Ingredients
In this vegetable barley soup recipe, simple ingredients come together to make a flavorful, nourishing soup.
- Olive Oil: For sautéing the vegetables. I like to use a generous 3 tablespoons of olive oil because it adds richness and flavor to vegetarian soups.
- Onion, Celery and Carrots: This trio of veggies, called a mirepoix, builds a base of flavor in the soup.
- Garlic: Fresh garlic adds delicious flavor.
- Pearl Barley: Be sure to look for pearled barley, not hulled barley, at the grocery store since they require different cooking times. If your package of barley says it is quick-cooking, add the barley to the pot a bit later.
- Seasonings: Italian seasoning, dried thyme, bay leaf, salt and pepper give this barley soup the best flavor.
- Vegetable Broth: I recommend using a low sodium broth so that you can better control the amount of salt in the soup. You can always add salt, but you can’t remove it.
- Diced Tomatoes: I like to use petite diced tomatoes because my family prefers the smaller pieces of tomato, but regular diced tomatoes will work if that’s what you have on hand.
- Yukon Gold Potatoes: I suggest using gold potatoes rather than russet potatoes because russets tend to fall apart more in soups.
- Frozen Green Beans: Using frozen green beans is an easy way to add another vegetable. If you want to use fresh green beans, just add them to the pot a few minutes earlier.
How to Make Barley Soup
Here’s an overview of the steps to making this easy barley soup recipe. Find the full recipe with ingredient amounts and instructions in the recipe card below.
In a Dutch oven or other large pot, sauté the onion, celery and carrots in olive oil until softened. Then stir in the garlic and cook for 30 seconds, until fragrant.
Stir in the barley, Italian seasoning, dried thyme, salt and pepper.
Then stir in the vegetable broth, diced tomatoes and bay leaf. Cook the soup at a low simmer, with a lid on the pot, for 25 minutes.
Stir in the potatoes, cover the pot, and simmer for 20-35 more minutes, or until the barley is tender. Add the frozen green beans during the last 5 minutes of cooking. Discard the bay leaf before serving the soup.
How to Make Barley Soup in the Slow Cooker
Are weeknights busy so it’s hard to find the time to cook dinner? You can make this vegetable barley soup in the crock pot! Here’s how:
- Sauté the onion, celery and carrots in olive oil in a pan on the stove. Then add the garlic and cook for 30 seconds. I know that using the stove is an extra step, but it really improves the flavor of the soup.
- Transfer the onion, celery, carrots and garlic to the slow cooker. Add all of the remaining ingredients and stir.
- Cover and cook on high for 4 hours or low for 8 hours, or until the barley and vegetables are tender.
Instant Pot Instructions
Just like my Instant Pot Beef Barley Soup, you can make this vegetable barley soup in the Instant Pot.
- Use the Instant Pot sauté function to cook the onion, celery and carrots until slightly softened. Then stir in the garlic and cook for 30 seconds; turn off sauté.
- Pour in 1 cup of the broth and stir, scraping up any bits stuck to the bottom of the pot.
- Add the remaining ingredients, stir to combine.
- Pressure cook on high pressure for 20 minutes, followed by a 15 minute natural release. Then quick release any remaining pressure, remove the bay leaf and serve.
Storage and Reheating Tips
This soup reheats wonderfully and also freezes well. The barley will soak up some of the broth over time, so add more broth when reheating as needed.
- Refrigerator:Store in an airtight container in the refrigerator for up to 3 days.
- Freezer:Once cool, freeze the soup in an airtight container for up to 3 months. I like to freeze soup in individual portions to reheat for quick lunches or dinners later on. Thaw overnight in the refrigerator before reheating.
- To Reheat:Reheat the soup in a covered pot on the stove over medium heat, until simmering, or reheat individual servings in the microwave. Stir in additional broth as needed.
More Soup Recipes
A steaming bowl of soup is one of the best comfort foods. Here are a few more cozy soup recipes to warm you up!
- Pasta e fa*gioli
- Vegetable Soup
- Tortellini Soup
- Minestrone Soup
- Lentil Soup
- Vegetable Beef Soup
4.80 from 10 ratings
Vegetable Barley Soup
Servings: 6 servings
Prep Time: 20 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 20 minutes mins
This Vegetable Barley Soup is one of our favorite vegetable soup recipes. It's hearty and healthy, packed with colorful veggies and barley in a rich and flavorful broth. Make it on the stove top, or follow the slow cooker or Instant Pot instructions in the notes below.
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Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped
- 3 carrots, sliced into ¼-inch thick rounds or half rounds if large
- 4 cloves garlic, minced
- ¾ cup pearl barley, rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 6 cups low sodium vegetable broth, plus more as needed
- 15 ounce can petite diced tomatoes
- 1 bay leaf
- ½ pound Yukon gold potatoes, 1-2 potatoes, chopped into ¾-inch pieces
- ¾ cup frozen green beans
Instructions
Heat the olive oil in a Dutch oven or other large pot over medium heat. Once hot, add the onion, celery and carrots and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Stir in the barley, Italian seasoning, dried thyme, salt and pepper.
Add the vegetable broth, diced tomatoes and bay leaf. Stir to combine. Bring the pot to a simmer and then reduce the heat so that the soup maintains a low simmer and cover the pot.
Simmer the soup with the lid on for 25 minutes and then stir in the chopped potatoes. Cover the pot again and simmer the soup for 20-35 more minutes, until the barley is tender, adding the frozen green beans during the last 5 minutes of cooking.
Remove the bay leaf before serving.
Notes
- To make in the slow cooker:Sauté the onion, celery and carrots in the olive oil in a pan on the stove. Add the garlic and cook for 30 seconds. Transfer to the slow cooker. Add all of the remaining ingredients and stir. Cover and cook on high for 4 hours or low for 8 hours, or until the barley and vegetables are tender.
- To make in the Instant Pot: Use the Instant Pot sauté function to cook the onion, celery and carrots in olive oil until slightly softened. Then stir in the garlic and cook for 30 seconds; turn off sauté. Pour in 1 cup of the broth and stir, scraping up any bits stuck to the bottom of the pot. Stir in the remaining ingredients. Close the Instant Pot lid, move the steam release valve to the sealing position, and pressure cook on high pressure for 20 minutes, followed by a 15 minute natural release. Then quick release any remaining pressure, remove the bay leaf and serve.
- Storage instructions: Soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Calories: 239kcal, Carbohydrates: 39g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1272mg, Potassium: 692mg, Fiber: 8g, Sugar: 9g, Vitamin A: 5953IU, Vitamin C: 20mg, Calcium: 77mg, Iron: 3mg
Nutrition information is an estimate.
Cuisine: American
Course: Main Course
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.
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Dairy Free Dinner Recipes Freezer Friendly One Pot Soup Recipes Vegetarian Recipes
posted by Kristine Rosenblatt on Feb 16, 2023 (last updated Jan 20, 2024)
18 comments Leave a comment »
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18 comments on “Vegetable Barley Soup”
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Martha — Reply
My whole family loved this recipe. The barley added delicious texture to the soup.
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Rita M Hoffman — Reply
I always add barley to my vegetable soup. I learned from my mother, who always put barley in her homemade vegetable soup. You’re right about barley’s “chewy texture and slightly nutty flavor.” Instead of vegetable broth, I use V8 vegetable juice tempered with water.
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b — Reply
Great soup.
Love barley and this was perfect,
Iused Rotel for the tomatoes. -
Catherine — Reply
Instead of potatoes could I replace them with mushrooms? If so when would you add them?
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Kristine Rosenblatt — Reply
Yes, I use mushrooms in my Beef Barley Soup recipe and they work just as well here. Sauté the mushrooms along with the onion, carrots and celery. Enjoy!
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Jon R — Reply
This was very easy to make and the flavors were incredible, thank you
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Lynne — Reply
Fabulous. Family loved it. On our “family favorite” list.
Thank you for sharing. -
Amanda — Reply
Before I make this I have a question….
– can I use a combination of v8 juice and beef broth rather than vegetable broth?
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Kristine Rosenblatt — Reply
Why not, try it.
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Carol — Reply
This was really delicious! I used the Better than Bouillon Premium Seasoned Vegetable Base and it added a lot of flavor! As per Catherine’s idea, I added mushrooms, and it added extra flavor! I only had some red potatoes available,
and they worked out really well. Thank you for this recipe, as I KNOW that I will
be making it many times this winter! -
Carol Hyson — Reply
My husband and I really enjoyed this soup. Instead of vegetable broth all I had was beef broth.
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Mindy — Reply
Do you have a favorite low-sodium broth (both vegie and chicken) that you recommend?
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Kristine Rosenblatt — Reply
Hi Mindy,
I use a variety of brands and don’t have a favorite.
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Mary Barney Bock — Reply
Wonderful soup. I used a can of green beans and added a whole bag of frozen peas! Absolutely delicious! Will definitely be making this again.
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Vicki — Reply
This was a delicious soup. I will make it again.
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Scrappygail — Reply
Loved the Vegetable Barley Soup. Easy and quick to make and tastes great. I also like how you give directions for all the different tools you can use like stovetop, crockpot, etc.
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C — Reply
Made this soup today for dinner, it turned out well in that the vegetables and barley were all cooked well and none over/undercooked. I did find it a bit underseasoned and added more during the cooking process. Once finished, it was quite delicious, but I think there is way too much barley compared to vegetables. Mine looks just like the photo, so maybe that’s on me, but next time I would use 50% the amount.
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Megan — Reply
I made this tonight and it turned out SO good! Will be adding it to my rotation for fall/winter meals. Thank you!!
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