If you’re craving a hug-in-a-bowl kind of dinner, Vegetable Barley soup is about to become your new best friend. It’s hearty, wholesome, and somehow tastes like you simmered it all afternoon… even if you started it between Zoom calls and “What’s for dinner?” requests.
This is the kind of soup that makes your kitchen smell like a little neighborhood bistro (minus the bill and the tiny forks). It’s packed with veggies, chewy barley goodness, and a savory tomato-herb base that feels comforting and fresh. Basically: weeknight magic with a spoon.
Table of Contents
Why You’ll Love This Vegetable Barley Soup
- Big comfort, low effort: One pot, simple steps, no fancy tricks.
- Hearty and filling: Barley + potatoes = “I’m actually full” energy.
- Flexible and forgiving: Swap veggies, add beans, use water or broth—this soup doesn’t judge.
- Great for meal prep: It reheats like a champ and tastes even better the next day.
Ingredients You’ll Need
Here’s what goes into this Vegetable Barley soup (with zero weird ingredients you’ll use once and forget forever):
- 3/4 cup (130 grams) pearled barley, rinsed and drained
- 1 cup (130 grams) frozen peas (or other beans)
- 4 ½ cups water or vegetable broth, plus more if needed
- 1 Tbsp tomato paste (or 1 diced tomato)
- 1 Tbsp olive oil, plus extra for drizzling
- 1 garlic clove, minced
- 1 medium onion, diced
- 1 large celery rib, sliced
- 2 large carrots, diced
- 1 medium potato, cubed
- 1 tsp oregano
- 2 bay leaves
- 3 thyme sprigs (optional)
- Salt and pepper, to taste
Optional for serving (non-vegan): freshly grated parmesan
How to Make Vegetable Barley Soup
Grab your favorite soup pot—the big one that says “Yes, I meal prep.” Let’s cook.
1) Sauté the veggies
Warm 1 tablespoon olive oil in a large pot over medium heat. Once it’s shimmering (that little “I’m ready” glow), add:
- onion
- carrots
- celery
Cook, stirring often, until the onion looks soft and translucent—about 7 minutes. If anything starts sticking, splash in a tablespoon of broth or water and keep going. No drama.
2) Add the flavor boosters
Add the garlic, thyme sprigs (if using), oregano, and bay leaves. Stir for about 1 minute—just long enough for your kitchen to smell like you know what you’re doing.
3) Stir in the hearty stuff
Add:
- rinsed barley
- cubed potato
- tomato paste (or diced tomato)
Give it a really good stir so the tomato paste coats everything. This is where flavor starts to build.
4) Add broth and simmer
Pour in 4 ½ cups vegetable broth (or water). Add a good pinch of salt and pepper.
Raise the heat to bring everything to a boil, then cover, reduce heat, and simmer gently for 25–30 minutes, until the barley is tender.
Want it thinner? Add up to 1 extra cup of water or broth near the end. Barley loves to soak up liquid like it’s getting paid for it.
5) Add peas at the end
Once the barley is cooked, stir in the frozen peas and cook for 5 more minutes.
6) Finish and serve
Turn off heat. Remove the thyme sprigs and bay leaves. Taste and season with more salt and pepper.
Ladle into bowls, drizzle with a little olive oil or extra virgin olive oil, and add more black pepper if you’re feeling fancy.
If you’re not keeping it vegan, top with freshly grated parmesan for that salty, savory glow-up.
Chef Omar’s Tips for Soup That Tastes Like You Tried Hard
- Rinse the barley: It helps remove extra starch and keeps the broth from getting too cloudy. (Cloudy soup is not a crime… but we’re aiming for “cozy,” not “mystery.”)
- Tomato paste trick: Let it warm and coat the veggies before adding broth. That quick “toast” makes the flavor deeper.
- Broth matters: If you use water, you may need a little extra salt and pepper at the end. Vegetable broth brings more built-in flavor.
- Don’t panic if it thickens: Barley is a sponge. Just add more broth when reheating and you’re back in business.
- Bay leaves are not chew toys: Fish them out before serving. Nobody wants a surprise leaf in their bite.
A Little Story From My Kitchen
This Vegetable Barley soup became a repeat recipe for me after one of those “friends are stopping by in 30 minutes” moments—aka the culinary version of a pop quiz. I threw what I had into a pot: barley, veggies, herbs, a little tomato paste. Everyone ended up hovering by the stove, “taste-testing” like it was their job. Now it’s my go-to when I want something nourishing that still feels like comfort food.
FAQs About Vegetable Barley Soup
Can I use a different grain instead of pearled barley?
Yep. Farro is a great swap and gives a similar chewy bite. Brown rice works too, but the texture will be softer and cooking time may change.
Can I add more protein?
Absolutely. Toss in chickpeas, white beans, or lentils. If you’re not vegan, shredded chicken also works—just add it near the end so it doesn’t dry out.
How long does Vegetable Barley soup keep in the fridge?
About 4–5 days in an airtight container. It thickens as it sits, so add a splash of broth when reheating.
Can I freeze it?
Yes! Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat with extra broth or water.
My soup is too thick—did I mess up?
Not at all. Barley absorbs liquid as it rests. Add more broth, stir, and suddenly it’s perfect again.
Spoon-Up Time
There’s just something satisfying about a pot of Vegetable Barley soup simmering away—like your future self is already thanking you. It’s cozy, filling, and loaded with simple ingredients that work hard without making your evening complicated.
So grab a bowl, drizzle that olive oil like you’re starring in a cooking show, and enjoy every warm, hearty bite of Vegetable Barley soup. Your weeknight dinner game just leveled up.
Keep the Cozy Going: More PulseRecipes Favorites
If you loved this Vegetable Barley Soup, here are a few more cozy recipes you might enjoy next:
- Craving another comforting bowl? Try Tuscan White Bean Soup for a creamy, herby, spoon-happy dinner.
- Want a little global flair (and serious weeknight ease)? Make Thai Coconut Red Lentil Soup—it’s cozy with a fun, flavorful twist.
- Looking for a lighter reset that still tastes amazing? Stir up Detox Moroccan Lentil Soup for warm spices and feel-good vibes.
- Meal-prepping or stocking the pantry? Bookmark How Long Do Beans Last in the Fridge so leftovers stay safe, fresh, and ready for round two.
And hey—if this recipe made your day easier (or your family magically quiet for 10 minutes), please leave a star rating and a quick review ⭐⭐⭐⭐⭐. It helps more home cooks find this Vegetable Barley Soup—and it totally makes my chef heart happy.
Vegetable Barley Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Cozy, hearty Vegetable Barley Soup packed with tender barley, potatoes, carrots, celery, and peas in a savory herb-tomato broth. Perfect for meal prep!
Ingredients
3/4 cup (130 g) pearled barley, rinsed and drained
1 cup (130 g) frozen peas (or other beans)
4 1/2 cups water or vegetable broth, plus more if needed
1 Tbsp tomato paste (or 1 diced tomato)
1 Tbsp olive oil, plus extra for drizzling
1 garlic clove, minced
1 medium onion, diced
1 large celery rib, sliced
2 large carrots, diced
1 medium potato, cubed
1 tsp oregano
2 bay leaves
3 thyme sprigs (optional)
Salt and pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring often, until onion is soft and translucent, about 7 minutes.
Add garlic, thyme (if using), oregano, and bay leaves. Stir for 1 minute.
Stir in barley, potatoes, and tomato paste (or diced tomato) until well mixed.
Pour in broth (or water). Season with a pinch of salt and pepper. Bring to a boil.
Cover, reduce heat, and simmer 25–30 minutes, until barley is tender. Add more broth/water if you want a thinner soup.
Add peas and cook 5 more minutes.
Remove thyme sprigs and bay leaves. Taste and add more salt and pepper as needed.
Serve warm with a drizzle of olive oil and extra black pepper. Add parmesan if desired.
Notes
Barley soaks up liquid as it sits—add a splash of broth when reheating.
Water works fine, but vegetable broth gives deeper flavor.
Optional topping: grated parmesan (not vegan).
Nutrition values are estimates only.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: ~160 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg