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