Vegetable Barley Soup is a great mix-up for your hearty and satisfying soup repertoire. It’s easy to make with a wonderful variety of fresh vegetables.
I have been waiting and waiting for cooler weather to get here. It is so fun to start combining this and that for stews, soups, and chilies. It makes us feel cozy and warm from the inside out.
Well, it's not that cool here yet but I know it probably is at your house.
I see pictures of people all over Facebook wearing long pants, sweaters, and boots so it must be that time. Right?
So I am taking advantage of the visuals and starting the fun early. We're enjoying spoonfuls of wonderful soup right along with you.
Jump to:
Is barley soup healthy
Absolutely! There are whole grains and high in fiber.
Low in fats and can be free of fat is you saute your onion, garlic, and carrot in vegetable broth.
Lots of with the veggies mentioned above there is also spinach, tomatoes, and bell pepper.
Warming soups
We eat a lot of soup during the winter months. A few of our favorites are:
- Dairy-Free Chunky Cauliflower Soup
- Spicy Vegan Pumpkin Soup
- Red Lentil Dahl Soup
- Homemade French Onion Soup
- Baked Potato Soup
I'd love to show you a picture of one of these soups. I was going to try to show the one that is the most popular on the blog.
They are all pretty much neck and neck so maybe I'll choose the one that has been on the blog the longest and is still being made like crazy. Oh my gosh, it's so good!
So let's get back to a great whole grains and fresh vegetable soup.
What does barley taste like
Barley and pearl barley has a texture that is chewy with an almost nutty flavor and it holds it's bite for a very satisfying soup.
Both barley's have their hull removed but pearl barley is 'polished' to remove the bran layer. High in protein too.
Ingredients
- Pearl barley is the star for this soup and gives great texture.
- Extra virgin olive oil adds flavor and aids in sauteing.
- Yellow onion is the best base for so many recipes. They cook up sweet and taste great.
- Garlic has a pungent flavor but when used sparingly it is delicious.
- Red bell pepper is mildly sweet and adds a great flavor to your soup.
- Carrots are sweet and cut into very small pieces for quick cooking.
- Vegetable Broth adds flavorful liquid for the soup.
- Diced Tomatoes add to the texture and melds the veggies all together.
- Bay Leaf is an added herb flavoring and gets removed at the end of the cooking.
- Spinach gives bulk and lots of nutrition.
- Salt - a little bit goes a long way for this seasoning.
- Ground black pepper is very spicy so don't use a lot.
Instructions
- Add 4 cups of water and 1 cup of barley to a medium saucepan. Bring to a boil.
- Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft.
- Drain and set aside.
- While the barley is cooking, heat the oil in a large stockpot over medium heat.
- Add the onion and saute for 5 minutes. Then add garlic, red bell pepper, and carrots.
- Cook until the carrots are almost tender which is about 10 minutes.
- Add the vegetable broth, diced tomatoes, and bay leaves.
- Bring to a boil and then turn down to a simmer. Simmer for 10 minutes.
- Stir in the cooked barley and torn spinach. Cook over medium heat or 15 minutes.
- Remove the bay leaves. Add salt and pepper. Taste to check the seasoning. Serve hot.
Can barley soup be frozen
- So easily.
- Just let it cool and pack in rigid sided glass freezer containers.
- It will keep really well for 4 months.
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📋 Recipe
Vegetable Barley Soup
Ingredients
- 1 cup pearl barley
- 1 tablespoon extra virgin olive oil
- ½ cup yellow onion - diced
- 2 cloves garlic - minced
- 1 cup red bell pepper - diced
- 1 cup carrots - chopped
- 32 ounces vegetable Broth
- 15 ounces diced tomatoes - can with juices
- 2 bay leaf
- 2 cups spinach - torn
- 1 teaspoon salt
- ground black pepper - to taste
Instructions
- In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft.
- Drain and set aside.
- While the barley is cooking, heat the oil in a large pot over medium heat.
- Add the onion and saute 5 minutes.
- Now add the garlic, red bell pepper, and carrots and cook until the carrots are getting tender, about 10 minutes.
- Add the vegetable broth, diced tomatoes and bay leaves.
- Bring to a boil and then turn down to a simmer. Simmer for about 10 minutes.
- Stir in the cooked barley and the torn spinach. Cook over medium heat or 15 minutes.
- Remove the bay leaves. Add salt and pepper. Taste to check the seasoning. Serve hot.
Nutrition
Ginny McMeans
Haha Angela. Hugs for you all fall and winter long!
Ginny McMeans
It really is Aly! That is great!
Melissa from HungryFoodLove.com
It's funny how we wait for cold weather mainly because of the great comfort food! This one looks perfect!
Noor Fatima
This soup sounds delicious and so comforting. Perfect dinner for these crazy cold nights.
Anjali @ Vegetarian Gastronomy
Oh YUM love this barely soup!!
Brian Jones
This is definitely a great time of the year, the change of seasons is always exciting as a cook, I love the look and sound of this soup! Yummy!!!!!
Laura
It is not that cold here either, but enough to have this wonderful soup
Meymi-Pastry and Beyond
Such a nice way to eat all these healthy vegetables in one bowl!