Go Back
To make a tasty vegetarian barley soup, you need fresh and healthy ingredients. Here’s what you will need: - 1 cup pearl barley - 4 cups vegetable broth - 2 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 bell pepper, diced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 can (14 oz) diced tomatoes, with juice - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each item adds flavor and nutrition to the soup. Pearl barley gives the dish a hearty texture. The mix of vegetables adds color and taste. Fresh herbs like thyme and oregano give it a wonderful aroma. Using vegetable broth instead of water boosts the flavor. The canned tomatoes add a bit of sweetness and acidity. This makes the soup not only filling but also very tasty. Gather these ingredients before you start cooking. They all work together to create a warm and healthy meal. {{ingredient_image_1}} To start, rinse 1 cup of pearl barley. Use a fine mesh strainer and cold water. This will help remove any dirt. After rinsing, set the barley aside for now. Next, chop 1 large onion and mince 3 cloves of garlic. Dice 2 carrots, 2 celery stalks, and 1 bell pepper. Also, chop 1 zucchini and trim 1 cup of green beans. Make sure the green beans are cut into 1-inch pieces. This prep makes all the flavors blend well. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes. You want the onion to turn translucent and fragrant. Now, add the diced carrots, celery, and bell pepper to the pot. Cook these for 5 minutes, stirring occasionally. This softens the veggies and enhances their flavors. After that, stir in the zucchini and green beans. Cook for an additional 3 minutes. The veggies should start to look bright and fresh. Next, add the rinsed pearl barley and 1 can of diced tomatoes (with juice). Pour in 4 cups of vegetable broth, along with 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Stir everything to combine and bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 40-45 minutes. Stir occasionally to prevent sticking. The barley should become tender, and the soup will thicken slightly. After simmering, season the soup with salt and pepper to taste. Adjust it to your liking. Now, serve the soup hot. Ladle it into bowls and sprinkle with fresh chopped parsley for color. For a complete meal, pair it with a slice of crusty bread. Enjoy your healthy and hearty vegetarian barley soup! To make your vegetarian barley soup pop with flavor, try these tips: - Use fresh herbs: They add a bright taste. Use thyme and oregano, or add basil for a twist. - Sauté your veggies well: Make sure to cook the onion and garlic until soft. This builds a strong base. - Add a splash of acid: A squeeze of lemon juice before serving can brighten the soup. Keep these common mistakes in mind to ensure your soup turns out great: - Not rinsing the barley: Always rinse pearl barley before cooking. It helps remove any dust and improves texture. - Overcooking the vegetables: Don’t let them turn mushy. You want them soft but still slightly crisp. - Skipping seasoning: Taste your soup before serving. Adjust salt and pepper to your liking. Serve your soup with these ideas for a complete meal: - Garnish with parsley: This adds color and freshness. - Pair with crusty bread: A warm slice on the side makes it cozy. - Top with cheese: A sprinkle of feta or Parmesan can enhance flavor. Enjoy your warm bowl of soup, packed with flavor and nutrition! Pro Tips Soak the Barley: For a quicker cooking time and to enhance the texture, soak the pearl barley in water for a few hours or overnight before cooking. Customize Your Vegetables: Feel free to add or substitute vegetables based on what you have on hand. Spinach, kale, or sweet potatoes are great options! Make It a Meal: To turn the soup into a heartier meal, consider adding protein such as chickpeas or lentils, or serve it alongside a protein-rich bread. Store for Later: This soup stores well in the refrigerator for up to 5 days. Just add a splash of broth when reheating to restore its creamy texture. {{image_2}} You can change ingredients to fit your taste or what you have. If you lack pearl barley, try farro or quinoa. Both add texture and flavor. No vegetable broth? Use water or any broth you like. You can also swap olive oil for coconut oil for a hint of sweetness. Add-ins can boost flavor and nutrition. Consider adding: - 1 cup of corn for sweetness - 1 cup of chopped spinach or kale for greens - 1-2 diced potatoes for heartiness - A can of chickpeas for protein Feel free to mix and match. This soup loves new ideas! The slow cooker is great for this soup. Just follow these steps: 1. Sauté the onion and garlic in olive oil in a pan. 2. Transfer them to the slow cooker. 3. Add all other ingredients, including rinsed barley. 4. Pour in the vegetable broth. 5. Cook on low for 6-8 hours or high for 3-4 hours. You’ll have a warm, hearty meal waiting for you! To keep your soup fresh, store it in a sealed container. Let it cool first. Place it in the fridge for up to five days. If you want it to last longer, consider freezing it. Avoid leaving it out for more than two hours. When you want to enjoy your leftover soup, use a pot on the stove. Heat it over medium heat, stirring often. It should warm through in about 10 minutes. You can also use a microwave. Place it in a microwave-safe bowl and cover it. Heat in 1-minute intervals until hot. To freeze your soup, use an airtight container or freezer bag. Leave some space at the top because soup expands when frozen. Label the container with the date. It can last for up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge before reheating. To make vegetarian barley soup gluten-free, you can swap barley for gluten-free grains. Quinoa or brown rice works well. You can also use gluten-free vegetable broth. Always check labels to ensure all ingredients are gluten-free. Yes, you can use other grains instead of barley. Quinoa, farro, or even brown rice are great options. Each grain will change the flavor and texture of the soup. Adjust the cooking time based on the grain you choose. Quinoa cooks faster, while brown rice takes longer. Vegetarian barley soup can last in the fridge for about 3 to 5 days. Store it in an airtight container to keep it fresh. If you want to enjoy it later, freeze the soup. It can last up to 3 months in the freezer. This article covered how to make a tasty vegetarian barley soup. We discussed the key ingredients, preparation steps, and cooking process. I shared tips to enhance flavor and avoid common mistakes. You learned about variations and how to store and reheat leftovers. Vegetarian barley soup is easy, healthy, and customizable. Embrace your creativity by trying new flavors or ingredients. Enjoy every spoonful of this comforting dish!

Hearty Vegetarian Barley Soup

A nutritious and filling soup made with pearl barley and a variety of vegetables, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup pearl barley
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14 oz) diced tomatoes, with juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Rinse the pearl barley under cold water in a fine mesh strainer and set aside.
  • In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
  • Add the diced carrots, celery, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
  • Stir in the zucchini and green beans, and cook for an additional 3 minutes.
  • Add the rinsed pearl barley, diced tomatoes (with their juice), vegetable broth, dried thyme, and dried oregano. Stir to combine and bring to a boil.
  • Reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the barley is tender and the soup has thickened slightly. Stir occasionally.
  • Season with salt and pepper to taste, adjusting to your preference.
  • Serve hot, garnished with freshly chopped parsley.

Notes

Ladle the soup into bowls and sprinkle with extra parsley for color. Serve with a slice of crusty bread on the side for a complete meal.
Keyword barley, healthy, soup, vegetarian