Vegetable Barley Soup Recipe (Hearty & Easy!)

Vegetable barley soup recipe is about to become your new winter obsession, and I’m here for it! This isn’t just any ordinary soup – it’s a colorful, soul-warming bowl of pure comfort that’s packed with chewy pearled barley and tons of vibrant veggies.

Can we talk about how AMAZING this soup is? First off, it’s ridiculously filling thanks to that hearty barley (seriously, one bowl and you’re set!). Plus, this vegetable barley soup recipe makes a huge batch, which means you’ll have delicious leftovers for days. And the best part? It freezes like a dream!

I love how this vegetable and barley soup basically tricks you into eating a rainbow of vegetables while thinking you’re just enjoying the most comforting meal ever. Think carrots, tomatoes, green beans, peas, corn, and potatoes all mingling in this incredibly tasty broth.

Whether you’re meal prepping for the week or just craving something warm and nourishing, this easy vegetable and barley soup recipe delivers every single time. let’s get started!

Why You’ll Love This Vegetable Barley Soup Recipe

Here’s why this vegetable barley soup is about to become your new obsession:

• So filling – the barley keeps you full for ages (bye-bye random cravings!)
• Freezer-friendly – Makes 6-8 servings and freezes perfectly for up to 3 months
• Veggie powerhouse – Sneaks in tons of nutrients without tasting “healthy”
• One-pot wonder – Less dishes, more deliciousness
• Budget-friendly – Uses simple, affordable ingredients you probably have
• Beginner-approved – Seriously hard to mess up this recipe!

Vegetable Barley Soup Recipe

Lila

A cozy, nourishing vegetable barley soup packed with colorful veggies, herbs, and tender pearled barley. Perfect for chilly nights or meal prepping, this soup is hearty, filling, and easy to make with freezer and pantry staples.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup, Main Dish, Meal Prep

Cuisine American

Servings 1 Serving

Calories 210 kcal

Equipment

• Large soup pot
• Cutting board
• Knife, Ladle
• Measuring cups and spoons

Ingredients

  

1x2x3x

• 1 yellow onion diced
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1/2 lb carrots about 4, peeled and sliced
• 1 28 oz can diced tomatoes with juices
• 1 cup pearled barley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Freshly cracked black pepper to taste
• 6 cups vegetable broth
• 1 russet potato about 3/4 lb, peeled and diced
• 1 cup frozen green beans
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1 tablespoon lemon juice
• Fresh parsley for garnish optional

Instructions

 

• Dice the onion and mince the garlic. In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for about 5 minutes until soft and translucent.
• Add the carrots, diced tomatoes with their juices, pearled barley, dried basil, dried oregano, freshly cracked black pepper, and vegetable broth. Stir well.
• Bring the soup to a boil with the lid on, then reduce heat to medium-low. Simmer covered for 30 minutes, stirring occasionally.
• While simmering, peel and dice the russet potato into 1/2-inch cubes. Add the potatoes to the soup and continue simmering for another 10 minutes until tender.
• Add the frozen green beans, corn, and peas. Stir and cook for an additional 5 minutes, until vegetables are heated through.
• Stir in the lemon juice. Taste and adjust salt and pepper if needed. Serve hot with a garnish of fresh parsley if desired.

Notes

Soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Add extra broth or water when reheating, as the barley may absorb liquid.

Feel free to substitute vegetables based on what you have on hand (zucchini, spinach, bell pepper, etc.).

Nutrition

Serving: 1.5cupsCalories: 210kcalCarbohydrates: 34gProtein: 5gFat: 6gFiber: 6gSugar: 6g

Keyword vegetable barley soup, vegetarian soup, freezer meal, hearty soup, barley recipe, vegetable stew

Tried this recipe?Let us know how it was!

What Makes This Vegetable and Barley Soup So Special

The Magic of Pearled Barley

Pearled barley is the star of this show! It’s been processed to remove the tough outer hull, which means it cooks faster and has this amazing tender-chewy texture. If you can’t find pearled barley, don’t panic – you can totally substitute with farro, wheat berries, or even small pasta like ditalini.

Colorful Veggie Combo That Actually Tastes Good

I’ve tested this vegetable and barley soup recipe about a million times (okay, maybe just 20, but who’s counting?), and this combination of vegetables is pure perfection. The carrots add sweetness, the tomatoes bring acidity, and those frozen veggies at the end keep their beautiful color and slight crunch.

Ingredients You’ll Need for Perfect Vegetable Barley Soup

Fresh Ingredients

• 1 yellow onion (the flavor foundation!)
• 2 cloves garlic (because garlic makes everything better)
• 1/2 lb carrots (about 4 medium – gives amazing sweetness)
• 1 russet potato (adds heartiness and helps thicken the broth)
• Fresh parsley on top (not necessary but looks amazing!)

Pantry Staples

• 2 tablespoons olive oil
• 1 (28 oz) can diced tomatoes with juices
• 1 cup pearled barley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 6 cups vegetable broth
• 1 tablespoon lemon juice (the secret brightener!)
• Freshly cracked black pepper

Frozen Veggies (Your Time-Saving Heroes!)

• 1 cup frozen green beans
• 1/2 cup frozen corn
• 1/2 cup frozen peas

Easy Swaps if You’re Missing Something

Don’t have all the ingredients? No worries! This vegetable barley soup is super forgiving:

• Swap carrots for parsnips or sweet potatoes
• Use any color bell pepper instead of corn
• Swap in spinach or kale for the green beans – just add them last!
• Mushrooms work great too – add them with the onions

How to Make Vegetable Barley Soup (Step-by-Step)

Prep Your Veggies First (Trust Me on This!)

Before you start cooking, get all your vegetables prepped. Dice that onion, mince the garlic, and peel and slice those carrots. Having everything ready makes the cooking process so much smoother – you won’t be frantically chopping while things are sizzling!

Building the Flavor Base

Warm up 2 tablespoons of olive oil in a big soup pot (my 6-quart one works perfectly). Toss in the diced onion and minced garlic, and cook over medium heat for around 5 minutes. You want the onion to get soft and translucent – this is where all the amazing flavors start building!

Adding the Good Stuff

Now comes the fun part! Add your sliced carrots to the pot along with the canned diced tomatoes (don’t drain them – we want all those juices!), the pearled barley, dried basil, oregano, some fresh pepper, and add the full 6 cups of vegetable broth. Give everything a good stir.

Put the lid on, bump up the heat to medium-high, and get it boiling. Once it’s bubbling away, turn the heat down to medium-low and let it simmer with the lid on for 30 minutes, stirring occasionally.

While the soup is doing its thing, peel and dice that russet potato into half-inch cubes. After 30 minutes of simmering, add the diced potato and cook for another 10 minutes until the potatoes are tender.

Final Touches That Make It Perfect

Here’s where the magic happens! Add your frozen green beans, corn, and peas to the pot. Give everything a good stir and heat for about 5 minutes. The frozen veggies will warm up quickly but still keep their beautiful color and slight crunch.

Finally, stir in that tablespoon of lemon juice – this is the secret ingredient that brightens everything up! Taste your vegetable and barley soup and adjust the salt and pepper as needed. I usually add a bit more pepper, but the salt level is usually perfect.

My Best Tips for Amazing Vegetable Barley Soup

• That final squeeze of lemon is everything – don’t forget it!
• If your soup gets too thick (barley loves to absorb liquid), just add more broth
• Taste and season at the end – different broths have different salt levels
• Let it rest for 10 minutes before digging in – the flavors get so much better!
• Save some fresh herbs for garnish – it makes everything look restaurant-fancy!

Recipe Variations to Try

The beauty of this vegetable barley soup recipe is how incredibly versatile it is! You can basically add any vegetable hanging out in your fridge:

Heartier Version: Add white beans or chickpeas with the potatoes for extra protein Green Goddess: Stir in fresh spinach or chopped kale at the very end Mediterranean Twist: Add diced zucchini and a splash of balsamic vinegar Mushroom Lovers: Sauté sliced mushrooms with the onions for earthy flavor Cabbage Patch: Add chopped cabbage with the carrots for extra nutrition

Storage and Reheating Tips

This soup is perfect for meal prep – it’ll stay fresh in your fridge for 5 days and you can freeze it for up to 3 months! Pro tip: the barley tends to soak up more liquid over time, so just splash in some extra broth when you’re warming it up

To reheat from frozen, thaw overnight in the fridge, then warm gently on the stove, adding extra broth if needed. Some people worry about potatoes changing texture when frozen, but honestly, in a soup like this, I’ve never noticed any difference!

What to Serve with Your Soup

This vegetable barley soup is totally satisfying on its own, but here are some easy add-ons to make it even better:

For Dipping:

• Crusty sourdough bread (perfect for sopping up that amazing broth!)
• Warm cornbread with butter
• Simple dinner rolls

Fresh & Light Sides:

• Favorite Quinoa Salad – adds protein and great texture
• La Scala Chopped Salad – crisp Italian mix that tastes amazing together

Easy Upgrades:

• Drop Swiss cheese cubes right into your bowl for melty goodness
• Sprinkle Parmesan on top for extra richness
• Drizzle good olive oil and crack some fresh pepper

This vegetable barley soup recipe has seriously become one of my go-to comfort foods, and I know it’s going to become yours too! There’s something so satisfying about a big pot of homemade soup simmering on the stove, filling your whole house with amazing aromas.

The best part? This recipe is totally forgiving, so don’t stress if you need to make substitutions or if things don’t look exactly like the photos. Just make sure to taste and tweak the seasoning at the end, and you’ll have something totally incredible on your hands!

Frequently Asked Questions