Old Fashioned Vegetable Barley Soup

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Old Fashioned Vegetable Barley Soup is cozy, nourishing, and full of homestyle flavor. It's the kind of soup that feels like a warm hug on a cold night. Despite its classic name, this recipe is easy to make in one pot on the stovetop, or you can try the crock pot vegetable barley soup or Instant Pot barley soup methods below for even more convenience.

Old Fashioned Vegetable Barley Soup is hearty, healthy, and easy to make. A comforting one-pot classic packed with nutritious veggies and pearl barley. | aheadofthyme.com

Loaded with veggies, cannellini beans, and tender pearl barley simmered in a savory tomato-based broth, it's wholesome comfort food made simple. What makes this soup special is the barley. It adds a nutty flavor and chewy texture that makes every spoonful feel satisfying. Pair that with the sweetness of carrots, the earthiness of kale, and the umami kick from miso paste, and you've got a healthy, soul-warming recipe that's both wholesome and delicious.

If you liked this recipe for vegetable barley soup, you should try my Beef Cabbage Barley Soup or Vegetarian Mushroom Barley Soup next. They pair perfectly with Garlic Knots for a cozy, filling dinner that's perfect any night of the week.

Why You'll Love This Recipe

Hearty and filling. Pearl barley gives this soup a satisfying chew that makes it more substantial than most vegetable soups. Add in beans and kale, and it's practically a meal in a bowl.
Nutritious and wholesome. Packed with vegetables, plant-based protein from beans, and fiber from barley, this kale barley soup is naturally vegan, low-fat, and good for you.
Easy one-pot recipe. Everything cooks in one pot in under an hour, and most of the work is simple chopping and simmering. this vegetable and barley soup is weeknight-friendly and meal-prep gold.
Cozy and versatile. Serve this soup with barley on its own, with bread, or alongside a salad. Plus, it freezes beautifully, so you can keep extra portions on hand for busy days.

Jump to:

Why You'll Love This Recipe
Ingredients and Substitutions
Equipment
Instructions
How to Cook in the Slow Cooker
How to Cook in the Instant Pot
Expert Tip: Toast the Barley First
More Tips and Tricks
Recipe Variations
Storage
How to Serve
Side Dishes for Soup
FAQ
More Hearty Soup Recipes
Tried this recipe?
Recipe
Comments

Ingredients and Substitutions

To make this delicious Vegetable Barley Soup, you will need the following ingredients (see recipe card below for quantities):

extra virgin olive oil - For sautéing the veggies and adding richness. Avocado oil also works.
onion - Adds savory depth. Yellow or white onions are best, but red onions work too.
garlic - Essential for flavor. Use fresh for the best taste, or substitute with garlic powder if needed.
celery - Adds aromatic flavor and texture. Can substitute with fennel for a subtle anise note.
carrots - Bring natural sweetness and color. Parsnips are a fun alternative.
pearl barley - A chewy, nutty grain that makes the soup hearty and filling. While pearl barley is technically a refined grain (the outer bran is polished off so it cooks faster), it's still rich in fiber and nutrients. If you prefer a true whole grain option, use hulled barley instead - just note it takes longer to cook. Hulled barley works but takes longer to cook. If you prefer gluten-free, swap with brown rice or quinoa.
Italian seasoning - Adds herbal flavor to this bean and barley soup. Use dried oregano, basil, or thyme individually if you don't have a blend.
vegetable stock - The flavorful base of the soup. Use homemade or store-bought vegetable broth. For extra richness, add a splash of soy sauce or tamari.
tomato paste - Brings depth and umami. You can substitute with canned crushed tomatoes if needed.
miso paste - This optional ingredient adds a savory, umami boost. If you don't have miso, soy sauce or nutritional yeast are good alternatives.
cannellini beans - Creamy white beans that add protein. Chickpeas, navy beans, or great northern beans also work.
kale - Adds heartiness and extra nutrients to this vegetable barley soup recipe. Spinach or Swiss chard are good substitutes.
salt and pepper - Essential for seasoning. Adjust to taste.

Equipment

You'll also need measuring cups and spoons, a large pot or Dutch oven, a wooden spoon for stirring, a sharp knife and cutting board for chopping, and a ladle for serving.

Instructions

Sauté aromatics. Add olive oil in a large soup pot or Dutch oven and heat over medium until the hot oil sizzles, about 1 minute. Add onion, garlic, celery, carrots. Sauté until tender, about 2-3 minutes.

Toast the barley. Stir in the pearl barley and Italian seasoning, and cook for 1-2 minutes to bring out the nutty flavor.

Build the broth. Add vegetable stock, tomato paste, and miso paste (if using). Stir well to combine, then bring the mixture to a boil.

Simmer until tender. Reduce heat to medium-low, cover, and let the soup simmer for 30-40 minutes, stirring occasionally (to prevent the barley from sticking to the bottom of the pot), until the barley is tender but still chewy.

Add beans and greens. Stir in the cannellini beans and kale. Simmer for another 2-3 minutes until the kale is wilted and the beans are heated through.

Season and serve. Taste and adjust with salt and pepper as needed. Ladle into bowls and serve warm.

How to Cook in the Slow Cooker

Prep the veggies. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, celery, and carrots for 5 minutes until softened (optional but adds flavor).
Add to slow cooker. Transfer sautéed veggies to a slow cooker. Stir in pearl barley, Italian seasoning, vegetable stock, tomato paste, miso paste (if using), beans, salt, and pepper.
Cook low and slow. Cover and cook on Low for 6-7 hours or High for 3-4 hours, until barley is tender.
Add greens. Stir in kale during the last 20 minutes of cooking. Taste, adjust seasoning, and serve.

How to Cook in the Instant Pot

Sauté the aromatics. Set Instant Pot to Sauté. Heat olive oil, then cook onion, garlic, celery, and carrots for 4-5 minutes until softened. Stir in Italian seasoning and pearl barley, and cook 1 minute.
Build the broth. Stir in vegetable stock, tomato paste, miso paste (if using), beans, salt, and pepper. Scrape up any browned bits from the bottom.
Pressure cook. Seal lid and cook on High Pressure for 20 minutes. Allow a 10-minute natural release, then quick release remaining pressure.
Add greens. Stir in kale, then cover for 5 minutes on Keep Warm mode until wilted. Taste and adjust seasoning before serving.

Expert Tip: Toast the Barley First

For extra flavor, toast the barley in the pot for a couple of minutes before adding the stock. It brings out its nutty flavor and makes the soup even richer and more aromatic.

More Tips and Tricks

Don't overcook the barley. Barley continues to absorb liquid as it sits. Stop cooking when it's tender but chewy.
Boost the umami. Tomato paste and miso paste both add savory depth. If you don't have miso, try a splash of soy sauce or Worcestershire sauce.
Layer the flavors. Sauté the vegetables until slightly caramelized before adding stock. It makes the broth more complex.
Adjust consistency. If the soup gets too thick, just stir in more stock or water before serving.
Brighten at the end. A squeeze of lemon juice or a sprinkle of fresh herbs (parsley or dill) before serving makes the flavors pop.

Recipe Variations

Beef and barley soup. Add cooked beef chunks or brown ground beef with the vegetables for a meaty version. See our Beef Cabbage Barley Soup.
Swap the veggies. Play around with different veggie combos. Try green beans, zucchini, cauliflower, bell pepper, or peas.
Gluten-free swap. Replace barley with brown rice or quinoa for a gluten-free alternative.
Root veggie version. Add sweet potatoes, parsnips, or turnips for an earthy twist.
Spicy barley soup. Add red pepper flakes or a diced jalapeño for a gentle kick.
Mediterranean style. Use chickpeas instead of cannellini beans and season with cumin, coriander, and smoked paprika.
Add herbs. Give it a herby flavor by adding into the soup base bay leaves or add a garnish of parsley or cilantro.
Creamy finish. Stir in a splash of coconut milk or cashew cream at the end for a creamier texture.

Storage

How to Store

Keep leftover soup in an airtight container in the fridge for up to 5 days.

How to Reheat

Warm on the stovetop over medium heat, adding extra stock or water if the soup has thickened. You can also microwave in 1-minute intervals, stirring in between.

How to Freeze

Divide into portioned containers and freeze in the freezer for up to 3 months. Thaw overnight in the fridge, then reheat as directed.

How to Serve

Vegetable barley soup is hearty enough to be served on its own, but it's also perfect with a sandwich or simple sides that round out the meal.

These are my favorite dishes to serve with this barley soup:

Side Dishes for Soup

Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.

25 Side Dishes for Soup

FAQ

What is vegetable barley soup?

It's a hearty, veggie-packed soup made with pearl barley, beans, and greens simmered in a savory broth. It's wholesome, filling, and naturally plant-based.

Can you put barley in vegetable soup?

Yes! Barley is perfect for vegetable soup because it thickens the broth while adding a chewy, nutty bite. It makes the soup heartier and more filling.

Is barley soup healthy for you?

Absolutely. Barley is high in fiber, vitamins, and minerals, while vegetables and beans add even more nutrients. Together, they create a balanced, nourishing soup that's both satisfying and good for you.

Should you cook barley before adding to soup?

No, pearl barley can be cooked directly in the soup. It absorbs flavor from the broth as it cooks, which makes it even tastier.

Do I need to soak barley before boiling?

No, pearl barley does not need soaking, as it cooks relatively quickly. Hulled barley benefits from soaking to reduce cooking time.

What adds flavour to vegetable soup?

Aromatics like onions, garlic, celery, and carrots create the base, while herbs, spices, and umami-rich ingredients like tomato paste or miso deepen the flavor.

How do you deepen vegetable soup flavor?

Caramelize the vegetables, toast the barley, and add umami boosters like tomato paste, miso, or soy sauce. Fresh herbs and lemon juice at the end also brighten the flavor.

Which is healthier, rice or barley?

Barley generally has more fiber and protein than white rice and a lower glycemic index, which helps keep you full longer. Both are nutritious, but barley offers more heart-healthy benefits.

Can you freeze vegetable barley soup?

Yes! It freezes beautifully. Just portion into airtight containers, freeze for up to 3 months, and reheat gently. Add extra stock if it thickens after thawing.

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