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.

Old Fashioned Vegetable Barley Soup

Description

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

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 medium onion, diced
2 cloves garlic, finely chopped
2 celery stalks, diced
2 medium carrots, diced
1 cup pearl barley
1/2 teaspoon Italian seasoning
5–6 cups vegetable stock
1/4 cup tomato paste
2 tablespoons miso paste (optional)
1 can (14 ounce) cannellini beans, rinsed and drained
2 cups fresh kale, chopped
salt and pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Add olive oil in a large 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.
Stir in the pearl barley and Italian seasoning, and cook for 1–2 minutes to bring out the nutty flavor.
Add vegetable stock, tomato paste, and miso paste (if using). Stir well to combine, then bring the mixture to a boil.
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.
Stir in the cannellini beans and kale. Simmer for another 2-3 minutes until the kale is wilted and the beans are heated through.
Taste and adjust with salt and pepper as needed. Ladle into bowls and serve warm.

Notes

Slow cooker instructions: Heat olive oil in a skillet over medium heat. Sauté onion, garlic, celery, and carrots for 5 minutes until softened (optional but adds flavor). 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. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until barley is tender. Stir in kale during the last 20 minutes of cooking. Taste, adjust seasoning, and serve.

Instant pot instructions: 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. Stir in vegetable stock, tomato paste, miso paste (if using), beans, salt, and pepper. Scrape up any browned bits from the bottom. Seal lid and cook on High Pressure for 20 minutes. Allow a 10-minute natural release, then quick release remaining pressure. Stir in kale, then cover for 5 minutes on Keep Warm mode until wilted. Taste and adjust seasoning before serving.

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: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge, then reheat as directed.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American