Why You Will Love This Recipe
This Vegetable and Barley Soup is like a cozy hug in a bowl! It’s packed with hearty veggies, chewy barley, and savory broth that’ll warm you up from the inside out. Whether you’re cooking for a crowd or meal prepping for the week, this soup is flexible, nourishing, and seriously satisfying. Plus, it’s a great way to use up leftover veggies hiding in your fridge!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup pearl barley
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 zucchini, diced
- 1 cup chopped green beans
- 1 (15 oz) can kidney beans, drained
- 2 cups chopped spinach or kale
- Salt and pepper to taste
Ingredient Prep Guide
Onions, carrots, and celery: Dice them into similar-sized pieces so they cook evenly. No need to peel the carrots—just scrub them well!
Barley: Rinse it under cold water to remove any dust. If you’re short on time, quick-cooking barley works too (adjust cooking time as needed).
Canned beans: Drain and rinse them to reduce sodium. For extra flavor, try subbing in white beans or chickpeas.
Greens: Chop spinach or kale into bite-sized pieces. If using kale, remove the tough stems first.
Equipment & Tools
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
Step 1: Heat olive oil in your pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until the onions turn translucent. Stir in the garlic, thyme, and bay leaf—your kitchen should smell amazing right now!
Step 2: Add the barley to the pot and toast it for 1-2 minutes. This step adds a nutty flavor. Pour in the broth and diced tomatoes (with their juice!) and bring everything to a boil.
Step 3: Reduce the heat to low, cover the pot, and simmer for 25 minutes. Check halfway to stir and make sure the barley isn’t sticking to the bottom.
Step 4: Stir in the zucchini, green beans, and kidney beans. Simmer uncovered for another 10-15 minutes until the veggies are tender. If the soup looks too thick, add a splash of broth or water.
Step 5: Fold in the spinach or kale and let it wilt for 2 minutes. Taste and add salt and pepper as needed. Remove the bay leaf before serving.
Key Details
Total Time: 50 mins (Prep: 15 mins | Cook: 35 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Soup pot, knife, cutting board, measuring tools
Serving Suggestions
Pair this soup with crusty bread or a side salad for a complete meal. Garnish with grated Parmesan or a drizzle of olive oil for extra richness. It’s perfect for chilly evenings, lunchboxes, or whenever you need a veggie boost!
Pro Tips
Boost the flavor: Sauté a Parmesan rind with the veggies for a creamy, umami-rich broth (remove it before serving).
Texture tweaks: For softer barley, add 1⁄2 cup extra broth and simmer 5 minutes longer. Prefer thicker soup? Let it sit uncovered off the heat for 10 minutes—it’ll thicken as it cools slightly.
Storage and Reheating Instructions
Store cooled soup in airtight containers in the fridge for up to 5 days. Freeze portions for up to 3 months. Reheat on the stovetop over medium-low heat, adding a little broth or water to loosen the texture. Avoid microwaving on high—it can make the veggies mushy.
Troubleshooting
Soup too thick? Barley absorbs liquid as it sits. Just add broth or water when reheating.
Bland flavor? Brighten it up with a squeeze of lemon or a dash of soy sauce.
Veggies too soft? Next time, add delicate veggies like zucchini in the last 10 minutes of cooking.
Frequently Asked Questions
Can I use a different grain instead of barley?
Absolutely! Try quinoa, farro, or brown rice. Adjust cooking times based on the grain’s package instructions.
Is this soup vegetarian/vegan?
Yes, if you use vegetable broth. Skip the Parmesan garnish for a vegan version.
Can I freeze this soup?
Yes! Freeze it before adding greens for best texture. Thaw overnight in the fridge, reheat, then stir in fresh spinach or kale.
Vegetable and Barley Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup pearl barley
- 6 cups vegetable broth
- 1 14.5 oz can diced tomatoes
- 1 zucchini diced
- 1 cup chopped green beans
- 1 15 oz can kidney beans, drained
- 2 cups chopped spinach or kale
- Salt and pepper to taste
Instructions
- Heat olive oil in your pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until the onions turn translucent. Stir in the garlic, thyme, and bay leaf.
- Add the barley to the pot and toast it for 1-2 minutes. Pour in the broth and diced tomatoes and bring everything to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes. Stir halfway through.
- Stir in the zucchini, green beans, and kidney beans. Simmer uncovered for another 10-15 minutes until the veggies are tender. Add broth or water if needed.
- Fold in the spinach or kale and let it wilt for 2 minutes. Season with salt and pepper. Remove the bay leaf before serving.
