Vegetable Barley Soup Recipe

I love fresh, vibrant recipes. With olive oil, diced onion, minced garlic, carrots, celery, and bell peppers, my Vegetable Barley Soup bursts with color. I use hearty pearl barley and diced tomatoes simmered in vegetable broth to produce a nourishing blend. Every spoonful beckons you for another taste.

I recently tried making a Vegetable Barley Soup that totally surprised me with its hearty yet light flavors. I started by heating 1 tbsp olive oil and sautéing a large diced onion along with 3 minced garlic cloves until they turned soft.

Then I tossed in 3 medium carrots, 3 celery stalks chopped up, and both a red and a yellow bell pepper. I love how the mix of vibrant veggies creates this memorable veggie soup experience.

Next I added 1 diced zucchini, 1 cup of pearl barley, and a can of diced tomatoes into 8 cups of vegetable broth. A sprinkle of dried thyme, dried basil, and 2 bay leaves made it even more enticing along with 1 cup of green beans and a pinch of salt and pepper.

It’s a straightforward, homemade soup recipe that adapts well to the stove top, slow cooker or even an Instant Pot so it fits any busy day.

Why I Like this Recipe

I like this recipe because it’s packed with a ton of veggies that makes me feel healthy and gives me lots of different flavors in every bite. I really appreciate that it’s super flexible – I can make it on the stove, in my slow cooker or even the Instant Pot, which makes life a lot easier. I also enjoy how the barley makes the soup hearty and filling without being too heavy; it’s just right on those chilly days when I need something warm. Lastly, the mix of herbs and spices really brings all the ingredients together, and it reminds me of the kind of home cooking I grew up with even though I sometimes mess up the measurements a bit.

Ingredients

• Olive oil: contains healthy fats that add richness to flavor and assist in cooking.
• Onions: provide antioxidants and a deep savory sweetness which builds the soup base.
• Garlic: loaded with nutrients that boost flavor and immune defense naturally.
• Carrots: rich in fiber and beta carotene, enhancing nutrition and adding gentle sweetness.
• Pearl barley: fills the soup with whole grains offering fiber and a chewy texture.
• Diced tomatoes: provide a tangy brightness that balances the soup’s savory, earthy flavors.
• Bell peppers: contribute vitamin C and a crisp, sweet note that brightens up the soup.

Ingredient Quantities

• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, diced
• 1 cup pearl barley, rinsed
• 1 can (14.5 oz) diced tomatoes
• 8 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• 2 bay leaves
• 1 cup green beans, trimmed and cut
• Salt and pepper, to taste

How to Make this

1. Heat 1 tbsp of olive oil in a large pot over medium heat and add the diced onion. Let it cook until it looks soft, then stir in the minced garlic and cook for about 1 minute.

2. Add the sliced carrots, chopped celery, and both the red and yellow bell peppers to the pot. Stir them for a couple minutes until they start to soften.

3. Mix in the diced zucchini and the rinsed cup of pearl barley, making sure everything is coated well with the oil.

4. Pour in the can of diced tomatoes (with their juice) and the 8 cups of vegetable broth, then stir it all together.

5. Sprinkle in 1 tsp of dried thyme, 1 tsp of dried basil, and add the 2 bay leaves. Bring the soup mixture up to a simmer.

6. Lower the heat and cover the pot so the soup can simmer. Let it cook for about 40 minutes until the barley becomes tender.

7. After 40 minutes, add the 1 cup of trimmed and cut green beans and let everything cook for another 10 minutes.

8. Season the soup with salt and pepper to taste, and give it a good stir.

9. For slow cooker instructions, transfer all the ingredients (after briefly sautéing the onions and garlic in a pan if you want extra flavor) into the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

10. For an Instant Pot, use the sauté function to cook the onions and garlic first, then add in all the other ingredients, lock the lid and set it to cook on high pressure for 20 minutes, letting the pressure release naturally when done.

Equipment Needed

1. Large pot with a lid
2. Chef’s knife and cutting board
3. Measuring cups and spoons
4. Wooden spoon or stirrer
5. Can opener for the diced tomatoes
6. (Optional) Slow cooker or Instant Pot along with their required accessories for sautéing if using that method

FAQ

Vegetable Barley Soup Recipe Substitutions and Variations

• If you dont have olive oil, try using avocado oil or even a light butter spread
• If a large onion is missing, you can use red onions or about two small yellow onions instead
• Instead of pearl barley, brown rice or quinoa can work well as a substitute
• Not got vegetable broth? Mix water with a couple vegetable bouillon cubes for a similar flavor

Pro Tips

1. Try to toast the barley in a dry pan for a few minutes before adding the broth it kinda brings out a nuttier flavor that really elevates the soup overall.
2. If you’re using a slow cooker or an Instant Pot, always remember to brown the onions and garlic in a skillet first to get more depth in flavour, it really makes a difference.
3. Taste your soup as it simmers and adjust seasonings gradually, cuz sometimes the herbs change a bit in flavor over long cooking times and you dont want it too bland.
4. For a brighter finish, throw in a handful of fresh chopped herbs like parsley or basil right before serving, it makes the soup feel fresher and more vibrant.