Make nutritious and simple one-pot healthy vegetable barley soup for a wholesome lunch or dinner. A hearty soup that you can make with a few clean ingredients from your pantry.
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What can be more comforting than a warm bowl of soup during chilly winter nights?
I guess the soup will get the most votes for winter foods. Don’t you think so? When this soup is healthy, what else does our body need to fight the chilly temperatures outside?
Since I started writing this blog, I have become even pickier about what we eat. I started incorporating more whole grains instead of refined flour into our diet than before. This is what the healthy food pyramid suggests to have for a balanced diet. You can find recipes using whole grains, like one-pot Mexican brown rice, cilantro-lime quinoa, and whole wheat dinner rolls, to name a few on the website.
Initially, I made this whole grain barley soup spontaneously with ingredients that I had in my pantry at that time. We liked it so much that we decided to share this simple version of soup with you all. One bowl of this vegetable barley soup and dinner is done.
From a happy reader -- "I love this recipe. It’s quick, easy, & healthy. My daughter approves, and she’s weirdly not even a soup person. I’ve made this a few times a year for the last several years."
Let's get started!
Ingredients
This barley soup is filling and contains very simple ingredients that are common and readily available.
Vegetables - use fresh veggies like carrots, celery, green onion, and tomato. You can also use green peas, edamame beans, kale, etc., to make this soup richer in veggies.
Barley - Use whole-grain barley to make the soup filling and rich in fibers. Read more about the type of barley to use in soup below.
Broth/Stock - use chicken broth to add rich flavors to the soup. If you are vegetarian or vegan, you can use vegetable broth instead.
Seasoning/Flavors/Spices - I used fresh garlic and ginger to add flavors to the soup. However, you can skip the ginger if you don't like it. In addition, use thyme, salt, and black pepper to season the soup.
Type of barley to use in soup
There are two types of barley available in the market. One is hulled, and the other is pearl barley. Hulled barley is a whole grain with just the outer indigestible layer of the husk removed, while pearl barley is polished and free from the bran layer. The difference is similar between brown and white rice.
Also, pearl barley takes a little less time to cook than the whole one. And it is commonly available variety in grocery stores. Therefore, I prefer using pearl barley in making soups at home as it is easily available.
Avoid using quick cooking or instant barley when making this soup. It will cook faster than other veggies in the soup and will overcook and spoil its desired consistency.
Fact - Barley is not a gluten grain. Though it contains very little gluten, it can trigger allergies in gluten-sensitive people.
Recipe Variations
Make it richer in veggies. Use green peas, edamame beans, kale, mushrooms, etc., to enhance the nutrition in the soup.
Make it protein-rich. You can add cooked chicken (or leftover roasted chicken) towards the end of cooking. Or try this chicken barley soup recipe if you are not a vegetarian.
For a quick and easy meal, you can make this vegetable barley soup in Instant Pot.
How to cook vegetable barley soup
Step 1 - Sauté some fresh garlic and ginger in oil on medium heat. Then, cook onion until translucent for a couple of minutes.
Step 2 - Add diced carrot, celery, tomato, barley, and liquid (including broth and water) and thyme, salt, and pepper. Bring this mixture to a boil. Then cover and cook it on low heat until the barley is nice and tender.
Step 3 - Finally, garnish with spring onions and serve warm.
Readers' Feedback - Some folks reported they did not like the ginger in the soup, while others absolutely loved using it. Therefore, using ginger in this soup is optional and depends on one's personal preference.
Serving Suggestions!
- A warm bowl of this soup is sufficient for a light lunch or dinner, and you can also serve toasted bread slices to dunk into it.
- Make fresh whole wheat focaccia bread or easy dinner rolls to pair with the soup.
Helpful tips!
- Cover the soup pot while cooking the barley soup on low heat. It will help cook the barley a little faster and also prevent the water from evaporating quickly.
- Do not overcook the barley in the soup; otherwise, it will result in a slimy texture.
- Keep extra chicken or veggie broth handy and add to the soup while cooking if necessary.
How is this barley soup healthy?
This barley soup is prepared using whole-grain barley and fresh vegetables like carrots, celery, and tomatoes. Therefore, it is loaded with nutrients from the veggies. Also, this soup is very low in saturated fat.
How to store and reheat the barley soup
Store leftover soup in an air-tight container in the refrigerator for 2-3 days.
Leftover soup tends to dry up; therefore, before using it next time, add some chicken or veggie broth if necessary and bring the soup to boil on the stovetop. Serve while it is warm.
You can also heat the soup in the microwave for 2-3 min, depending upon the quantity. Again, add some broth before heating if necessary.
FAQs
Yes. You can substitute barley with other whole grains like brown rice, millet, quinoa, etc. However, cooking times may vary depending on the grain type.
No, barley is not a gluten-free grain. It contains very little gluten, which can be problematic for gluten-sensitive people.
There is no need to soak barley before using it in the soup, and I prefer cooking it directly to avoid the extra soaking step.
More soup recipes to try
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below & a review in the comments if you REALLY like this recipe. Thank You!
📖 Recipe
Healthy Vegetable Barley Soup
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Ingredients
- ¾ cup pearl barley
- 1 celery stalk diced into small pieces
- 1 onion diced into small pieces
- 1-2 medium carrot peeled and diced into small pieces
- 1 tomato diced into small pieces
- 2-3 cloves garlic finely chopped
- 3 cups chicken broth (or vegetable broth if vegan)
- 2 cups water
- 1 teaspoon finely chopped ginger
- ¼ cup chopped spring onions
- 1 tablespoon cooking oil
- 1 teaspoon dried thyme
- salt and pepper
Instructions
- Heat oil in a large pot over medium heat. Add ginger, garlic and saute until fragrant for about 30-40 sec
- Add onions and saute until lightly golden brown for about a min. or two
- Then add all the remaining ingredients except spring onions and let it boil.
- Simmer on low heat for about 30 min. or until the barley is tender
- Garnish with spring onions and serve warm to enjoy a bowl of barley soup
Notes
- At the end of the cooking time mentioned test tastes the doneness of barley and cook a little longer if you need it more tender.
- If necessary add more chicken or vegetable broth.
- You can also make barley soup in Instant Pot. Follow this recipe to make Vegetable Barley Soup in Instant Pot
Ed says
Easy, healthy, delicious!
Thanks for this great recipe and your wonderful website.
Naan-garlic bread is next!!
Alex says
The flavor of this soup is SO GOOD! I am also happy because it's not an enormous amount of servings. It was perfect for a few meals for just myself, because my husband is not a huge soup fan. I was too lazy to chop an onion (plus the only onions I have have sprouted *eyeroll*) so I ended up using about 1/8-1/4 cup of dehydrated onion. Also used cherry tomatoes because that's what I had. I will DEFINITELY be using this recipe again! Thanks! 😀
Dana B says
Perfect lunch! I added some small spicy red peppers for heat. Love it! Thanks for sharing.
Ravi Gupta says
Yummy!!! It's very healthy & tasty recipe. I like it. Thanks for sharing with us.
Channing says
This. LOOKS. AMAZING. Will definitely try!
Tina says
Mmm this is just what I need this spring in Australia. This looks delicious - hopefully my toddler will eat this too!
Kimberlee says
I love barley in soups. My kids like it, too. This looks like a great recipe. Pinned.
Holly McCall {McCall Manor} says
This looks so yummy and perfect for cold weather! I've got 2 in the family with the flu right now, so this is on the list. Thanks for sharing at Your Inspired Design!
Marie says
My mom LOVES barley soup! I am definitely going to whip some of this up as a surprise for her! Thanks for sharing at Merry Monday this week.
Jess says
Absolutely love this, it looks ever so yummy! Totally pinning 🙂 xo
Thank you Marie! Yes, this soup is so comforting for cold nights. We would love to know how it turns out for you.
Jennifer Dodrill @ All-In-One-Mom says
This sounds delicious! Pinning this to make later.
Sure! Do give it a try!
Jessica says
I love a good soup recipe! Especially one with carrots! Pinning this and adding it to one of our dinner menus soon!
Amanda says
This is perfect for the winter time in New England! Thanks for sharing! 🙂
Hello Brian! I am sure you will love it.
Sam | Ahead of Thyme says
I've been looking for some barley recipes. This looks really good. Thanks for sharing!
jacqueline | i sugar coat it! says
I love soup year-round, but it certain has a special place in our hearts and bellies during the winter months. Love the spices and flavours of this soup.
Mrs Minty Cream says
Wow! I usually have barley as a drink but with your recipe, I am now interested to make it into a soup (just like yours). Thanks for the recipe! 🙂
Try it soon. I am sure you will like it.
Kavey says
Barley is such a great and healthy filler, I really like it in meat stews and salads too. The soup looks very comforting.
We always look for options to add whole grains into our diet. Yes, barley is healthy and a great option. I am yet to try it in salads and stews.
Mark, Compass & Fork says
Barley is such an underrated ingredient. I love the texture of it and it is a great addition to soup. Love it.
You are right Mark! And we love it in soup.