This healthy vegetable barley soup combines tender pearl barley, plenty of vegetables, and a savory herb broth in one satisfying pot. It’s easy to adapt to what’s in your fridge, and the barley makes each bowl filling without needing cream or meat.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 8 ounces cremini or white mushrooms, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked or sweet paprika
- 1 cup pearl barley, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 8 cups low-sodium vegetable broth
- 1 bay leaf
- 1 medium zucchini, diced
- 1 cup frozen peas
- 1 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 teaspoons lemon juice, or to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the vegetables. Dice the onion, carrots, celery, and zucchini into roughly equal pieces so they cook evenly. Slice the mushrooms and mince the garlic. Rinse the barley in a fine-mesh sieve under cool running water and drain.
- Soften the aromatics. Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. If the pot looks dry or anything starts to stick, lower the heat and add a splash of broth.
- Cook the mushrooms and seasonings. Stir in the mushrooms and cook for 5 minutes, until they release their moisture and start to brown. Add the garlic, thyme, oregano, paprika, salt, and pepper. Stir for about 30 seconds, just until fragrant; avoid letting the garlic scorch.
- Simmer the barley. Add the rinsed barley, diced tomatoes and their juices, vegetable broth, and bay leaf. Stir, bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 30 to 40 minutes, stirring every 10 minutes so the barley does not settle and stick. Pearl barley is ready when tender but still pleasantly chewy; check the package, since brands and cooking times vary.
- Add the quick-cooking vegetables. Stir in the zucchini and simmer uncovered for 6 to 8 minutes, until tender but not falling apart. Add the frozen peas for the final 2 to 3 minutes. Remove the bay leaf.
- Finish and adjust. Taste the soup and add more salt, pepper, or lemon juice as needed. Stir in the parsley and serve hot. If the barley has absorbed more broth than you like, add hot water or extra broth a little at a time until the soup reaches your preferred consistency.
Tips
- Keep the barley moving. It can settle to the bottom as it simmers, particularly in a thin pot. Stir periodically and keep the heat low enough for gentle bubbles rather than a vigorous boil.
- Check the grain type. This recipe is timed for pearl barley. Hulled barley retains more of its bran and usually needs longer to cook; follow its package directions and add broth if needed. Barley contains gluten, so it is not suitable for a gluten-free diet.
- Adjust the broth as it sits. Barley continues to absorb liquid after cooking, so the soup will thicken in the fridge. Thin individual servings with water or broth when reheating rather than adding too much liquid to the whole batch at once.
- Make it vegetarian or vegan. The recipe is vegan when made with vegetable broth. Check the broth label, and season gradually if using regular-sodium broth, since it can make the finished soup saltier.
Serving Suggestions
Serve the soup as a complete lunch or a light dinner, with crusty whole-grain bread, warm pita, or a simple green salad. A little extra parsley and freshly ground pepper brighten each bowl. For a richer finish, add a drizzle of olive oil or a spoonful of grated Parmesan; leave off the cheese to keep the dish vegan. The soup is filling on its own, but bread is especially useful for soaking up the tomato-and-herb broth.
Variations
Use this soup as a flexible base. Swap the zucchini for chopped green beans or diced bell pepper, adding firmer vegetables with the carrots and celery. Stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking. For a deeper, earthier flavor, add a teaspoon of tomato paste with the garlic and cook it briefly before adding the broth.
You can also replace some of the broth with water if you want a lighter, less salty soup, then adjust the seasoning at the end. To add beans, stir in one drained and rinsed can of cannellini beans or chickpeas during the last 10 minutes, just long enough to heat them through. Keep the barley quantity the same; adding extra grains can make the soup too thick unless you also increase the liquid.
Storage and Reheating
Cool leftovers promptly in shallow containers and refrigerate within 2 hours of cooking. Store covered in the refrigerator for up to 3 to 4 days. Reheat only the portion you plan to eat on the stovetop over medium heat, stirring occasionally, until steaming hot throughout; add broth or water as needed. You can also microwave a serving in a microwave-safe bowl, loosely covered, stirring halfway through and checking that it is hot throughout. Do not leave cooked soup at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
For longer storage, freeze the cooled soup in airtight, freezer-safe containers, leaving room for expansion, for up to 3 months for best quality. Thaw overnight in the refrigerator or reheat from frozen over low heat, stirring often and adding liquid as the barley softens. The texture of the vegetables may be softer after freezing, but the soup remains suitable to eat when handled and reheated safely.
Frequently Asked Questions
Can I use hulled barley instead of pearl barley?
Yes, but hulled barley usually takes longer to soften and has a firmer, chewier texture. Follow the package’s cooking time, start checking for tenderness near the end, and add extra broth or water if the pot becomes too thick. Avoid assuming it will be ready in the pearl barley cooking window.
Can I make this soup in a slow cooker?
Yes. For best flavor, sauté the onion, carrots, celery, mushrooms, and garlic on the stovetop first, then transfer them to the cooker with the barley, tomatoes, broth, seasonings, and bay leaf. Cook on low for about 6 to 8 hours or high for about 3 to 4 hours, checking that the barley is tender. Add zucchini during the last hour and peas during the last 15 minutes. Slow cookers vary, so use the grain’s tenderness as your guide.
Can I make it ahead?
Yes. The flavor holds well, though the barley will continue to absorb broth and soften as the soup rests. Refrigerate it promptly and plan to loosen it with broth or water when reheating. If you want the vegetables and barley to retain a firmer texture, cook the barley separately and add it to portions when serving.
How can I make the soup gluten-free?
Barley contains gluten, so simply changing the broth is not enough. Replace the barley with an equal amount of rinsed brown rice or certified gluten-free buckwheat groats, and cook until tender according to the package directions. Cooking time and liquid absorption differ, so check the soup and add broth as needed. Confirm that the broth and all other packaged ingredients are labeled gluten-free.
Why is my soup too thick?
Barley absorbs liquid during cooking and storage, so a thick soup is common rather than a sign that it has gone wrong. Stir in hot broth or water a little at a time until it loosens, then taste and readjust the salt and lemon. Next time, reserve some broth for thinning leftovers or cook the barley separately.
Can I add cooked chicken or other leftovers?
Yes. Stir in cooked chicken or another fully cooked protein near the end, just long enough to heat it through. If using leftover meat, refrigerate it promptly and reheat the soup until steaming hot throughout; avoid repeatedly cooling and reheating the entire pot. For a plant-based option, use beans or chickpeas.