Barley Soup
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Why You’ll Love This Recipe

  • Easy to make with simple ingredients.

  • Packed with vegetables like carrots, celery, and peas for a healthy boost.

  • Filling and satisfying thanks to the pearl barley, which adds a great texture and heartiness.

  • Vegan-friendly and can be adjusted to fit vegetarian or gluten-free diets.

  • Cheap and budget-friendly—ideal for feeding a family without breaking the bank.

Ingredients

(Tip: You can adjust the veggie quantities to suit your taste or what you have on hand.)

  • 3/4 cup (130g) pearled barley, rinsed and drained

  • 1 cup (130g) frozen peas (or other beans like green beans or chickpeas)

  • 4 ½ cups water or vegetable broth, plus more if needed

  • 1 tbsp tomato paste (or 1 diced tomato)

  • 1 tbsp olive oil, plus extra for drizzling

  • 1 garlic clove, minced

  • 1 medium-sized onion, diced

  • 1 large celery rib, sliced

  • 2 large carrots, diced

  • 1 medium-sized potato, cut into cubes

  • 1 tsp oregano

  • 2 bay leaves Barley Soup

  • 3 thyme sprigs (optional)

  • Salt and pepper, to taste

Directions

  1. Sauté the vegetables: Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. Cook, stirring often, until the onion softens and turns translucent, about 7 minutes.

  2. Add garlic and herbs: Add the minced garlic, thyme, oregano, and bay leaves to the pot. Stir for about 1 minute to release the aromas.

  3. Add barley and potatoes: Stir in the barley, cubed potatoes, and tomato paste. Mix well.

  4. Add broth and cook: Pour in the vegetable broth (or water), add a pinch of salt and pepper, and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and simmer for 25-30 minutes, or until the barley is tender. Add more broth or water if you want a thinner soup.

  5. Add peas and finish cooking: When the barley is cooked, add the peas and cook for an additional 5 minutes.

  6. Season and serve: Remove the thyme sprigs and bay leaves. Taste the soup and adjust the seasoning with salt and pepper. If desired, drizzle with extra virgin olive oil and top with freshly ground black pepper. For a non-vegan version, sprinkle with freshly grated Parmesan cheese.

  7. Serve and enjoy! Divide into bowls and enjoy the comforting, savory flavors of this easy barley soup.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes

Variations

  • Add greens: Stir in spinach or kale for extra nutrition and color.

  • More protein: Add cooked chicken or chickpeas for a boost in protein.

  • Spicy: Add a pinch of red pepper flakes for some heat.

  • Make it creamy: Blend part of the soup and stir it back in for a creamy texture.

  • Use different vegetables: Feel free to swap out vegetables like zucchini, bell peppers, or green beans for variety.

Storage/Reheating

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

  • Freeze: This soup freezes well. Divide it into airtight containers (leaving 1-inch space at the top) and freeze for up to 1 month. Thaw overnight in the fridge and reheat before serving.

  • Reheat: Reheat on the stovetop over low heat, adding extra broth or water if needed to thin the soup.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld together. It’s perfect for meal prep!

Can I use a different type of barley?

Pearled barley works best for this recipe, but you can substitute it with hulled barley or other grains like quinoa or farro. Keep in mind that cooking times will vary.

Can I make this soup in a slow cooker?

Yes, you can! Simply sauté the veggies and garlic, then transfer everything to the slow cooker. Add the broth, barley, and seasonings and cook on low for 6-7 hours or until the barley is tender. Add peas in the last 30 minutes of cooking.

What can I serve with barley soup?

Barley soup pairs wonderfully with crusty bread, a green salad, or a slice of frittata for a complete meal.

Can I use canned vegetables instead of frozen peas?

Yes, canned peas or even other canned beans work well in this soup. Just be sure to drain and rinse them before adding to the pot.

Is barley soup healthy?

Yes! It’s packed with vegetables, fiber from the barley, and healthy fats from olive oil. Plus, you can easily customize it with different veggies and proteins to suit your dietary needs.

Conclusion

Barley Soup is a comforting, filling, and flavorful dish that brings simple ingredients together to create a heartwarming meal. Perfect for any season, this soup is healthy, easy to make, and can be adjusted to fit your tastes or dietary preferences. Whether you’re enjoying it as a quick weeknight meal or preparing it for lunch leftovers, this barley soup is sure to satisfy!

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Barley Soup

Barley Soup

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  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 4 servings
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Description

This hearty and wholesome barley soup is filled with vegetables, barley, and a rich broth. Perfect for cozy days, it’s a filling, vegan-friendly meal that’s easy to make and budget-friendly.

Ingredients

3/4 cup (130g) pearled barley, rinsed and drained

1 cup (130g) frozen peas (or other beans like green beans or chickpeas)

4 ½ cups water or vegetable broth, plus more if needed

1 tbsp tomato paste (or 1 diced tomato)

1 tbsp olive oil, plus extra for drizzling

1 garlic clove, minced

1 medium-sized onion, diced

1 large celery rib, sliced

2 large carrots, diced

1 medium-sized potato, cut into cubes

1 tsp oregano

2 bay leaves

3 thyme sprigs (optional)

Salt and pepper, to taste

Instructions

  1. Warm olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until the onion softens, about 7 minutes.
  2. Add minced garlic, thyme, oregano, and bay leaves. Stir for about 1 minute.
  3. Stir in the barley, cubed potatoes, and tomato paste. Mix well.
  4. Pour in vegetable broth (or water), add salt and pepper, and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes until barley is tender. Add more broth or water for a thinner soup.
  5. Once barley is cooked, add peas and cook for an additional 5 minutes.
  6. Remove thyme sprigs and bay leaves. Adjust seasoning with salt and pepper. Drizzle with olive oil and top with freshly ground black pepper. Optional: Sprinkle with grated Parmesan cheese for a non-vegan version.

Notes

For extra nutrition, stir in spinach or kale.

For more protein, add cooked chicken or chickpeas.

Add a pinch of red pepper flakes for a spicy kick.

For a creamy version, blend part of the soup and stir it back in.

Feel free to swap vegetables like zucchini, bell peppers, or green beans.

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 240
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Protein: 7g
  • Cholesterol: 0mg

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