This Barley Soup is hearty, delicious and screams comfort food. Packed with vegetables and made in the one pot, perfect for chilly autumn and winter nights. Serve with warm crusty bread or fresh focaccia on the side...yum!
It's officially fall which means itโs soup season, and this is the first soup I'm sharing so you know it's going to be a good one ๐ It's a vegetable Barley Soup that's hearty, cozy and packed with goodies to warm you up. I personally love adding barley to soups as it cooks right in the broth soaking up all its yummy flavors such as my mushroom barley soup recipe. The barley itself becomes tender with a chewy texture, similar to cooked farro.
Here I've jam packed the soup with 6 different veggies giving it a lovely depth not to mention so many nutrients. You can feel free to adjust the vegetables to what you have on hand that needs to be used up, I love doing this with soups and clearing out the fridge. Another ingredient I absolutely love adding to soups are cannellini beansโฆ not only do they give it a boost of protein and fiber but it also adds a creamy touch - just like I did in my tortellini soup.
Serve up your delicious comforting barley soup with warm crusty bread or even focaccia on the side, or enjoy as is. The best part is that it even tastes better the next day making it great for meal prep too. I forgot to mention it's also naturally vegan so everyone can enjoy it!
Table of Contents
Recipe Highlights
- Nutritious & Healthy: Packed with nutritious veggies, grains, protein and fiber
- One Pot: Easy one pot recipe using everyday ingredients
- Versatile: Customize with any fresh vegetables you have laying around in your fridge that need to be used up
What is Barley?
Barley is a whole grain with a chewy texture and nutty flavour once cooked, similar to farro. Its often used in soups and stews adding body and carbohydrates, and a healthier more nutritious option compared to white rice or pasta. Barley is full of nutrients including fiber, protein, vitamins, minerals and antioxidants to name a few.
There are different types of barley:
- Hulled barley is less processed as only the inedible outer shell has been removed, leaving the bran
- Pearled barley is the other option that is more commonly used, the outer hull and bran have been removed, so has less nutrients but cooks much faster
- Quick cooking barley also exists, which is a little more processed
Ingredients and Substitutions
- Pearl barley is the star today making this soup delicious, hearty, and adds a chewy bite. Its high in fiber and nutrients and can come in either hulled or pearled barley. Hulled barley has had only the outer hull removed keeping it more natural and nutritious, while pearl barley is polished further to remove the bran layer, making it much faster to cook, so it's more commonly used
- Onion, carrots, celery and garlic are the classic base for flavor in soups known as 'sofritto'. However in this soup, I preferred to cut the carrots and celery into cubes
- Cremini mushrooms add an earthy flavor and meaty texture and my preference rather than white mushrooms, but they can also be used
- Sweet potato adds natural sweetness and cosy fall vibes. You can also use a regular potato or swap with pumpkin or butternut squash
- Vegetable broth keeps the soup vegetarian and naturally vegan also. I always prefer low sodium so I can adjust the salt myself. Chicken broth works too
- Turmeric is a warming spice that boosts color and flavor with added nutrients
- Tomato paste richens the broth - always remember to fry it down well for 5 minutes to bring out the best flavor. You can also use passata which is pureed tomatoes.
- Cannellini beans are white beans that adds creaminess and protein and you can't even taste them! Chickpeas, butter beans or white kidney beans would work too
- Spinach is added right at the end for some nutritious greens. Kale or swiss chard can be substituted
- Extra virgin olive oil is always my preference for sautรฉing, adding a tone of yummy flavor to the base. I even like a light drizzle on top before serving
How to make Barley Soup
This hearty barley soup is simple and made in the one pot. Packed with vegetables for a delicious bowl of comfort. Follow my simple steps below (note quantities are listed in the recipe card below)
Step 1: Optional: Soak barley in a bowl of water for 1โ2 hours to reduce cooking time. Skip if using quick-cooking barley
Step 2: Slice mushrooms, dice onion and garlic, and chop carrots, celery, and sweet potato into small cubes
Step 3: Heat 1 tablespoon olive oil in a large pot. Sautรฉ mushrooms over medium heat until browned, season with salt and pepper
Step 4: Remove mushrooms and set aside
Step 5: Add another tablespoon of oil with carrots, onion, and celery. Season and cook 3โ5 minutes until slightly softened
Step 6: Mix in the tomato paste, turmeric, and garlic. Cook 3โ5 minutes to fry down the tomato paste
Step 7: Add barley and sweet potato, toast 1 minute, then pour in stock and 2 cups water. Drop in the cannellini beans and season with salt and pepper
Step 8: Cover with lid, bring to a boil, then reduce to low heat. Simmer 30โ45 minutes (time varies by barley type, taste as it cooks, it should be tender with a soft, chewy bite)
Step 9: Add spinach and reserved mushrooms. Cover for 2โ3 minutes until spinach wilts
Step 10: The soup is ready. If the soup has thickened too much, thin with ยฝ โ 1 cup boiling water. Serve and enjoy!
Tips and Tricks
- Always rinse barley to remove excess starch or debris. I also recommend soaking the barley first for 1-2 hours which will reduce the cooking time
- Ensure to saute down the tomato paste for 3-5 minutes to deepen and bring out the flavor before adding the broth
- The soup cook time will vary on the type of barley used, so ensure to taste as you go - barley should have a tender texture with a soft chewy bite
- If the soup consistency has thickened too much, add ยฝ cup - 1 cup of boiling water to your desired consistency. Upon storing, it will naturally thicken more too
- Stir in the spinach right at the end so the greens stay fresh and vibrant
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 4 days
- The soup will naturally thicken as its left, so add a dash of water or extra broth when reheating to loosen the consistency
- Reheat gently on the stove or in the microwave
- This soup freezes well - portion into containers and freeze for up to 1-2 months. Thaw or reheat from frozen using stove top method
FAQs
Barley should be added to the soup right before the broth and water is added in. This allows time for the barley to cook slowly in the soup which will also soak up the yummy flavor
Barley soup is healthy and nutritious as the barley itself is packed with fiber, protein and nutrients. This soup is also jam packed with 6 different veggies
You can add any veggies you have laying around. From zucchini, green beans, butternut squash, peas, and even broccoli or cauliflower. There are no rules ๐
If you cant get your hands on barley, add farro, brown rice, or even pasta or pastina work well
More Cozy Soups
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure toย rate the recipe, comment and share your photo onย Instagramย so I can share the love!
Recipe
Barley Soup (Hearty & Packed with Veggies)
Video
Ingredients
- 1 cup pearl barley - rinsed
- 1 medium onion
- 2 medium carrots
- 2 celery sticks
- 2 garlic cloves
- 6.5oz / 185g cremini mushrooms
- 1 medium sweet potato - peeled
- 4 cups vegetable broth - Iโve used low sodium
- 1 teaspoon turmeric powder
- 3 tablespoons concentrated tomato pasteย
- 1 can cannellini beans
- 3 cups spinach - roughly chopped
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
- *Optional, soak the barley in a bowl of water forย 1-2 hours to reduce the cooking time. If using quick cooking barley, skip this step
- Prepare the veggies - slice the mushrooms, finely dice the onion and garlic, and chop the carrots, celery and sweet potato into small cubes roughly the same size
- In a large pot, add 1 tablespoon of olive oil and the mushrooms. Saute for a few minutes over medium heat. Once browned season with salt and pepper and remove from the pot and set aside for now
- Add a 2nd spoon of oil along with the carrots, onion and celery. Season with salt and pepper and saute for 3-5 minutes until they have slightly softened
- Add the tomato paste, turmeric and garlic, stir and saute for 3-5 minutes to fry down the tomato paste well
- Add the barley and sweet potato and toast for 1 minute, then pour in the vegetable stock along with 2 cups of water. Add the cannellini beans (I like to also add the liquid but you can drain them if you prefer) and season the soup with salt and pepper
- Place the lid on and once the water starts to boil, reduce to a low heat and simmer for 30-45 minutes. *Cook time depends on the type of barley used, so ensure to taste as you go - barley should have a tender texture with a soft chewy bite
- Add the spinach and reserved mushrooms, place the lid on for 2-3 minutes until the spinach has wilted. If the soup consistency has thickened up too much, add ยฝ cup - 1 cup of boiling waterServe up your delicious vegetable Barley Soup with an optional garnish of cracked black pepper, chopped parsley and a drizzle of olive oil and enjoy!
MARY GREENE says
Perfect, as usual. I'll gather the ingredients to make mushroom barley soup for next week
Yesterday I made a similar soup using barley, kale, onions, garlic, carrots, and a can of spiced chili beans. The only seasoning was liquid animos (Bragg) and freshly cracked black pepper. I cook without excess salt so adding a splash of lemon or lime juice brightens the flavor.
To be honest, I'm not 100% vegan but your recipes always inspire me to make better food.
Thank you.
Ayeh Manfre says
So glad you loved it Mary! Hope you love the mushroom soup too ๐
Robina says
Hope your are feeling better. I just finished making this new recipe, it was easy, filled with good things and delicious. I will make it again. Thank you Ayeh.
Ayeh Manfre says
so happy you tried it already and loved it Robina! Feeling much better thank you ๐
Shauna says
Iโve tried many of your recipes and enjoyed them throughly. This one was SO delicious!! I canโt wait to share it with my family. Keep up the awesome recipes! Weโre loving them:)
Ayeh Manfre says
So lovely to hear this Shauna! Many more to come x