Delicious Barley and Veggie Soup to Try

There’s something undeniably soothing about a bowl of Barley and Veggie Soup simmering away on your stove. The aroma of earthy barley, tender vegetables, and herbs fills your kitchen with warmth, wrapping you in nostalgia and comfort. You’re not just cooking dinner you’re nurturing your body and soul with wholesome, plant-based goodness. Whether it’s a chilly evening or you’re simply craving something hearty yet healthy, this soup is your go-to recipe for balance, flavor, and nourishment.

Why You’ll Love This Barley and Veggie Soup

Eating healthy doesn’t mean compromising on taste. This recipe combines simplicity and nutrition in every spoonful.

• Plant-based and nourishing: Packed with fiber, vitamins, and minerals.
• Budget-friendly: Uses affordable pantry staples and frozen veggies.
• Meal-prep perfect: Tastes even better the next day, making it ideal for leftovers.
• Comforting and filling: Barley adds chewiness and depth, keeping you satisfied longer.

Delicious Barley and Veggie Soup to Try

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• Author: Alex
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Vegetarian

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Description

Wholesome and hearty barley and veggie soup made with fresh vegetables, earthy barley, and aromatic herbs  perfect for cozy dinners or meal prep.

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Ingredients

• 1 yellow onion
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• ½ lb carrots (about 4), peeled and diced
• 1 can (28 oz) diced tomatoes
• 1 cup pearled barley
• ½ tsp dried basil
• ½ tsp dried oregano
• Freshly cracked black pepper to taste
• 6 cups vegetable broth
• 1 russet potato (¾ lb), diced
• 1 cup frozen green beans
• ½ cup frozen corn
• ½ cup frozen peas
• 1 Tbsp lemon juice
• 1 handful fresh parsley (optional)

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Instructions

1. Dice onion and mince garlic. Sauté in olive oil over medium heat for 5 minutes until translucent.

2. Add carrots, diced tomatoes, barley, basil, oregano, pepper, and vegetable broth. Stir and bring to a boil.

3. Reduce heat, cover, and simmer for 30 minutes.

4. Add diced potatoes and cook for 10 minutes until tender.

5. Stir in frozen green beans, corn, and peas. Simmer 5 minutes more.

6. Add lemon juice, season to taste, and serve hot with parsley garnish.

Notes

Store in fridge for up to 5 days or freeze for longer. Add extra vegetables or beans for variety.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients for Barley and Veggie Soup

Here’s everything you’ll need to make this wholesome, one-pot meal:

Step-by-Step Cooking Instructions

Follow these simple steps to create your flavorful, hearty barley and veggie soup:

1. Sauté the aromatics:
   Dice the onion and mince the garlic. Add them to a large soup pot with olive oil. Sauté over medium heat for 5 minutes, until fragrant and translucent.
2. Add the first round of vegetables and simmer:
   Peel and dice the carrots, then add them to the pot with diced tomatoes (including juice), barley, basil, oregano, and pepper. Pour in the vegetable broth and stir everything well.
3. Bring to a simmer:
   Cover the pot, increase heat to medium-high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
4. Cook the potatoes:
   While the soup simmers, peel and dice the potato into ½-inch cubes. After simmering for 30 minutes, add potatoes and cook another 10 minutes until tender.
5. Add frozen veggies:
   Stir in green beans, corn, and peas. Simmer for an additional 5 minutes until heated through.
6. Finish and flavor:
   Stir in the lemon juice, taste, and adjust seasoning with more salt or pepper if needed.
7. Serve and garnish:
   Ladle into bowls and top with fresh parsley. Serve hot.

Helpful Tips for the Perfect Soup

• Prep ahead: You can chop your veggies a day in advance to save time during cooking.
• Make it gluten-free: Substitute barley with brown rice or quinoa.
• Boost protein: Add chickpeas, lentils, or white beans for an extra protein punch.
• Storage tip: This soup keeps well for 4–5 days in the fridge or up to 3 months in the freezer. Reheat over the stove for best results.
• Flavor enhancer: A splash of balsamic vinegar or a pinch of smoked paprika can add depth to the soup’s flavor.

Nutritional Information (Per Serving)

FAQs About Barley and Veggie Soup

How long does Barley and Veggie Soup keep?

It lasts up to 5 days in the refrigerator. As it sits, flavors deepen, making it even more satisfying over time.

Can I use quick-cooking barley?

Yes, but reduce your simmering time by about 10–15 minutes. Check for tenderness early to avoid mushy barley.

What’s the best way to freeze this soup?

Allow the soup to cool completely, portion it into airtight containers, and freeze. When ready to eat, thaw overnight in the fridge or reheat directly on the stove.

Can I add other vegetables to this soup?

Absolutely. Bell peppers, zucchini, or spinach can be added during the final simmering stages for extra color and nutrition.

Conclusion

Making Barley and Veggie Soup is more than just preparing a meal it’s creating a moment of warmth and care that you can share or savor alone. Each spoonful offers a comforting balance of hearty grains and fresh vegetables, making it a timeless favorite. Whether you’re looking for a cozy weeknight dinner or a healthy make-ahead option, this soup delivers every single time.

Rediscover the art of slow-cooked simplicity and let this nourishing bowl bring comfort straight to your table.