Barley Vegetable Soup Recipe
This Vegetable Barley Soup is cozy, hearty, and full of wholesome goodness! Packed with tender veggies and chewy barley, it's the perfect nourishing bowl to warm you up on a chilly day.
How to Make the Best Barley Vegetable Soup
Barley Vegetable Soup is the ultimate comfort food that brings together wholesome ingredients in one delicious, warming bowl. This hearty vegetable barley soup is loaded with tender vegetables like mushrooms, carrots, celery, and aromatic herbs, making it a nourishing meal that’s perfect for cooler weather. The chewy pearled barley adds substance and texture, creating a soup that’s both satisfying and full of natural flavor.
What makes this vegetable barley soup so special is its versatility and health benefits. Whether you’re looking for a vegan vegetable barley soup or want to add chicken broth for extra richness, this recipe adapts beautifully to your preferences. The combination of fresh herbs like rosemary and thyme, along with earthy mushrooms and a hint of smoked paprika, creates a complex flavor profile that develops as the soup simmers. The sherry vinegar at the end brightens everything, bringing the flavors into perfect balance.
This recipe is incredibly easy to make and comes together in about an hour total. Simply sauté your aromatics, add the remaining ingredients, and let the soup simmer gently until the barley is tender and the flavors have melded together. Top with fresh parsley, a drizzle of olive oil, and maybe some cheese for garnish. You’ll have a homemade soup that’s far more flavorful and nourishing than anything you can get from a can or box.
Barley Vegetable Soup
This Vegetable Barley Soup is cozy, hearty, and full of wholesome goodness! Packed with tender veggies and chewy barley, it's the perfect nourishing bowl to warm you up on a chilly day.
Ingredients
Base
Vegetables
Seasonings & Aromatics
Broth & Grains
Finishing
Garnishes (Optional)
Instructions
Sauté & Build
- In a Dutch oven or large pot, add olive oil, sauté onions and celery over medium-high heat for about 5 minutes until onions are fragrant and lightly golden.
- Stir in the mushrooms and garlic, sauté for another 3 minutes, stirring frequently. Let the moisture mostly evaporate.
- Add rosemary, thyme, carrots, tomato paste, and Dijon mustard. Mix in to incorporate. Sprinkle in smoked paprika, salt, black pepper, barley, broth, soy sauce, bay leaves, and chard (if using spinach, add in with parsley in the next step).
Simmer & Finish
- Bring to a boil, turn down to a simmer. Cover and cook for 40 minutes.
- Add parsley. Taste and adjust salt and pepper. Add vinegar to balance and brighten the flavors.
