Why You’ll Love This Vegetable Barley Soup

• It’s the ultimate comfort food. This soup is incredibly hearty and satisfying, thanks to the chewy pearl barley and chunky vegetables. A big bowl of this is a complete, balanced meal that will keep you full and happy for hours.
• It’s wonderfully forgiving. Don’t have a leek? Use an extra onion. Not a fan of zucchini? Swap it for green beans or cauliflower. This recipe is a fantastic template for using up whatever vegetables you have lingering in your fridge drawer.
• It makes fantastic leftovers. Honestly, this soup might even taste better the next day. The flavors have more time to get to know each other, and the barley continues to absorb the broth, making it even more delicious. It’s a meal-prep dream.
• It’s a texture-lover’s dream. You get the soft, almost creamy barley, the tender-crisp vegetables, and the rich, savory broth all in one spoonful. It’s a really satisfying eating experience from start to finish.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 leek, white and light green parts only, thoroughly washed and sliced
• 3 cloves garlic, minced
• 1 cup pearl barley, rinsed
• 8 cups vegetable broth (low sodium if possible)
• 1 (14.5 oz) can diced tomatoes, with their juices
• 1 medium zucchini, diced
• 2 tsp dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped (for serving)

Tools: A large stockpot or Dutch oven (at least 6 quarts), a wooden spoon, a sharp knife, and a cutting board.

The quality of your broth really makes a difference here, so use one you genuinely like the taste of. And don’t skip rinsing the barley—it removes any dust and helps it cook up perfectly.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes

Before You Start: Tips & Ingredient Notes

• What’s the deal with pearl barley? Pearl barley is barley that has been polished to remove its outer husk and bran. It cooks faster than hulled barley and has a softer, less chewy texture, which is perfect for this soup. You’ll find it near the rice and dried beans at the store.
• Why rinse the barley? Giving the barley a quick rinse under cold water in a fine-mesh strainer removes any surface starch or dust. This simple step helps prevent the soup from becoming overly gloopy and ensures a clearer, more appealing broth.
• Don’t rush the veggie sauté. This step, called sweating the vegetables, is about gently cooking them to release their natural sugars and build a deep flavor base. You’re not looking for color, just softness and aroma. This is the foundation of your soup’s flavor!
• Low-sodium broth is your friend. I highly recommend using a low-sodium or no-salt-added vegetable broth. This gives you complete control over the seasoning at the end. You can always add more salt, but you can’t take it out!

How to Make Vegetable Barley Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty bread — There’s nothing better for dunking into that savory broth and soaking up every last drop. A rustic sourdough or a warm, buttered baguette is ideal.
• A simple green salad with a lemony vinaigrette — The crisp, acidic salad provides a refreshing contrast to the hearty, warm soup, making the meal feel complete and balanced.
• A sharp cheese plate — A little wedge of aged cheddar or crumbled feta cheese served on the side allows everyone to add a salty, creamy element to their bowl if they like.

Drinks

• A crisp, dry white wine like Sauvignon Blanc — Its citrusy notes and bright acidity cleanse the palate between spoonfuls and complement the herbal notes of the thyme.
• A malty amber ale or a light lager — The gentle bitterness and carbonation of a good beer are a classic, comforting pairing with a hearty soup like this.
• Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and won’t overpower the soup’s delicate flavors.

Something Sweet

• A simple apple crisp — The warm, soft apples and crunchy oat topping feel like a natural, homey follow-up to the soup without being too heavy.
• Dark chocolate-covered orange segments — A few pieces of this provide a sophisticated, bittersweet finish that contrasts beautifully with the savory meal.
• Lemon sorbet — A small scoop of this is like a palate-cleansing burst of sunshine, leaving you feeling light and refreshed after your meal.

Top Mistakes to Avoid

• Mistake: Using hulled barley instead of pearl barley. Hulled barley takes much longer to cook and has a very different, much chewier texture. If you use it by accident, your soup will need to simmer for over an hour, and the vegetables will be overcooked.
• Mistake: Adding all the vegetables at the same time. Tender vegetables like zucchini will completely disintegrate if they simmer for 45-50 minutes. Adding them in the last 15-20 minutes is key to preserving their texture and color.
• Mistake: Not seasoning at the end. Broths vary wildly in salt content, and the barley absorbs a lot of liquid. If you salt at the beginning, you risk an overly salty soup by the end. Always, always taste and season right before serving.
• Mistake: Boiling too vigorously. A gentle simmer is what you want once the soup is cooking. A rolling boil can break down the vegetables too much and make the broth cloudy. Keep the heat low and steady.

Expert Tips

• Tip: Make it a freezer meal. This soup freezes exceptionally well! Cool it completely, then portion it into airtight containers, leaving some space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
• Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese lurking in your fridge, toss it into the pot with the broth. It will melt into the soup, adding an incredible layer of savory, umami depth. Just remember to remove it before serving.
• Tip: Brighten it up at the end. Right before serving, stir in a tablespoon of fresh lemon juice or a splash of red wine vinegar. A little acid works wonders to lift all the flavors and make the soup taste brighter and more complex.
• Tip: For a thicker stew, use less broth. If you’re in the mood for something even heartier, try starting with 6 cups of broth instead of 8. You can always add more later if you prefer a soupier consistency.

FAQs

Can I make this soup in a slow cooker?
Absolutely! Sauté the onions, carrots, celery, and leek in a skillet first to build flavor, then transfer them to the slow cooker. Add the rinsed barley, broth, canned tomatoes, thyme, and bay leaves. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Stir in the diced zucchini during the last 30 minutes of cooking. This is a fantastic hands-off method for a busy day.

My soup thickened up too much in the fridge. What should I do?
Don’t worry, this is totally normal! The barley continues to absorb liquid as it sits. When you reheat it, just add a splash of water, broth, or even a can of tomato juice until it reaches your desired consistency. It will thin out beautifully and taste just as good as the first day.

Can I use a different grain instead of barley?
You can, but the cooking time will change. Brown rice or farro would be good substitutes. For brown rice, simmer for about 40-45 minutes. For farro, check after 25-30 minutes. Quick-cooking grains like quinoa or orzo should be added in the last 15 minutes of cooking so they don’t get mushy.

Is this soup gluten-free?
As written, no, because barley contains gluten. To make a gluten-free version, simply swap the pearl barley for an equal amount of rinsed brown rice, wild rice, or even gluten-free pasta like ditalini (added in the last 10 minutes of cooking). The method remains exactly the same.

How long will leftovers keep?
Stored in an airtight container in the refrigerator, this soup will keep beautifully for 4-5 days. The flavors really do meld and improve. Just give it a good stir when you reheat it, and you might need to add that extra splash of liquid to loosen it up.