Pour yourself a bowl of warm, comforting nourishment in almost all colors of the rainbow!
As the weather gets colder here, I’m on the hunt for some soup recipes I haven’t tried yet. If you are too, then look no further, because this simple classic has stood the test of time for good reason.
Barley soup dates back to ancient times as a derivative of Scotch broth. This hearty mixture often contained meat like lamb or beef alongside barley and a rainbow of veggies, but this version is 100% vegetarian.
With a smoky tomato and herbaceous broth, this soup is warm and comforting in more ways than one. Whether you serve it for a small family dinner or a big potluck, barley soup is bound to be a hit. It’s got everyone’s favorite veggies and then some!
Even better: you can kick it up a notch by adding 1/2 to 1 teaspoon each of cumin, cayenne pepper, and/or smoked paprika. During the fall or winter, this bit of heat is helpful, and elevates this soup even further.
Is Barley Soup Healthy?
This is one of the healthiest, heartiest soups you could make. It’s full of vitamin-rich vegetables and plant-based fiber. Although it is vegetarian, it’s not fully vegan because it uses butter, but you can replace that with coconut oil. Keep in mind that barley has gluten in it, so this recipe isn’t friendly for gluten-intolerant folks.
What is Barley?
Did you know that barley was originally cultivated in the Fertile Crescent region of the Middle East around 10,000 years ago? It’s a hulled grain that now grows in temperate climates all around the world and has been used in recipes from Egypt to Europe. From soups like this one, to bread and even beer, it’s a versatile grain that goes far and wide. It has an earthy, nut-like flavor that distinguishes it from other grains and fortifies any recipe it’s in. This soup particularly has a beautiful barley base that holds any and all flavors you put into it, which is why it’s so fun to experiment with the seasonings.
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 large carrots, peeled and diced
- 2 stalks celery, diced
- 3/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1 cup pearl barley, rinsed
- 5 1/2 cups vegetable broth
- 2 (14.5 oz) cans fire-roasted tomatoes
- 2 bay leaves
- Salt and pepper to taste
- 2/3 cup frozen peas
- 2/3 cup frozen corn
- 1/2 cup frozen green beans
- Fresh chopped parsley for garnish
INSTRUCTIONS
Sauté
Cook onion and garlic; add carrots and celery.
Simmer
Add barley and broth; cook until barley is tender.
Finish
Stir in peas, green beans, and corn; season and garnish.
Devour!
FAQs & Tips
Let the soup cool to room temperature. Then, store it covered in the fridge for 3-4 days. You can also freeze it for up to 3 months. If you go this route, I recommend freezing it in portions (either in freezer bags or freezer-safe containers). Thaw in the fridge overnight before reheating on the stove at medium. Stir occasionally to ensure it warms evenly.
The cooking is included in this recipe, so you don’t have to pre-cook the barley. I do recommend rinsing it, however, as this will cleanse it of any debris or excess starch. This makes the cooking process go by a lot smoother, trust me.
This recipe calls for pearl barley, which has been polished or “pearled” to remove the outer layer. This allows it to cook more quickly than other types of barley.
Serving Suggestions
While you can most certainly enjoy barley soup on its own with a garnish of fresh parsley and/or grated Parmesan, you can also pair it with warm slices of Garlic Toast alongside a light and bright Cucumber-Radish Salad. For more hand-held side options, try Deep-Fried Cauliflower, Baked Falafel, or Cottage Fries.
Barley Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 3 large carrots peeled and diced
- 2 stalks celery diced
- 3/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1 cup pearl barley rinsed
- 5 1/2 cups vegetable broth
- 2 14.5 oz cans fire-roasted tomatoes
- 2 bay leaves
- Salt and pepper to taste
- 2/3 cup frozen peas
- 2/3 cup frozen corn
- 1/2 cup frozen green beans
- Fresh chopped parsley for garnish
Instructions
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In a large pot, heat butter over medium heat. Add onion and garlic, sauté until onion is translucent, about 5 minutes.
-
Add tomato paste, carrots, and celery to the pot, cook for another 5 minutes until slightly softened.
-
Stir in the barley, vegetable broth, fire-roasted tomatoes, bay leaves, thyme, basil, and oregano. Bring to a boil, then reduce heat to low and simmer, covered, for 40 minutes.
-
Add frozen peas, green beans, and corn to the pot, cook for an additional 5-10 minutes, or until vegetables are tender. Season with salt and pepper to taste.
-
Remove the bay leaves. Serve hot, garnished with fresh parsley.
Nutrition
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