Vegetable Barley Soup (2024)

Home » Recipes » Vegetable Barley Soup

Published: January 2, 2017

In an effort to get some grains, more specifically fiber, into our diet, Vegetable Barley Soup was on the Thomas-Ewing household menu! (Actually, it was on the menu for two or three dinners, because this soup freezes very well!)

I remember well the cans of vegetable barley soup my mom used to buy for our school lunches when we were kids. Campbells used to make a great soup – it’s been years since I’ve had it so I can’t comment in present tense about the product at all. I wonder if she knew she was feeding us one of the healthiest foods on the planet?

Barley is a wonderfully versatile grain with a rich flavor and apasta-like consistency. When the weather’s cold, a big pot of soup simmering on the stove seems to make everything warm and cozy. Adding some whole grain barley to the pot will improve your health along with the flavour of whatever soup or stew you’re cooking. In addition to flavour, barley’s claim to nutritional fame is based on its being a very good source ofdietary fiber, vitamin B1,magnesium, and niacin, to name a few.

So, you see, this soup is going to do your body good! Another really cool thing about adding barley to a soup or a stew is that it acts as a thickening agent. Barley can be quite high in starch levels, so when starch cooks, it can naturally thicken your soup stock. You’ll often find that many soups and stews will contain potatoes for the same reason.

If barley is not your thing, you can totally substitute it with rice – that too, will thicken the soup and provide a great taste and texture. I’m no nutritional expert, but I think using barleyrather than rice is certainly a healthier choice, but to each their own! 🙂

3.49 from 127 votes

Rate Recipe

Vegetable Barley Soup

Pin RecipeSave RecipePrint Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8

Author Lord Byron's Kitchen

Ingredients

1 cup barley
3 medium carrots, peeled and sliced
2 cups butternut squash, cubed
2 whole celery stalks, finely diced
1 large onion, finely chopped
2 tablespoons tomato paste
2 cloves garlic, minced
4 cups vegetable stock
4 cups water
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Heat the olive oil over medium heat in a large Dutch oven or stock pot.
Add the onions, carrots, and celery. Saute for 5 minutes.
Add the garlic, salt, and pepper, and saute for 2 minutes.
Pour in the vegetable stock and water. Bring to a slight boil.
Add in the butternut squash and barley. Stir and cover. Allow to cook for 15 minutes
Next, add the tomato paste and dried thyme. Stir and cook for 15 additional minutes.
Taste for seasoning and adjust if necessary. Serve hot with chopped parsley or scallions for garnish.

Reader Interactions

Comments

Liz Mays says
January 2, 2017 at 11:17 am
I really like barley too, and boy does this soup sound comforting. It’s a set-in rainy day here today, and I would LOVE this!
Reply
- byronethomas@gmail.com says
  January 3, 2017 at 12:26 pm
  Thank you, Liz. Sounds like a perfect day for a soup like this. 🙂
  Reply
Nellwyn says
January 2, 2017 at 12:57 pm
This looks like the perfect meal for a cold winter evening! I’m trying to incorporate more vegetarian recipes into my routine so I’m definitely going to have to make this.
Reply
- byronethomas@gmail.com says
  January 3, 2017 at 12:26 pm
  That’s great, Nellwyn! I have many vegetarian recipes on my blog – I’m sure you’ll find lots of soup recipes if that’s your thing. 🙂
  Reply
  See Also
  Chicken Curry Soup • Food Folks and Fun Broccoli Cheese Soup Recipe - Cooking Classy Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)Italian Chicken and Autumn Veggie Soup
Neely Moldovan says
January 2, 2017 at 3:58 pm
This soup looks delicious. I also really love your bowls! They are stunning.
Reply
- byronethomas@gmail.com says
  January 3, 2017 at 12:27 pm
  Thank you, Neely. Those are Pioneer Woman bowls. 🙂
  Reply
DogVills says
January 2, 2017 at 7:17 pm
Oh my goodness! That is so looks fantastic! This would be perfect for cold nights.
Reply
- byronethomas@gmail.com says
  January 3, 2017 at 12:27 pm
  Thank you! 🙂
  Reply
Jennifer Siegler says
January 2, 2017 at 11:04 pm
That is a hearty looking soup! I’ve never tried adding barley to soups, but I will now. I agree with you that barley is healthier than rice. I’m saving your recipe. My boys will love this!
Reply
- byronethomas@gmail.com says
  January 3, 2017 at 12:28 pm
  Thank you, Jennifer. I love barley – it’s a shame that I don’t cook with it too often. That’s got to change. 🙂
  Reply
  - Marjorie Goff says
    November 2, 2020 at 2:34 pm
    I’m so glad I found this recipe. We are eating more vegetarian meals now & the only change I will make is a reduction in salt. That’s important for my husband. Thank you & I look forward to more of your recipes.
    Reply
Tiffany VanSickle says
January 3, 2017 at 3:20 pm
This looks and sounds delicious! And super easy, too! I would probably substitute rice, but that’s just because I have no idea where to buy barley. haha
Reply
- byronethomas@gmail.com says
  January 4, 2017 at 7:26 am
  Hi Tiffany… if you have a bulk store near your home, that’s where I would start to look for barley first. However, I’m sure a health food store such as Healthy Planet or Whole Foods would carry dry, uncooked barley. But, yes, in a pinch, rice would be a great substitute!
  Reply
Carrie says
January 4, 2017 at 3:02 am
This soup sounds amazing especially a cold day to warm you up! We often eat lots of soups around here because one it is always cold and two because they serve the whole family for more than one meal. I will definitely have to try this one.
Reply
- byronethomas@gmail.com says
  January 4, 2017 at 7:27 am
  Precisely, Carrie! I love to make soups for two reasons: first, they are delicious; and second, there’s most always leftovers enough for another meal. 🙂
  Reply
aziel morte says
January 4, 2017 at 9:43 am
That is really looks delicious and a perfect soup for cold season. I can’t wait to try this
Reply
- byronethomas@gmail.com says
  January 5, 2017 at 2:54 pm
  See Also
  Creamy Parmesan Cajun Chicken Pasta Soup
  Thank you, Aziel. 🙂
  Reply
Danielle says
January 18, 2018 at 1:56 pm
wow im mean wow this soup is a game changer!!! The best soup for winter!
Reply
- byronethomas@gmail.com says
  January 20, 2018 at 7:57 am
  Thank you, Danielle. 🙂
  Reply
Deb says
October 1, 2021 at 11:38 am
Love the sound of this soup. Nice and hearty for fall and winter. The problem that I have is that my husband hates squash. He also won’t eat turnip. Any suggestions for alternatives?
Reply
- byronethomas@gmail.com says
  October 2, 2021 at 8:53 am
  Thank you, Deb. You could try adding parsnips or potatoes. For that matter, you can just omit it completely.
  Reply
- Leslie says
  November 29, 2021 at 12:58 pm
  I saw someone comment within Pinterest that they substituted canned chick peas (garbanzo beans). The bonus is the chick peas with the barley made a complete protein. I’m going to try it myself.
  Reply
Pam says
October 15, 2021 at 3:45 pm
So comforting for a wet west coast afternoon . Out of celery so used chard stalks instead and added the chopped chard as well. Super delicious! Thanks for sharing!
Reply
Trina says
October 25, 2021 at 8:02 pm
Making this right now, however I substituted the squash for rutabaga, aka turnip. I will also be adding kale at the end for the extra leafy greens we need as well. Thank you so much for the recipe. I always seem to have a hard time with the ratios of barley, liquid and seasoning. This works great!
Reply
- byronethomas@gmail.com says
  October 27, 2021 at 11:25 am
  That sounds great! I love turnip!!!!
  Reply
Sandra B says
November 12, 2021 at 10:11 am
I made this soup yesterday. I added a couple of handfuls of spinach. It was really good.
Reply
Opal says
November 24, 2021 at 12:03 am
Would this be dried barley in a package or barley in a can?
Reply
- byronethomas@gmail.com says
  November 26, 2021 at 3:19 pm
  It would be dry; I’ve never heard of barley in a can!
  Reply
Yvonne WarmbierRamp says
January 24, 2022 at 7:03 pm
Made half recipe of this soup today. Added more thyme, garlic tomato paste than the recipe indicated because I like stronger flavors. Initially , I felt the soup had weak flavor ,but after simmering 2 hours and adding 3/4 cup more water, the flavor started coming through. I added some chopped kale at this point. Liked the barley and it really made this more of a stew. Very filling. Will make this again. Subtle but delicious flavors.
Reply
Tammy says
March 6, 2022 at 10:29 pm
If I want to add zucchini when in the cooking process should I add it in? Thanks!
Reply
- byronethomas@gmail.com says
  March 14, 2022 at 8:56 am
  Hi Tammy, I would add it close to the end. Zucchini cooks really quickly, so add it in the last 8-10 minutes.
  Reply
Anita says
March 19, 2022 at 12:09 pm
This soup will be on my menu this week!
I have had beef barley soup, but wanting to go more meatless, I’m glad I found your recipe! Also wondering if pureed squash would make this soup too creamy? (Eating from the freezer week!)
Reply
Christine Scanling says
April 27, 2022 at 1:07 pm
Excellent soup.I add spinach and navy beans !I also always make a double batch and freeze some
Thank you for this delicious recipe !
Reply
Mary says
May 23, 2022 at 10:19 pm
Nice hearty soup for winter.
Reply
Whoopie says
July 14, 2022 at 7:11 am
Loved this soup. Made to recipe but added a few chilli flakes.
Blended it with hand blender so wasn’t chunky, but the barley stayed fairly whole. Really nice soup.
Reply
Mary G says
October 23, 2022 at 6:11 am
This recipe is just what I’m looking for, I was lieing in bed thinking of Cambell’s soups of my childhood. I wanted to recreate that feeling this week for lunch. Thank you for this!
Reply
Donna says
October 24, 2022 at 10:08 am
Hello
I’m looking forward to making this recipe, but was wondering if the barley should be rinsed before adding it to the pot. Some recipes suggest rinsing it so just thought I’d ask.
Thank you for all the work you put into such a great site for the rest of us to enjoy !!
Reply
- byronethomas@gmail.com says
  November 2, 2022 at 3:36 pm
  Hi Donna – yes, you should always rinse grains and beans that have been dry packed before using them.
  Reply
Miriam says
February 28, 2024 at 6:45 am
What kind of barley? Hulled, pearled, quick-cooking? I’m surprised that you got nothing but rave reviews when readers could only guess what kind of barley to use.
Reply
- byronethomas@gmail.com says
  March 8, 2024 at 8:32 am
  Hi Miriam – great question! It is pearl barley.
  Reply

FAQs

Should I cook barley before adding it to soup? ›

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely.

How good is barley soup for you? ›

Barley is high in fiber, especially beta-glucan, which may reduce cholesterol and blood sugar levels. It may also aid weight loss and improve digestion. Whole-grain, hulled barley is more nutritious than refined, pearled barley. It can be substituted for any whole grain and easily added to your diet.

See Details ›

What is the purpose of barley in soup? ›

Barley's fiber content helps prevent constipation and promote regularity for a healthy digestive tract. Eating fiber-rich foods such as barley may also contribute to weight loss. This is because it functions as a “bulking agent” in the digestive system, making a person feel fuller for longer.

Find Out More ›

How do you keep barley from getting soggy in soup? ›

Since the barley can absorb too much of the liquid when made ahead, and get mushy, I find it best to cook the barley separately. Make as directed, just omitting the barley.

Get More Info ›

What happens if you don't rinse barley before cooking? ›

Barley does not need to be soaked before cooking, however, it is a good idea to rinse the grains. This removes any dirt or extra starch that is on the grain.

Show Me More ›

Is barley healthier than rice? ›

Farro and barley, being whole grains, contain more fiber and health benefits than white pasta or white rice. Barley and farro are similar in that they are high in fiber and also contain protein. Fiber content allows barley and farro to play a role in lowering cholesterol and strengthening the immune system.

View Details ›

Is barley anti-inflammatory? ›

Barley has been shown to have antitumor properties through regulating the immune system and limiting cancer cell proliferation and dissemination. Furthermore, barley possesses antioxidant and anti-inflammatory characteristics, which may contribute to its anticancer potential.

Explore More ›

Is barley soup anti-inflammatory? ›

Research shows that barley helps to regulate blood pressure, boost immunity and provide anti-inflammatory effects.

Keep Reading ›

Is barley a protein or carb? ›

A one-cup serving of cooked, pearled, barley provides 193 calories, most of which are carbohydrates. You'll consume 44.3 grams of carbohydrates in a single serving, 6 grams of fiber, and 0.4 grams of naturally-occurring sugar. The rest of the carbohydrates in barley are starch.

Get More Info ›

What happens if you don't soak barley? ›

The whole-grain barley soaked overnight cooked up the next day in 35 minutes (salting made no difference in timing or texture), while the cooked-from-dry grains took only five minutes longer. Flavor-wise, there wasn't much difference. The verdict? Don't bother soaking whole grains—the payoff is barley worth the effort.

Find Out More ›

What if I put too much barley in my soup? ›

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

See Details ›

Why is my barley soup slimy? ›

Barley releases a lot of starch which can have an unpleasant effect on the soup...it can make the soup slimy and look like jelly when cold.

Do I need to soak barley before cooking? ›

Do you have to soak barley before cooking? Pearl barley does not need to be soaked prior to cooking because it cooks quickly. Hulled barley benefits from soaking in water for a few hours before cooking. However, you should still budget more time for the hulled grain to cook (about 35 to 40 minutes).

Read On ›

Is it safe to can barley in soup? ›

Products high in starch also interfere with heat processing. Thus, add noodles or any type of pasta, rice, or dumplings to canned soups or stews at serving time. Avoid using noodles, alphabet noodles, spaghetti, or other pasta, rice, barley, etc to canned soups.

Tell Me More ›

What is the difference between pearl barley and barley? ›

Hulled barley is made up of grains that have only had their outer husks removed, which are indigestible. Hulled barley has a darker and slightly tan color. Pearl barley grains have had both their outer husks and bran layers removed. Additionally, pearl barley is typically lighter in color compared to hulled barley.

Discover More ›

Does barley help thicken soup? ›

Yes! Barley holds a good amount of starch, which will release into the soup when it's cooked. That starch will help thicken the broth to leave you with a deliciously thick, creamy soup.