Hearty Barley Vegetable Soup
This Hearty Barley Vegetable Soup is comfort in a bowl—wholesome, nourishing, and packed with tender barley, aromatic vegetables, and savory herbs. Simmered in a rich broth and finished with fresh spring onions, this soup is satisfying enough for a light meal or perfect as a cozy starter. It’s a wonderful way to embrace simple ingredients and slow-simmered flavor, all in under an hour.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
- 1 tablespoon avocado oil or cooking oil
- 1 teaspoon freshly chopped ginger
- 2 –3 garlic cloves finely chopped
- 1 small onion finely diced
- ½ cup diced carrots
- 1 celery stalk finely diced
- 1 small tomato finely diced
- ¾ cup whole barley rinsed
- 2 cups chicken stock or vegetable stock
- 3 cups water
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- ¼ cup chopped spring onions for garnish
Sauté Aromatics: In a large pot, heat oil over medium heat. Add chopped ginger and garlic. Sauté until fragrant, about 30–40 seconds.
Add Onions: Stir in diced onions and cook until soft and golden brown, about 2 minutes.
Combine Vegetables: Add carrots, celery, and tomato. Stir well to combine.
Add Barley and Liquids: Pour in the rinsed barley, stock, water, and dried thyme. Stir and bring to a gentle boil.
Simmer: Reduce heat to low and simmer for 25–30 minutes, or until barley is tender and soup has slightly thickened.
Season and Finish: Season with salt and black pepper to taste. Remove from heat.
Garnish and Serve: Ladle into bowls, sprinkle with chopped spring onions, and serve warm.
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Rinse barley well before cooking to remove excess starch and grit.
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For a richer broth, use all stock instead of mixing with water.
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Add shredded cooked chicken or beans for added protein.
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Store leftovers in the fridge up to 4 days, or freeze for up to 1 month.
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Use an immersion blender to partially blend if you want a creamier texture.