Go Back
Print Recipe

Vegetable Barley Soup

When you are looking for a meal that is as satisfying as it is restorative, this Vegetable Barley Soup is an exceptional choice. This recipe combines the chewy, nutty texture of pearl barley with a vibrant rainbow of vegetables, including carrots, green beans, and golden corn. By simmering the barley in a rich vegetable broth alongside fire-roasted tomatoes and earthy sliced mushrooms, you create a thick, wholesome soup that feels like a hug in a bowl. It is a fiber-rich, plant-based powerhouse that provides a complete and filling meal, making it a staple for anyone seeking a "clean-eating" comfort classic.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 8

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium White or Yellow Onion diced
  • 2 large Carrots thinly sliced
  • 1 large Stalk Celery thinly sliced
  • 8 oz Mushrooms sliced
  • 2 cloves Garlic minced
  • 8 cups Vegetable Broth
  • 1 can 15.5 oz Chickpeas, drained and rinsed
  • 1 can 14.5 oz Diced Tomatoes
  • 1 1/2 cups Frozen Cut Green Beans
  • 1 cup Pearl Barley
  • 2/3 cup Frozen Corn
  • 1 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 1 Bay Leaf
  • 2/3 cup Frozen Peas
  • 1/3 cup Fresh Italian Parsley chopped
  • To taste: Kosher Salt and Black Pepper

Instructions

  • Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Season with salt and pepper, and sauté for 5 minutes until softened.
  • Brown Mushrooms: Increase heat to medium-high. Add mushrooms and cook, stirring frequently, until they are lightly browned.
  • Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Combine: Add the vegetable broth, chickpeas, diced tomatoes, green beans, pearl barley, corn, basil, oregano, and the bay leaf.
  • Simmer: Bring the soup to a boil, then immediately reduce the heat to a simmer. Cover and cook for 30 minutes, or until the barley is tender.
  • Add Final Greens: Stir in the frozen peas and cook for 1–2 minutes until they are hot and tender.
  • Finish: Remove from heat. Discard the bay leaf. Stir in the chopped parsley and adjust the salt and pepper to your preference.
  • Serve: Serve hot in deep bowls, garnished with an extra sprinkle of fresh parsley.

Notes

  • Barley Type: Make sure to use pearl barley for this specific cooking time. Hull-less or whole-grain barley takes much longer to cook and may require more liquid.
  • Liquid Management: Barley continues to absorb liquid as it sits. If you are reheating leftovers the next day, you may need to add a splash of extra broth or water to loosen it up.
  • Mushroom Flavor: For an even deeper flavor, use a mix of cremini and shiitake mushrooms.
  • Sodium Control: If using store-bought broth, opt for "low-sodium" versions so you can control the final seasoning with your kosher salt.