What better way to start the week than with a good soup full of seasonal vegetables? This Vegetable and Barely Soup is warm, comforting, and perfectly healthy!

blue striped bowl of vegetable and barley soup on a table

I learned to love soups in Italy, because Italians make their soups with legumes and cereals—making them even more delicious!

Make a full meal around your soup by serving with some challah bread and a macaroni salad on the side. Finish it off with some tasty Sweet Potato Brownies for the ultimate comforting and veggie-filled meal.

How to Make Vegetable and Barley Soup

Wash veggies and cut into cubes.
Peel and cut the onion and garlic.
Pour all ingredients into a saucepan.
Bring soup to a boil, then simmer for 30 minutes.

Full directions for how to make Vegetable and Barley Soup are in the printable recipe card below.

Vegetable and Barley Soup FAQs

Can you freeze barley soup?

You can keep barley soup in the fridge for two days, but you can also easily freeze it. I recommend storing your soup in individual portions. Freezing individual portions means you don't have to thaw and re-freeze all of your soup every time you want to have some.

Can I swap the vegetables in the soup?

For this recipe, I used potatoes, carrots, and onions. But you can swap out these veggies or add other vegetables to the soup. Choose veggies depending on the season. You can also add in some legumes, such as lentils.

How can I make this soup gluten-free?

For a gluten-free version, replace the barley with buckwheat or millet. Adapt the cooking times according to the cereal or cereals you decide to use.

Recipe

Vegetable and Barley Soup

What better way to start the week than with a good soup full of seasonal vegetables? This Vegetable and Barely Soup is warm, comforting, and perfectly healthy!

5 from 1 vote

Print Pin Rate

Course: Main dish, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: barley soup recipes, how to make barley soup, how to make vegetable soup, Vegetable and Barely Soup, vegetable soup recipes

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 302kcal

Author: Veg Kitchen

Ingredients

1 can tomato
4 cups vegetable broth
200 g pearl barley
1 stalk celery
2 potatoes
3 carrots
1 onion
1 clove garlic
1 bay leaf
salt and pepper to taste
olive oil

US Customary - Metric

Instructions

Wash the celery, carrots, and potatoes. Cut the vegetables into cubes.
Peel and cut the onion and garlic.
Pour the barley, vegetables, onion, and garlic into a sauce pan. Drizzle in olive oil, salt, and pepper to taste. Add the bay leaf, tomato, and vegetable broth.
Bring soup to a boil. When the broth is boiling, lower the heat and simmer for 30 minutes.