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Vegetable Barley Soup

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Vegetable Barley Soup is vegan, dairy-free and a fiber-rich one-pot meal made with healthy barley and loaded with vegetables. This soup is easy, packed with loads of color, and texture, and is a budget-friendly meal.

Vegetable Barley Soup served in a white bowl with grey lining.

With just half a cup of barley and a few vegetables, one can make a huge batch, enough for 4-5 servings. The soup stays good in the fridge for 4-5 days or can freeze. This soup does not need any accompaniments and is good as is, however a side of crusty bread will do no harm.

I love to enjoy this hot soup in winters and summers. Yes, for summers, when we are on the lookout for light meals, this is perfect.

What is Barley?

Barely a member of the grass family. It is a major cereal grain grown in temperate climates globally. Barley has been used as animal fodder. As it has a stronger taste compared to what it is one of the basic ingredients used for the formation of beer and other alcoholic beverages. (Source google)

Close up look of Vegetable Barley Soup served in a white bowl with grey lining.

What is Pearl Barley?

Hulled Barley is eaten after removing the inedible fibrous outer hull. Once removed, it is called dehulled barley (pot barley or scotch barley) Pearl Barley is a bit processed. It is dehulled barley which has its outer hull removed and polished to remove some or all of the bran layer. It is the most common form of barley for human consumption. Fine barley flour is prepared from milled pearl barley. (Source Wiki). I have detailed more about barley in my post on Pearl Barley Pulao.  

Recipe process of Vegetable Barley Soup

The recipe for this barley soup is quite simple. All you do is saute the onion, ginger, and garlic in a bit of oil. Then you add the veggies, barley, spices, and water. Let the mixture simmer for 20 to 25 minutes until the barley is done. That’s it, a delicious and healthy meal is done in no time.

Vegetable Barley Soup served in a white bowl with grey lining.

Vegetables used in Vegetable Barley Soup

I have used onions, carrots, beans, corn, mushrooms, and tomatoes. At times I add green peas. One can add Zucchini, potato, sweet potato, celery, parsnips, etc. I like to add all such veggies in my Pearl Barley and Mung Dal Khichdi as well.

Ingredients

Substitution for Barley

One can substitute any grain for Barley like whole-wheat kernels. Buckwheat, quinoa, faro, millet, oats, sorghum, etc. However, note that the cooking time will vary depending on what is used. For example, oats would take a lot less time to cook, in that case, you would need to cook vegetables first.

One can even use chickpeas, kidney beans, or any type of beans instead of barley.

Shelf life of Vegetable Barley Soup

This soup stays good in the fridge for 3-4 days.

Can you freeze Barley Soup?

I have not yet frozen soup, but this soup can be frozen. When required just defrost and use as required.

Serving Suggestions

This soup is good on its own and is a complete one-pot meal. However one can pair it with some homemade crackers, garlic bread, or any kind of bread.

Dietary Needs

  • Vegan
  • Dairy-Free
  • Nut-Free
  • Not Gluten-Free
Vegetable Barley Soup served in a bowl with some bread slices in a basket
Vegetable Barley Soup served in a white bowl with grey lining.

Vegetable Barley Soup

Vegetable Barley Soup is vegan, dairy-free and a fiber rich one pot meal made with healthy barley and loaded with vegetables.
5 from 4 votes
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Course: Soups
Keyword: Grains, Vegetables
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 Servings
Author: Renu Agrawal-Dongre

Ingredients

  • 1/2 Cup – 100 grams Pearl Barley
  • ½ Cup Carrot cubed
  • ½ Cup Corn Kernels or Green Peas
  • ¼ Cup green beans
  • 8-10 -60 grams – button mushrooms cut lengthwise
  • 1 medium size or 1 Cup chopped Tomato
  • 1 medium size or 1 Cup chopped onion
  • 2-3 garlic cloves finely chopped
  • 1/2 inch ginger finely chopped
  • 1 tablespoon of Olive Oil – or any vegetable oil
  • 1 teaspoon of Black Pepper
  • 1 Bay Leaf
  • 1 teaspoon of dried Oregano one can use fresh
  • 1 teaspoon of dried Parsley one can use fresh
  • Salt as per taste
  • 4 Cups of Water

Instructions

  • In a pot add the Olive oil.
    1 tablespoon of Olive Oil
  • Once hot, add the onions, garlic and ginger.
    1 medium size or 1 Cup chopped onion, 2-3 garlic cloves finely chopped, 1/2 inch ginger finely chopped
    Onion, ginger and garlic getting saute
  • Cook on medium for 2-3 minutes until onions are translucent.
    Translucent Onion
  • Add the carrots, green beans and corn.
    ½ Cup Carrot cubed, ½ Cup Corn Kernels or Green Peas, ¼ Cup green beans
    Adding of veggies
  • Let this cook for another 1-2 minutes.
    Veggies getting cooked
  • Then add mushrooms.
    8-10 -60 grams – button mushrooms cut lengthwise
    Adding Mushrooms
  • Cook for another minute.
    Mushrooms getting cooked
  • Add the chopped tomatoes.
    1/2 Cup – 100 grams Pearl Barley, 1 medium size or 1 Cup chopped Tomato, 1 teaspoon of Black Pepper, 1 Bay Leaf, 1 teaspoon of dried Oregano, 1 teaspoon of dried Parsley, Salt as per taste, 4 Cups of Water
    Adding of tomatoes
  • Add barley, Bay Leaf, Black pepper powder, Oregano, Parsley, Salt and water.
    Adding of the remaining ingredients
  • Mix everything and let the mixture come to a boil.
  • Once you get a boil, let the mixture simmer on medium for 20-25 minutes until barley is done.
  • Check in between, Adjust the consistency by adding more water if required.
    Ready Soup
  • Serve Hot.

Video

Notes

  • Standard US Size cups used
  • For different vegetable options read above
  • In all the vegetables (green beans, corn and carrot) were 150 grams
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Recipe Rating




Jayashree. T. Rao

Thursday 26th of May 2022

Barley soup is healthy and loaded with veggies too. I must make this once the winter sets in here.

Mayuri Patel

Wednesday 25th of May 2022

Renu, barley soup loaded with veggies was one soup that I made often during the winter. It is filling, healthy and comforting too. Love how one can add any vegetables to it.

Seema Sriram

Tuesday 24th of May 2022

Barley soup with so many colourful veggies was so helpful this week. We are recovering from the flu and I didn't have the strength to elaborate on cooking. I was so happy to have this as it is filling and tasty.

Renu Agrawal Dongre

Wednesday 25th of May 2022

Thank You Seema

Azlin Bloor

Wednesday 18th of May 2022

I've saved this to make, definitely a healthy and comforting soup. The colour is amazing too, will definitely appeal to kids!

Renu Agrawal Dongre

Wednesday 18th of May 2022

Hope you like it Azlin