This vegetable barley soup builds flavor using your favorite vegetables. Add in a little lemon juice and fresh herbs for a terrific meal.

What Is Barley?

Barley is a cereal grain grown around the world. Its uses range from soups and stews to beer and bread.Most commonly, stores sell a version called pearled barley. It is a lightly processed whole grain that has been polished to remove the outer bran layer, making for a quicker-cooking grain that is less chewy than standard barley.Some varieties, known as “quick-cook barley,” can cook much faster than pearl barley and should be avoided for this recipe as they typically become soggy by the end.

What Are The Best Vegetables For Soup?

This vegetable barley soup recipe is easily adaptable for the vegetables you have on hand. This recipe below includes:

• Mirepoix: A classic flavor foundation for soups.
• Tomato paste: Preferred over diced tomatoes for better distribution and a sweeter flavor.
• Mushrooms: Adds depth to this vegetarian meal, especially when caramelized.
• Zucchini: Added later in the cooking process for a crunchy texture.

Feel free to use other available vegetables such as corn, green beans, potatoes, spinach, beans, or peas.

Do I Cook The Barley First?

No need to pre-cook the barley! After sautéing the beginning vegetables, simply add the vegetable stock and bring it to a boil. Then stir in the barley and cook until tender, about 30 minutes.

Cooking the barley directly in the soup helps thicken the broth. For a brothier soup, consider cooking the barley separately then straining and rinsing it before adding it just before serving.

What Herbs Go In?

Add a bay leaf when you pour in the vegetable stock for additional flavor. Remember to remove it before serving as it is not digestible.

Fresh herbs, like basil and oregano, provide a brighter flavor compared to dried varieties; however, other options like parsley, thyme, rosemary, or mint also work wonderfully.

Can I Freeze This Soup?

This barley vegetable soup is great for leftovers or meal prep. It freezes well, except for the zucchini, which can become soggy when thawed. Either omit the zucchini or undercook it slightly before freezing. Consider using green beans as an alternative.

Can I Make It In A Slow Cooker?

This vegetable barley soup can easily be prepared in a slow cooker. Simply add all ingredients except the lemon, fresh herbs, and zucchini. Cook on low for 6 hours, or until the barley is tender. Stir in the zucchini, lemon, and herbs, and cook for an additional hour.

For slow cooking, increase the vegetable broth to about two quarts to account for additional cooking time and moisture absorption by the vegetables.

Top Recipe Tips

• This is not a gluten-free recipe. For a gluten-free option, substitute the barley with your favorite rice.
• To prevent mushrooms from soaking up too much liquid, set them aside after browning and add them back when adding herbs.
• Use a high-quality broth to enhance flavor, as many store-bought ones lack depth. Consider making your own if possible.
• This soup thickens as it sits due to the barley, so keep extra broth handy to adjust the consistency as desired.

Vegetable Barley Soup Recipe

To brighten the soup, squeeze some fresh lemons just before serving for an uplifting flavor.

Instructions

1. In a large pot over medium heat, heat the olive oil. Add the mushrooms and cook until golden brown. Set aside.
2. If necessary, add more olive oil and sauté the onion, celery, and carrots until the celery is bright green and the onions are translucent. Add the garlic and cook for 1-2 minutes until fragrant.
3. Stir in the tomato paste until fully incorporated, then add the vegetable broth. Bring to a boil and stir in the dry barley. Simmer for about 30 minutes, or until the barley is tender.
4. Return the mushrooms to the pot and add zucchini, lemon zest, lemon juice, and fresh herbs. Cook for another 5 minutes until the zucchini is al dente. Season with salt and pepper, and serve.

Nutritional Information

Serving: 1 serving |
Calories: 80 kcal |
Carbohydrates: 15 g |
Protein: 3 g |
Fat: 2 g |
Sodium: 802 mg |
Potassium: 555 mg |
Fiber: 3 g |
Sugar: 8 g |
Vitamin A: 10086 IU |
Vitamin C: 22 mg |
Calcium: 45 mg |
Iron: 1 mg