This soup is all about comfort without the fuss. The barley adds a nice chewy texture, and the mix of vegetables gives you a rainbow of flavors in every spoonful. Plus, it’s a great way to use up any veggies hanging out in your fridge or freezer.

I love making this Vegetable Barley Soup when the weather turns cold. It’s a staple in our house during fall and winter. There’s something about the mix of veggies and chewy barley that just hits the spot on a chilly evening.

For this barley soup recipe, I’ll toss in whatever vegetables I have on hand – zucchini, spinach, or even some chopped kale work great. The recipe is pretty forgiving, so don’t worry if you don’t have exactly the right amounts of each veggie.

I usually serve this soup with some crusty bread on the side for dipping in that flavorful broth. If you’re feeling fancy, a sprinkle of grated Parmesan cheese on top adds a nice touch.

This soup is even better the next day, so it’s perfect for meal prep, and the leftovers make great lunches throughout the week. Just remember to add a splash of water or broth when reheating, since the barley tends to soak up the liquid.

For my vegetarian friends, I keep it as is, but for my meat-loving family, I’ll sometimes brown some Italian sausage or chicken and add it in. It’s a delicious soup either way!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Olive Oil – Used for sautéing the vegetables. You can substitute it with another cooking oil if you prefer.
• Yellow Onion – Provides a savory base flavor. Sweet onions work, too if that’s what you have on hand.
• Garlic – Adds depth to the soup. Fresh is best but jarred minced garlic works in a pinch.
• Carrots and Celery – Classic soup vegetables that add texture and flavor. Try to chop them roughly the same size for even cooking.
• Diced Tomatoes – Canned tomatoes work great here. They add acidity and a touch of sweetness.
• Frozen Vegetables (Peas, Green Beans, Corn) – These add color and variety. Feel free to swap in other frozen veggies you like.
• Vegetable Broth – The liquid base of the soup. Use low sodium if you’re watching your salt intake.
• Spices (Salt, Pepper, Onion Powder, Garlic Powder, Italian Seasoning) – These bring all the flavors together. Adjust to your taste.
• Barley – The star grain in this soup. It adds a nice chewy texture and makes the soup more filling.

How To Make Vegetable Barley Soup

Start by rinsing the barley in a fine-mesh strainer and set it aside.

Heat the olive oil in a large pot over medium heat. Once it’s warm, toss in the chopped onion and garlic. Sprinkle with a bit of salt and pepper, then cook until the onion turns translucent, about 4 minutes.

Add the carrots and celery to the pot. Sprinkle in the onion powder, garlic powder, and Italian seasoning. Give everything a good stir to mix it all together.

Add in the rinsed barley, frozen peas, green beans, and corn. Pour in the vegetable broth and add the canned diced tomatoes. Stir it all up, then cover the pot and bring the soup to a boil.

Once it’s boiling, turn the heat down to low and let the soup simmer for about 15 to 25 minutes. The barley should be tender but still a bit chewy.

Give the soup a taste, and add more salt and pepper if needed. If it’s too thick for your liking, you can add a bit more broth or water.

Ladle the soup into bowls and serve it up hot. It’s great with some crusty bread on the side for dipping!

Substitutions and Variations

• Add meat. Brown some ground beef, Italian sausage, or diced chicken before you start sautéing the vegetables.
• Go for a different grain. Swap out the barley for quinoa or rice if you prefer. Just adjust the cooking time accordingly – quinoa cooks faster than barley, while rice might take a bit longer.
• Try a different veggie mix. Use whatever vegetables you have on hand. Zucchini, sweet potatoes, or butternut squash are great additions or substitutions.

Make-Ahead, Storing and Freezing

Make Ahead: This soup is perfect for meal prep. You can make a big batch on the weekend and enjoy it throughout the week. It actually tastes even better after a day or two!

Store: This Vegetable and Barley Soup keeps well in the fridge for up to 3 days. Let it cool completely, then store it in an airtight container. The barley will continue to absorb liquid as it sits, so when you reheat it, you might need to add a splash of water or broth to thin it out.

Freeze: If you want to save some for later, this soup freezes well. Once it’s cooled, portion it into freezer-safe containers or bags. It will keep in the freezer for up to 2 months. To reheat, thaw it in the fridge overnight, then warm it up on the stove or in the microwave.

Recipe Tips

• Cut your vegetables into similar-sized pieces so they cook evenly. Aim for about 1/2-inch chunks for the carrots and celery.
• If you prefer a thicker soup, you can add less broth initially. You can always thin it out later if needed.
• Don’t skip rinsing the barley before adding it to the soup. This removes excess starch and helps prevent the soup from becoming too thick.
• If you’re adding meat, brown it in the pot before you start sautéing the vegetables.
• Taste and adjust the seasoning at the end of cooking. The vegetables and barley will absorb some of the salt as they cook.