Wholesome to the last spoonful, this Italian-inspired Vegetable Barley Soup combines a tomato-forward broth, an abundance of vegetables and fiber-rich barley for a nourishing, soul-satisfying meal. It makes a generous batch perfect for sharing or freezing for later. Serve warm with crusty bread or herb bread for a comforting dinner.
“We made this and it fed us for three days — every bowl was delicious! Love that it’s so healthy!”
Why This Recipe is a Keeper!
Making this soup is calming, and tasting a hot bowl feels like a warm hug. It’s simple to prepare, adaptable to what you have on hand, and stores well.
This Vegetable Barley Soup is:
- Low in Calories: Each serving is under 200 calories and the fiber-packed barley helps you feel satisfied.
- Versatile: Swap or add vegetables based on seasonality or preference.
- Easy: Some chopping is needed, but frozen pre-chopped vegetables save time without sacrificing flavor.
- Freezer-Friendly: Portion and freeze for two to three months so you always have a wholesome meal ready.
How to Make Vegetable Barley Soup:
Recipe Ingredients:
Below are the ingredients you’ll need. Exact quantities are available in the recipe card further down.
Ingredient Notes and Substitutions:
- Barley: You can use hulled or pearl barley. Hulled barley is a whole grain but takes longer to cook; pearl barley cooks faster. Barley contains gluten—substitute short-grain brown rice, quinoa or beans for a gluten-free option.
- Vegetables: This soup is flexible. Use whatever you have: different bell pepper colors, frozen vegetable blends, kale instead of cabbage, or add mushrooms for extra depth.
- Italian Seasoning: A store-bought blend of basil, oregano, rosemary, thyme and marjoram works well; toasting dried herbs briefly in oil helps release their flavor.
- Tomato Juice: Tomato juice gives a bright base; you can substitute a vegetable juice like V-8 for extra nutrients.
- Broth: Vegetable broth keeps the soup vegetarian, but chicken or beef broth can be used if preferred.
Step-by-Step Instructions:
- Gather and prep ingredients.
- Cook the barley separately in salted boiling water until tender but still slightly firm (al dente), about 15–20 minutes for pearl barley; drain and set aside. Cooking barley separately prevents the soup from becoming overly thick.
- Heat oil in a large Dutch oven over medium-high heat. Add the onion, reduce heat to medium and cook until softened. Add carrots and celery and cook until they begin to soften.
- Add bell pepper, zucchini and yellow squash and cook, stirring frequently, until just tender.
- Stir in garlic and Italian seasoning and cook about 30 seconds to release their aroma.
- Add the coleslaw mix or shredded cabbage, broth, tomato juice and diced tomatoes. Bring to a simmer, cover partially and cook 25–30 minutes until the vegetables are tender.
- Stir in the cooked barley and chopped parsley. Adjust salt and freshly ground black pepper to taste. Let the soup rest a few minutes to allow flavors to meld before serving.
- Make Ahead: The soup can be made 1–2 days ahead. Cool completely, refrigerate and reheat on the stovetop or in the microwave.
Serve the soup hot, topped with chopped parsley and freshly grated Parmesan if desired. It pairs beautifully with crusty bread or focaccia for a complete meal.
Chef Tips and Tricks:
- Add small pinches of salt as you cook the vegetables to help build flavor and soften them more quickly, but taste before adding more since broth and tomato juice can be salty.
- Cooking the barley separately avoids excess thickening from released starch. If you cook barley directly in the soup, rinse it first and be prepared to add extra broth as it absorbs liquid.
- Briefly cooking dried herbs in oil helps them “bloom,” improving their flavor and avoiding a flat, dried-herb taste.
- Save time by using frozen chopped vegetable blends when short on prep time.
Recipe FAQs:
Yes. Hulled barley is a whole grain rich in fiber and nutrients; pearl barley cooks faster but is not a whole grain. Barley provides fiber, protein and several vitamins and minerals. Note that barley contains gluten; replace it with short-grain brown rice, quinoa or beans for a gluten-free alternative.
Absolutely. Many soups taste even better after resting overnight. Store refrigerated for three to four days and reheat when ready to serve.
Yes. Cool completely, transfer to airtight containers and freeze for up to three months. Thaw in the refrigerator or microwave and reheat gently.
Use different colored bell peppers, frozen vegetables instead of fresh, kale for cabbage, farro or brown rice for barley, or add mushrooms and beans. For gluten-free options choose quinoa or short-grain brown rice.
Serve with:
- Crusty focaccia or herb bread
- A simple tomato tart
- Zucchini ricotta fritters
- Oven-baked Spanish tortilla
- A chopped kale or mixed green salad
More soul-hugging, healthful vegetable soups
- Smoky Spanish vegetable and white bean soup with kale
- Kale, butternut squash and lentil soup
- Italian vegetable stew
- Green minestrone with pesto
Find more hearty soups and stews in your favorite recipe collection and enjoy experimenting with vegetables and grains to make this soup your own.
Vegetable Barley Soup
Equipment
- Saucepan
- Chef knife
- Cutting board
- Dutch oven or large pot
Ingredients
- Salt
- 1 cup pearled barley
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 3 medium carrots, finely chopped
- 1 red, yellow or orange bell pepper, chopped
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 4 cloves garlic, chopped
- 2 teaspoons Italian seasoning
- 1 bag (10-ounce) angel hair coleslaw or about 3 cups finely shredded cabbage
- 6 cups vegetable broth (or chicken/beef broth)
- 2 cups tomato juice or vegetable juice
- 1 can (14.5-ounce) petite diced tomatoes, undrained
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Bring a saucepan of water to a boil. Add 1 teaspoon salt, add the barley and cook until tender but still al dente, about 15–20 minutes. Drain and set aside.
- Heat olive oil over medium-high heat in a Dutch oven or large pot.
- Add the onion, reduce heat to medium and cook 5–6 minutes until it begins to soften.
- Add celery and carrots and cook another 5–6 minutes. Add bell pepper, zucchini and yellow squash and cook 2 minutes.
- Add garlic and Italian seasoning and cook 30 seconds.
- Add coleslaw mix, broth, tomato or vegetable juice and diced tomatoes. Bring to a boil, reduce heat to low, cover slightly and simmer about 25–30 minutes until vegetables are tender.
- Stir in cooked barley and parsley. Season with salt and pepper to taste and adjust seasoning as desired. Let rest briefly before serving.
Notes
- For a gluten-free version use quinoa or brown rice; if gluten isn’t a concern, farro works instead of barley.
- Use any combination of vegetables you prefer.
Tip:
- Let the soup rest 15–20 minutes before serving to allow flavors to meld.
Make Ahead:
Can be made 1–2 days ahead. Cool completely, refrigerate and reheat on the stovetop or in the microwave.
Freezer-Friendly:
Freeze in airtight containers for 2–3 months. Thaw in the refrigerator or microwave and reheat on the stovetop or in the microwave.
Nutrition
Calories: 188 kcal
Carbohydrates: 31 g
Protein: 4 g
Fat: 6 g
Fiber: 6 g
Nutritional values are estimates and may vary based on ingredients and portion sizes. Adjust for dietary needs as required.
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