Hearty Vegetable Barley Soup

This comforting vegetable barley soup is perfect for anyone craving a warm, nourishing bowl of goodness! Your whole family will love how it fills the house with amazing aromas and fills their bellies with wholesome ingredients. Plus, it makes plenty for leftovers and freezes beautifully for busy weeknight dinners.

Recipe Details

Timing & Servings: Prep Time: 1 hour, Additional Time: 5 minutes, Total Time: 1 hour 5 minutes, Serves: 6 people.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free.

Nutrition Facts (per serving): 283 Calories, 5g Fat, 51g Carbs, 8g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 2 tablespoons to get those veggies nice and golden. This adds such a lovely flavor base to the whole soup.

Cremini mushrooms: Get 8 ounces and slice them up fresh. These meaty mushrooms add so much depth and richness to every spoonful!

Yellow onion: One and a half cups chopped will give you that sweet, savory foundation. Don’t worry about perfect cuts – rustic is totally fine here.

Garlic: Two tablespoons minced will make your kitchen smell absolutely amazing. Fresh is best, but jarred works in a pinch.

Carrots: Four medium carrots thinly sliced add natural sweetness and beautiful color. I love how they get tender but still have a little bite.

Fennel seeds: Just 1 teaspoon brings such a unique, slightly sweet flavor. Trust me on this one – it makes the soup special!

Dried oregano: One teaspoon adds that classic herb flavor we all love in hearty soups.

Fire-roasted diced tomatoes: One 28-ounce can of no-salt-added gives you rich, smoky flavor. The fire-roasted part really makes a difference!

Vegetable broth: Six cups of reduced-sodium broth keeps things healthy while adding tons of flavor. You can use homemade if you have it.

Pearl barley: One cup of this hearty grain makes the soup so filling and satisfying. It’s like little chewy nuggets of goodness.

Salt and pepper: Half a teaspoon each to taste. You can always add more at the end if needed.

Frozen green beans: Two cups make this so easy – no chopping required! They add great color and crunch.

Frozen peas: One cup of these little green gems brighten up the whole bowl. Frozen works perfectly here.

Red-wine vinegar: Just 1 tablespoon at the end brightens everything up. It’s like magic for the flavors!

Fresh herbs: Chopped flat-leaf parsley and basil for garnish make it look restaurant-pretty.

How to Make Vegetable Barley Soup

Step 1: Heat your olive oil in a large heavy pot over medium-high heat. Add the sliced mushrooms, chopped onion, and minced garlic. Cook everything together, stirring now and then, until the mushrooms turn golden brown and the onion looks see-through – about 7 minutes.

Step 2: Toss in your sliced carrots, fennel seeds, and oregano. Stir constantly for about 1 minute until everything smells incredible and fragrant.

Step 3: Add the canned tomatoes, vegetable broth, pearl barley, salt, and pepper. Bring the whole pot to a rolling boil over high heat.

Step 4: Turn the heat down to medium to keep it at a gentle simmer. Let it cook for about 40 minutes, stirring occasionally, until the barley is nice and tender.

Step 5: Stir in the frozen green beans and peas. Cook for just 2 minutes over medium heat until they’re heated through.

Step 6: Remove from heat and stir in that red-wine vinegar. Sprinkle with fresh parsley and basil if you’re using them. Serve it up hot!

Easy and Quick Vegetable Barley Soup Version

Want to speed things up? You can use quick-cooking barley instead of pearl barley to cut the cooking time in half! Use 1 cup of quick barley and only simmer for about 20 minutes. You can also use pre-chopped frozen vegetables – just add them all at once in the last few minutes. This shortcut version still tastes amazing and saves you tons of time on busy days.

Serving Ideas

This soup is practically a complete meal all by itself! Serve it with some crusty bread or warm dinner rolls for dipping. A simple green salad with lemon dressing makes a nice light side. For extra comfort, try it with grilled cheese sandwiches – kids especially love this combo!

Storage

Store leftover soup in the fridge for up to 3 days in covered containers. You can freeze it for up to 6 months in freezer-safe bags or containers. To reheat, just warm it gently on the stove over medium heat, stirring occasionally. You might need to add a splash of broth if it gets too thick.

Substitutions

No pearl barley? Try brown rice, quinoa, or even pasta instead! Can’t find cremini mushrooms? Regular button mushrooms work great too. If you don’t have fennel seeds, just skip them or use a pinch of dried thyme. You can swap the frozen veggies for any others you like – corn, lima beans, or chopped spinach all taste wonderful.

Pro Tips

• Don’t skip browning the mushrooms: This step adds so much flavor to the whole soup
• Taste and adjust: Add more salt, pepper, or vinegar at the end to make it perfect
• Make it heartier: Add a can of white beans for extra protein
• Batch cooking: Double the recipe and freeze half for later
• Fresh herb magic: Those fresh herbs on top really make it special

FAQs

Can I use regular barley instead of pearl barley?

You bet! Regular barley works fine, but it takes longer to cook – about 60-75 minutes instead of 40. Just keep simmering until it’s tender. Pearl barley is hulled, so it cooks faster and has a slightly different texture.

Why does my soup look too thick?

No worries! The barley absorbs liquid as it sits. Just add more vegetable broth or water when reheating until you get the consistency you like. This is totally normal and easy to fix.

Can I make this in a slow cooker?

Sure! Brown the mushrooms, onions, and garlic in a pan first, then transfer everything except the frozen veggies to your slow cooker. Cook on low for 6-7 hours, then add the frozen vegetables in the last 30 minutes.

What if I don’t like fennel seeds?

You can definitely leave them out! Try a pinch of dried thyme, rosemary, or even Italian seasoning instead. The soup will still taste amazing without them.

I hope you love this cozy soup as much as my family does! Let me know how yours turns out – I always love hearing about your cooking adventures. Happy soup making!