A rainbow of vegetables and hearty barley come together for a bowlful of comfort.
When the temperatures drop and the skies turn gray, I always crave a bowlful of something warm and cozy—and this barley soup never lets me down. If you’re craving a new go-to to add to your cold-weather rotation, this soup might be just the thing. It’s packed with hearty vegetables, pearl barley, and a tomato-rich broth kissed with herbs and spices.
I first made this barley soup on a chilly Sunday when I spied some carrots and celery hanging out in the crisper (clearly begging to be used before they went soft) and a lonely bag of pearl barley in the pantry I’d been meaning to try. I tossed everything into a pot with some fire-roasted tomatoes, frozen veggies, and a mix of dried herbs—and what came out was so much better than I expected.
Rooted in the tradition of Scotch broth, a Scottish soup made with lamb or mutton along with barley and vegetables, barley soup has long been a staple in European kitchens. Historically made with meat, it was a way to stretch ingredients into satisfying meals that nourished hungry households. This vegetarian version relies on the grain’s nutty depth and the sweetness of fire-roasted tomatoes to carry the flavor.
Inside this rainbow-hued bowl, you’ll find everything from carrots and celery to green beans, corn, and peas. Pearl barley brings a toothsome bite and a comforting chew, while dried herbs and a savory base of onion, garlic, and tomato paste build a deep, aromatic flavor. For even more depth, try adding a pinch of cumin or smoked paprika—it’s the kind of soup that invites you to experiment.
Is This Barley Soup Healthy?
This soup is as good for your body as it is for your spirit. It’s loaded with fiber from the pearl barley and brimming with a variety of colorful vegetables. You’ll get a solid helping of plant-based nutrients in every bowl, making it a smart choice for lunch or dinner. Want to make it vegan? Just swap out the butter for olive oil or coconut oil. If you’re gluten-free, note that barley does contain gluten—quinoa or brown rice could be suitable alternatives, though the texture and flavor will shift slightly.
What Is Barley, Anyway?
Barley is an ancient grain with a legacy that stretches back more than 10,000 years to the Fertile Crescent. Known for its earthy, nutty flavor and chewy texture, it’s long been a staple in everything from Egyptian breads to European ales. In this soup, pearl barley—barley that’s been polished to remove its hull—cooks up soft and tender, soaking up the savory broth and mingling beautifully with the mix of vegetables.
How Do I Store Leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for 3–4 days. You can also freeze it for up to 3 months. For easy reheating, portion it out before freezing. Thaw overnight in the fridge, then reheat on the stovetop over medium heat, stirring occasionally.
Serving Suggestions
Ladle the soup into bowls and garnish with fresh chopped parsley or a grating of Parmesan for a little extra richness. For a more filling meal, serve it with slices of crusty Garlic Toast or a warm piece of Sweet Potato Cornbread. Looking for a bright contrast? Try pairing it with a crisp Cucumber-Radish Salad. Want to go all in on comfort? Add Baked Falafel, Cottage Fries, or even Deep-Fried Cauliflower to the table for an irresistible spread.
Ingredients
- 2 tablespoons unsalted butter
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 3 large carrots peeled and diced
- 2 stalks celery diced
- 1 cup pearl barley rinsed
- 5 1/2 cups vegetable broth
- 2 14.5-ounces cans fire-roasted tomatoes
- 2 bay leaves
- 3/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 2/3 cup frozen peas
- 1/2 cup frozen green beans
- 2/3 cup frozen corn
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
- In a large pot, heat the butter over medium heat. Add onion and garlic, sauté until onion is translucent, about 5 minutes.
- Add tomato paste, carrots, and celery to the pot, cook for another 5 minutes until slightly softened.
- Stir in the barley, vegetable broth, fire-roasted tomatoes, bay leaves, thyme, basil, and oregano. Bring to a boil, then reduce heat to low and simmer, covered, for 40 minutes.
- Add frozen peas, green beans, and corn to the pot, cook for an additional 5-10 minutes, or until vegetables are tender. Season with salt and pepper to taste.
- Remove the bay leaves. Serve hot, garnished with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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