Barley Soup Recipe

This quick vegetarian and vegan recipe is great for lunch or dinner. It's a comforting, hearty soup for a cold day...or any season!

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings 1.5-cup servings

Calories 328kcal

1 tablespoon extra virgin olive oil
1 medium yellow onion diced
3 medium carrots peeled and diced
2 ribs celery sliced
3 cloves garlic minced or pressed
1 tablespoon tomato paste
1 teaspoon dried thyme
½ teaspoon dried oregano
½ to 1 teaspoon salt
¼ teaspoon freshly ground black pepper
6 cups vegetable broth
14.5 ounces petite diced tomatoes with their juices
1 cup quick pearled barley
1 cup frozen peas
Shredded parmesan cheese for serving, optional (omit for strict vegetarian or vegan diets)
Crusty bread for serving

Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 3 to 5 minutes until the onion is translucent and the carrots and celery are brighter in color and slightly softened.
Stir in the garlic, tomato paste, thyme, oregano, salt, and pepper. Cook for 1 to 2 minutes, stirring frequently, until fragrant.
Add the vegetable broth, tomatoes, and barley to the pot.
Increase heat to bring to a rolling boil. Then, cover and reduce heat to low to maintain a gentle simmer with small, delicate bubbles on the surface. Cook for 10 to 12 minutes until the barley is tender.
When the barley is finished cooking, take the cover off of the pot and stir in the frozen peas. Cook for 4 to 5 more minutes until tender but not mushy.
Ladle into bowls, and enjoy! I like to serve the soup with crunchy bread and a sprinkle of parmesan cheese.
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Barley note: You can use other types of pearled or pot barley that are not quick-cooking, but you will have to adjust the cooking time. Refer to the package instructions. Some brands take closer to 30 to 40 minutes to cook versus the 10 to 12 minutes required for quick pearled barley.
Add protein: You can bulk up the soup with some white beans, chickpeas, or shredded turkey and chicken. Add these at the same time as the peas.
Possible flavor additions: Parsley, lemon juice, red pepper flakes, a dash of cream or coconut milk.
Storage and reheating: Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a saucepan over medium heat until warmed through. Since the barley absorbs liquid while it sits in the soup, you will need to add some extra broth or a little water when reheating.
Freezing: Let the soup cool completely then transfer to an airtight container. Leave an inch of headspace and seal tightly. Freeze for up to 3 months. Let the soup thaw in the fridge before reheating in a saucepan. To reheat from frozen, warm in a saucepan with a lid over medium-low heat. Stir frequently and gently, to prevent the barley from turning into mush, until warmed through.