This one-pot Barley Soup is loaded with veggies, tender barley, and a flavorful broth. Top with fresh herbs, Parmesan, and serve with crusty bread!
For a meatier option, try this Beef and Barley Soup!
Try out this Vegetable-Barley Soup recipe, which is part of my collection of favorite soup recipes. Click here to see all the recipes in the collection.
The Best Vegetable Barley Soup
After all the holiday treats, it feels good to add more veggies! This soup packs in carrots, onion, celery, butternut squash, and kale—all in one pot.
But don’t worry, this isn’t a “just eat it because it’s good for you” kind of soup. It’s bold, flavorful, and seriously comforting.
Whether you’re skipping dairy, avoiding meat, or just craving a hearty, delicious bowl of soup, this one’s for you!
Quick Tip
What is barley? It’s a delicious whole grain with a nice chewy texture and nutty flavor. A nice changeup from your typical rice or pasta in a soup!
How Long Does Barley Take to Cook in Soup?
Barley takes 30-35 minutes to cook in simmering liquid.
Use pearled barley—it has the tough outer layer removed, so it cooks faster and soaks up just the right amount of broth.
Avoid quick-cooking barley—it’s thinner and turns mushy before the veggies are done. If that’s all you have, add it later, but it won’t soak up as much flavor.
Below are a few ingredients worth mentioning in this soup
Barley Soup Ingredients
- Barley: Look for it near dried beans and grains at the store. Pearled barley (not quick-cook) can be harder to find, so you may need to order it online.
- Stock: A rich, flavorful stock makes the soup taste better without needing extra spices. I love Swanson® chicken or vegetable stock—it really adds flavor!
Quick Tip
Add a Parmesan rind for more flavor! It’s tough but full of taste—drop it in while the soup cooks, then take it out before serving. If you have one, try it!
Variations
Switch It Up!
Create your own Barley Soup using one of the suggestions below :
- Swap out veggies: Try some other veggies like sweet potatoes, Yukon gold potatoes or more of one of the veggies in the recipe. Another idea: switch out spinach for kale.
- Switch out the grain. Swap farro for barley–the cook time is very similar. (Farro may be done about 5 minutes sooner.)
- Add in a can of drained and rinsed white cannellini beans or chickpeas for more plant-based protein.
- Make Chicken Barley Soup: Replace the vegetable stock with chicken stock and stir through some shredded, seasoned rotisserie chicken at the end.
- Try Creamy Barley Soup: Give this Creamy Mushroom Soup Recipe a try, but replace the farro with barley.
Quick Tip
Serve a good crusty baguette or buttered artisan bread (like this No-Knead Bread), homemade Dinner Rolls, French Bread, or soup crackers/saltines alongside this Barley Soup!
More Veggie-Filled Soup Recipes:
- Potato Leek Soup with golden potatoes
- Vegetable Noodle Soup with peas and carrots
- Black Bean Soup with red peppers
- Vegetarian Split Pea Soup Recipe with the best seasoning blend!
- Curry Lentil Soup with red lentils
Barley Soup
Equipment
- Sieve or mesh strainer
Ingredients
- 4 tablespoons olive oil divided
- 1-1/2 cups finely diced yellow onion 2 medium onions
- 1-1/2 cups chopped carrots 1/2-inch, 3 to 4 carrots
- 1 cup chopped celery 1/4-inch, 3 stalks
- 2 cups chopped butternut squash 1/2-inch
- Salt and pepper
- 4 teaspoons minced garlic 4 cloves
- 1/2 teaspoon yellow curry powder
- 1/2 teaspoon dried thyme
- 1 cup pearled barley
- 1/8 teaspoon red pepper flakes optional
- 2 (32-ounce) containers vegetable stock or vegetable broth, I love Swanson, 8 cups total
- 2 dried bay leaves
- 2 cups finely shredded kale
- Serving suggestions see note 1
Instructions
- Thoroughly rinse barley in a mesh sieve or strainer under cool water. Shake off excess water and let stand in strainer to dry until ready to use. Very finely dice onion, peel and cut carrots to 1/2-inch pieces, cut celery to 1/2-inch pieces, and peel and cut squash into 1/2-inch cubes.
- Add 3 tablespoons olive oil to a large pot over medium heat. Once oil is warm, add onion, carrot, celery, and squash. Season to taste (I add 1 teaspoon salt and 1/2 teaspoon pepper). Cook, stirring occasionally, until vegetables are softened and onion is turning golden, 5–7 minutes.
- Add garlic, curry powder, thyme, rinsed barley, and optional red pepper flakes. Sauté until fragrant, stirring constantly, for 1 minute. Add vegetable stock. Season again (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Add bay leaves, then increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer. The soup should be slightly bubbling, but not rapidly boiling. Simmer, uncovered, 30–35 minutes or until barley is cooked through and veggies are tender. Add kale for last 3 minutes of simmering.
- Remove from heat and discard bay leaves. Drizzle the last tablespoon oil and add lemon juice, if using (I like 2 tablespoons). Taste and season with more salt, pepper and/or red pepper flakes. Ladle into bowls and enjoy garnished with fresh herbs and freshly grated Parmesan cheese if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super simple and delicious. It’s a keeper.
Thanks
SO thrilled to hear you loved this barley soup! Thanks so much!
I made this once and it was wonderful! Also used spinach vs kale, as I had it on hand. Wondering if anyone has tried using frozen butternut squash to speed up the prep?
I am so thrilled to hear this! Thanks so much Laurie! 🙂
Since the first time I made this soup my
husband asks me to make it again. Every
Sunday for the last 2 months I have made this
soup. Easy and Delicious
What a compliment! I am so thrilled to hear this! Thanks so much Katherine! 🙂
Hi Chelsea , I made this last night and it was Very Good . I substituted kale w/ fresh spinach . Kale is little hard on my stomach. I’m a first time viewer and have enjoyed looking at all wonderful recipes . Very healthy cooking . I like that 🙂 Thank you very much
Delish! SO happy to hear this was a hit! Thanks Peggy! 🙂
I wanted to print this recipe, but clicking on ‘print recipe’ button just opened the recipe in another window. Useless.
I’m so sorry! I am paying someone to look into it right now, but they haven’t been able to find the issue quite yet! You could copy the recipe into a word doc and print it from there until it is fixed! Sorry again!
Chelsea – the link to print the recipe isn’t working. This looks delish & can’t wait to try it!
Thanks so much for the comment Karen! I’m so sorry it isn’t working. I have someone looking into it currently and hopefully it is fixed soon!