Dinner

Vegetable Barley Soup Recipe

ByCharlotte Montgomery January 8, 2026January 8, 2026

Introduction

This Vegetable Barley Soup is a comforting and nutritious meal, perfect for any season. Packed with wholesome vegetables and hearty barley, it’s easy to prepare and satisfying for the whole family.

A close-up of a white bowl filled with clear vegetable soup showing three main layers: the bottom layer is a light yellow broth, the middle layer holds small, light-colored grains mixed with chopped orange carrots and light green celery pieces, and the top layer features bright green broccoli florets scattered with small bits of green herbs and red pepper flakes. A silver spoon rests inside the bowl, partially submerged on the right side. The bowl sits on a white marbled surface with a beige cloth and some green herb leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon oil
½ onion, diced
5 ribs celery, chopped
2 carrots, sliced
2 garlic cloves, minced
1 cup barley
2 cups broccoli florets
7 cups vegetable broth
Handful cilantro, chopped
Red chili flakes to taste (optional)

Instructions

Step 1: In a large pot, heat the oil over medium heat. Add the diced onion and sauté for 1 minute. Then add the chopped celery and sliced carrots, cooking for another 4 minutes until they start to soften. Stir in the minced garlic and cook for 1 more minute.
Step 2: Add the barley, broccoli florets, and vegetable broth to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer until the barley is tender, about 25 to 30 minutes.
Step 3: Stir in the chopped cilantro. If desired, sprinkle with red chili flakes for extra heat. Serve the soup hot and enjoy.

Tips & Variations

For a richer flavor, sauté the vegetables in butter instead of oil or add a splash of soy sauce to the broth.
Try adding other vegetables like zucchini or spinach for added variety and nutrients.
If you prefer a thicker soup, use less broth or cook the soup a bit longer to reduce the liquid.
To make it vegan, ensure your vegetable broth contains no animal-based ingredients.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until steaming hot. You can also freeze this soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a bowl of vegetable soup with visible layers of orange carrot slices, green broccoli florets, light green celery pieces, and soft yellow grains in a clear broth. The soup fills a white bowl, with a silver spoon resting inside it. In the background, there is a large white pot filled with the same soup and a black ladle with a wooden handle scooping the soup. Fresh green herbs are scattered around on a white marbled surface, adding freshness to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pearl barley instead of hulled barley?

Yes, pearl barley cooks faster and is more commonly used in soups. Just reduce the cooking time slightly, checking for tenderness around 20 minutes.

Is it possible to make this soup in a slow cooker?

Absolutely. Sauté the vegetables first, then transfer them with the barley, broccoli, broth, and seasonings to a slow cooker. Cook on low for 6-7 hours or until the barley is tender.