Rustic Vegetable Barley Soup (Printable Version)

Wholesome blend of barley, mushrooms, and fresh vegetables simmered to rich, comforting perfection.

# What You'll Need:

→ Grains

01 - 3/4 cup pearl barley, rinsed

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 8 ounces cremini or white mushrooms, sliced
08 - 1 large potato, peeled and diced
09 - 1 zucchini, diced
10 - 1 can (14 ounces) diced tomatoes with juice
11 - 1 cup green beans, trimmed and cut into 1-inch pieces
12 - 6 cups vegetable broth

→ Spices & Herbs

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - 1/2 teaspoon ground black pepper
17 - 3/4 teaspoon salt, or to taste
18 - 2 tablespoons chopped fresh parsley for garnish

# How To Make It:

01 - Heat olive oil in large soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in garlic and mushrooms, cooking for 5 minutes to allow mushrooms to release moisture and reduce in size.
03 - Add potato, zucchini, green beans, and diced tomatoes with juice, stirring to combine.
04 - Pour in vegetable broth and add pearl barley, thyme, oregano, bay leaf, salt, and pepper, stirring well.
05 - Bring soup to boil, then reduce heat to low. Cover and simmer for 40 to 45 minutes, stirring occasionally, until barley and vegetables are tender.
06 - Remove bay leaf and taste soup, adjusting seasoning as needed.
07 - Ladle into bowls and garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • It comes together in under two hours and tastes like you've been simmering it all day.
  • The barley gets wonderfully tender and chewy, giving you real substance without any meat.
  • You can throw in whatever vegetables are lurking in your fridge and it just works.
02 -
  • Don't rush the simmering time thinking you'll save yourself minutes—the barley really does need those 40 to 45 minutes to become tender, and shortcuts here will make you regret it.
  • If your soup is too brothy at the end, you didn't cook it long enough or your heat was too high and steam escaped; if it's too thick, add another half cup of broth and let it warm through.
03 -
  • Toast the barley in a dry pan for two minutes before adding it to the pot—it brings out a subtle nuttiness that elevates everything.
  • Save a ladle of the finished soup before adding parsley, blend it smooth, and drizzle it back in to thicken the broth slightly without making it heavy.
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