Rustic Vegetable Barley Soup (Print Version)

Hearty soup filled with barley, mushrooms, and a medley of fresh vegetables for a nourishing meal.

# Ingredient List:

→ 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 and 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:

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

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like it simmered all day.
  • Every spoonful delivers something different—barley, mushroom, potato—so it never gets boring.
  • Your kitchen will smell incredible while it cooks, and that alone is worth the effort.
02 -
  • Don't skip rinsing the barley—it removes a starch coating that makes the broth murky and slightly bitter.
  • If your soup looks too thick as it cooks, stir in an extra splash of broth; barley absorbs liquid as it cooks, and you might need to adjust.
03 -
  • Make this soup a day ahead and reheat it gently—the flavors deepen overnight and it tastes even better the second day.
  • Freeze it in portions for up to three months; thaw overnight in the refrigerator and warm gently on the stovetop, adding a splash of broth if needed.
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