vegetable barley soup

This favorite mushroom barley soup is full of vegetables, chewy barley, and warming broth. It's a recipe for cozy on gray days!

Mushroom Barley Soup

mushrooms

ounces baby bella (aka cremini) mushrooms*

onion

carrots

celery

garlic

extra virgin olive oil

basil

soy sauce

vegetable broth

pearled barley

salt

pepper

Soak the dried mushrooms in 2 cups of room temperature water for 30 minutes.

Meanwhile, dice the onion. Peel and dice the carrots. Dice the celery. Slice the baby bella mushrooms. Mince the garlic.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced baby bella mushrooms, soy sauce, and basil. Cook 4 minutes. Add the onion, carrots, celery, and garlic and cook 5 to 6 minutes until softened. Stir in the barley and cook for 2 minutes. Add the vegetable broth and kosher salt.

Bring to simmer and cook 25 to 30 minutes until barley is soft. Whenever the dried mushrooms are finished soaking (likely around when the simmering starts), remove and rinse them, then add them to the soup. Pour the remaining liquid through a fine-mesh strainer into the soup (this avoids any tough particles).

Finish the remaining simmering time, then taste and add additional salt or pepper if desired. Ladle into bowls and serve warm.

A thick &amp; nourishing barley soup that&#39;s ultra-comforting and simple to prepare. Plus you can customize it with your own favorite veggies!

Vegetable Barley Soup (Easy, Vegan!)

yellow onion

tomatoes

barley (see notes below)

beans

sweet corn (I use frozen)

peas (I use frozen)

oregano

Tbsp. white miso (to stir in at the end)

parsley

Dice onion.

In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice carrot and mince garlic.

When onions are translucent, add carrot, garlic, basil, and oregano. Stir and sauté 1 minute.

Add broth, tomatoes, barley (rinsed), green beans, corn, and peas. Increase heat and bring to a light boil. Then stir and reduce heat to medium-low.

Cover and simmer for 20-50 minutes depending on the type of barley you&#39;re using. (See notes below for guidance.) Simmer until barley is desired tenderness.

Optional (but recommended) miso addition: In a small bowl, combine 1 Tbsp. white miso with 1/3 cup warm water. Whisk well to remove clumps. Add miso slurry to the soup pot at the end of cooking time. Stir well to combine. (Or simply salt &amp; pepper to taste.)

Served with chopped parsley or your favorite herbs.

A wonderfully comforting soup!  I used Costco organic frozen mixed vegetables (peas, carrots, corn &amp; green beans) for simplicity and subbed whole grain sorghum for a GF alternative to barley.  Turned out fantastic!  Thanks as always for sharing your wholesome and delicious recipes!

Excellent!  I topped with some balsamic vinegar and it was delicious!  Thank you for this easy and simple meal.

Such a lovely recipe! This soup is super delish, healthy and comforting. Perfect for the cold season.

Made this tonight, and had to sub out the barley with Risoni (Trader Joe's lentil and chickpea flour "rice substitute" although it's not like rice at all to me ha!) I didn't want to go to the stores as I'm currently minimizing trips. This soup was DELICIOUS! So flavorful and healthy, and despite it being a 'soup' it had a fresh taste like spring. Will definitely make again!!

Packed with vegetables and pearl barley in a flavourful broth, this soup is so easy to make and so tasty. Perfect for a tasty lunch and satisfying enough to have for dinner.

Vegetable Barley Soup

olive oil

brown onion (finely chopped)

celery (finely chopped)

leek (cleaned then sliced)

carrots (peeled then roughly chopped)

parsnips (peeled then roughly chopped)

potatoes (peeled then

garlic (minced

1.5 litres of (3 US pints) vegetable stock

soy sauce (or 1 teaspoon of marmite (optional))

bay leaves

thyme

rosemary

sea salt

tsp black pepper

kale

Heat 1 and a ½ tablespoons of oil in a large stockpot. Add the chopped onion, celery, leek, carrots and parsnips and cook over medium heat for about 15 minutes stirring often.

Add the garlic and 1 teaspoon of dried oregano, stir into the vegetables and cook for a minute or two.Then add the chopped potatoes and 100g (½ a cup) of barley and stir again.Pour in all the stock and stir in 1 tablespoon of soy sauce (if using), ½ a teaspoon of salt, ¼ teaspoon of freshly ground pepper.Tie the rosemary and thyme together and drop them, along with 2 dried bay leaves, into the soup.Bring the soup to a boil then reduce to simmer and cover. Leave to simmer for 20 - 25 minutes.

Check the seasoning then add the chopped kale to the soup and simmer for another 10 to 15 minutes or until the potatoes and barley are cooked and the kale is tender. Serve immediately.

This soup was very tasty and satisfying.  Will definitely make again.

A delicious soup.  I replaced the parsnip with butternut squash.  My rosemary fell to pieces so I spent a merry 15 minutes fishing out rosemary needles but apart from that a pretty easy and yummy recipe.  That's my weekday lunches sorted this week.

Great flavors! This soup was a hit all around the dinner table last night, We'll be making this again.

This is an amazing way to get in some more vegetables. I'm trying to pack them in as well as cut back on dairy so this is a perfect lunch or dinner option.

Decided to try this soup because it was so pretty to look at. I'm happy to report it was absolutely delicious. Thanks!

I love a hearty soup and this looks so good! Such great flavours.

I made this soup for lunch today and it was the perfect meal for the colder weather we've been having! Super satisfying, filling and delicious!

Made this today.  So easy and tasty!  Thank you for your amazing recipes!

This barley soup is a hearty, nourishing one-pot meal with chewy barley, tender potatoes, lentils, beans, and vegetables in a rich tomato broth.

Barley Soup (with Beans &amp; Potatoes)

rib celery (chopped)

carrots (chopped)

garlic (grated)

rosemary (or thyme)

pearl barley (uncooked,

lentils (brown

kidney beans

potatoes

peas

black pepper

Build the flavor base

Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 medium onion, 1 rib celery, and 2 large carrots (all chopped) and cook over medium heat for 3 to 4 minutes, until they start to soften.Stir in 3 cloves garlic (grated), ½ teaspoon dried rosemary, and 2 bay leaves and cook for 1 minute, stirring often.

Add the barley and lentils

Add the barley and lentils: Rinse ½ cup pearl barley and ½ cup dried lentils under running water, then stir them into the vegetables. Cook for 1 to 2 minutes.

Simmer the soup

Simmer the soup: Add 6 cups vegetable broth, 1 can kidney beans (rinsed), 1 can crushed tomatoes, 2 medium potatoes (diced), 1 teaspoon salt, and ⅛ teaspoon black pepper.Bring to a boil, then partially cover, lower the heat, and gently simmer for 30 to 40 minutes, stirring occasionally. The barley and lentils should be tender and the potatoes easy to pierce with a fork. Add more broth if needed.Stir in 1 cup frozen peas during the last 5 minutes.

Taste and serve

Taste and serve: Taste and add more salt and pepper if needed. Serve with a drizzle of extra virgin olive oil and, if you like, Parmesan and crusty bread.

Loved, loved, loved this soup. Great on a chilly evening and so freakin yummy.... thanks guys for this recipe. I came home from work and started the soup and split it up for extra meals.

I replaced the frozen peas with green beans because that's the only thing I could find in the local stores, but it still turned out delicious

Jeg har gemt og lavet mange af jeres opskrifter. Super side!! Den perfekte samling af italienske og amerikanske opskrifter... Mangler dog lidt danske😅

Amazing. Made it three times. Zuppa fantastica, già fatta tre volte. Fantastisk suppe, har allerede lavet den tre gange 🤩

Amazing 🤩. I've already made this soup three times. With different beans every time. Zuppa fantastica, già fatta tre volte. Fantastisk suppe, har allerede lavet den tre gange!!

This soup is delicious and so satisfying.  The barley adds so much.  

I followed the exact recipe and it was perfect. 

I will use low sodium vegetable broth next time because I try to cut out as much salt as possible. And with all of the other flavors, I’m sure it will still taste wonderful. 

Thank you. This will be on regular rotation for me all winter.

Sooooo comforting and completely satisfying. I added just a dash of Worcestershire sauce for a little more umami. But I think sliced mushrooms would also be a great addition and, again, umami. In any case, this one is definitely in my goto repertoire. Thanks so much, friends. Your site is a wonderful goldmine of deliciousness. It’s my favourite place to browse.

https://www.youtube.com/watch?v=ZEYLuFmrX8U

⭐️ Get Recipe:

This barley soup is a rustic, wholesome, and deeply satisfying recipe inspired by Italian home cooking.

It’s easy to make in one pot. It’s excellent for a cozy dinner, and leftovers are fantastic for a quick and healthy lunch.

Expect a thick, creamy, hearty, comforting soup packed with protein and a rich, fulfilling flavor.

INGREDIENTS
2 tablespoons (2 tablespoons) extra virgin olive oil
1 large (1 large) onion finely chopped
1 rib (2 rib) celery chopped
2 large (2 large) carrots chopped
3 cloves (3 cloves) garlic pressed
½ teaspoon (½ teaspoon) dried rosemary
2 (2) bay leaves
¼ teaspoon (¼ teaspoon) red pepper flakes more or less to taste
½ cup (100 grams) pearl barley uncooked
½ cup (100 grams) dried lentils brown, green, red
6 cups vegetable broth or more if required to thoroughly cook the barley. You can add 3 cups at a time if your pot is not big enough to fit 6 cups.
2 cans (15 ounces each) (480 grams) beans or 3 cups cooked beans. We recommend pinto, borlotti, or kidney beans.
1 can (15 ounces) (400 grams) crushed tomatoes
2 medium (2 medium) potatoes peeled and cut into small bite-size dice
1 cup (180 grams) frozen peas
1 teaspoon (1½ teaspoons) salt or more to taste
⅛ teaspoon (⅛ teaspoon) black pepper

❤️ Nico & Louise
#dinnerideas #vegetarian #souprecipe

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