Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Hearty Vegetable Barley Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 52 reviews

This hearty Barley Soup is a nutritious and comforting meal packed with wholesome vegetables, pearl barley, and cannellini beans. Enhanced with warming turmeric and rich tomato paste, it offers a flavorful, fiber-rich broth perfect for a satisfying lunch or dinner. Easy to make on the stovetop, this soup is both healthy and delicious, featuring tender barley and a medley of sauteed mushrooms, carrots, celery, sweet potato, and fresh spinach.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Grains & Legumes

  • 1 cup pearl barley – rinsed
  • 1 can cannellini beans (with liquid or drained)

Vegetables

  • 1 medium onion
  • 2 medium carrots
  • 2 celery sticks
  • 2 garlic cloves
  • 6.5 oz / 185 g cremini mushrooms
  • 1 medium sweet potato – peeled
  • 3 cups spinach – roughly chopped

Liquids & Broth

  • 4 cups vegetable broth (low sodium recommended)
  • 2 cups water

Condiments & Spices

  • 1 teaspoon turmeric powder
  • 3 tablespoons concentrated tomato paste
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Optional Soaking: Soak the pearl barley in a bowl of water for 1-2 hours to reduce the cooking time if not using quick-cooking barley. Drain before cooking.
  2. Prepare the Vegetables: Slice the cremini mushrooms, finely dice the onion and garlic, and chop the carrots, celery, and sweet potato into small, evenly sized cubes for uniform cooking.
  3. Saute Mushrooms: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the mushrooms and saute for a few minutes until browned. Season with salt and pepper, then remove from the pot and set aside.
  4. Cook Aromatics: Add the remaining tablespoon of olive oil to the pot. Toss in the carrots, onion, and celery, season with salt and pepper, and saute for 3-5 minutes until they begin to soften.
  5. Add Tomato Paste and Spices: Stir in the tomato paste, turmeric powder, and garlic. Cook and stir for another 3-5 minutes to deepen the flavors and fry down the tomato paste.
  6. Toast Barley and Sweet Potato: Add the rinsed barley and sweet potato cubes to the pot, stirring and toasting them for about 1 minute to enhance their flavor.
  7. Add Broth and Beans: Pour in the vegetable broth and 2 cups of water. Add the cannellini beans with their liquid (or drained if preferred). Season the soup with additional salt and pepper as needed.
  8. Simmer Soup: Cover the pot with a lid and bring the soup to a boil. Reduce heat to low and simmer gently for 30-45 minutes, or until the barley is tender but still has a slight chew. Stir occasionally and taste to check doneness.
  9. Finish with Greens and Mushrooms: Stir in the chopped spinach and the reserved sauteed mushrooms. Cover again and let sit for 2-3 minutes until the spinach has wilted.
  10. Adjust Consistency and Serve: If the soup is too thick, add ½ to 1 cup of boiling water to loosen it to your desired consistency. Serve hot, optionally garnished with cracked black pepper, chopped parsley, and a drizzle of olive oil.

Notes

  • Soaking barley reduces cooking time but is optional if using quick-cooking barley.
  • Use low-sodium vegetable broth to better control the soup’s saltiness.
  • The soup can be stored refrigerated for up to 4 days or frozen for up to 3 months.
  • Adjust the thickness by adding water or broth during the final step as needed.
  • For added flavor, garnish with fresh herbs like parsley or a squeeze of lemon juice before serving.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/hearty-vegetable-barley-soup-recipe/