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Vegetable and Barley Soup Recipe

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4.4 from 63 reviews

This comforting vegetable and barley soup is packed with nutritious ingredients like butternut squash, carrots, celery, spinach, and white kidney beans. Simmered with pearl barley and seasoned with thyme, basil, and garlic, it makes for a hearty, flavorful meal perfect for all seasons. The soup is easy to make on the stovetop and offers a satisfying blend of textures and tastes, ideal for a healthy lunch or dinner.

  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion
  • 2-3 cloves garlic
  • 3 medium carrots, peeled
  • 3 ribs celery
  • 2 cups butternut squash, peeled
  • 1/4 cup tomato paste
  • 8 cups vegetable broth
  • 1 cup pearl barley
  • 1 cup canned white kidney beans
  • 3 cups packed fresh baby spinach

Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil (or 2 teaspoons finely chopped fresh basil)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt or to taste
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf (optional)

Instructions

  1. Prepare Vegetables and Sauté: Cut the onion, carrots, celery, and butternut squash into 2 inch (5 cm) pieces. Using a food processor, finely chop garlic first, then pulse the onions into small pieces. Heat olive oil in a large pot over medium heat, then add the chopped onions and garlic and sauté for 3-4 minutes until fragrant and translucent. Pulse the carrots, celery, and butternut squash into a small dice—some larger pieces are fine—and add these to the pot. Sauté for an additional 5 minutes to soften the vegetables.
  2. Cook Soup: Stir in the tomato paste to the sautéed vegetables. Then add the vegetable broth, pearl barley, white kidney beans, dried thyme, dried basil, onion powder, salt, black pepper, and bay leaf if using. Stir everything together well. Bring the mixture to a boil, then cover the pot and lower the heat to a simmer. Let it cook gently for 50-60 minutes, or until the barley is tender and has a fluffy texture.
  3. Finish and Serve: Tear the fresh baby spinach into smaller pieces and stir into the pot. Cook for about 1 minute until the spinach wilts. Taste the soup and adjust the seasoning with additional salt and pepper if needed. If desired, sprinkle chopped fresh herbs on top before serving. The soup can thicken once cooled or refrigerated; if too thick, add extra broth or water to reach desired consistency. Serve hot with warm crusty bread and butter or garlic croutons for a satisfying meal. Leftovers can be refrigerated for up to a week or frozen for longer storage.

Notes

  • Note 1: Peeling the carrots improves texture but isn’t mandatory if carrots are organic or well washed.
  • Note 2: Use low-sodium vegetable broth to control salt levels; homemade broth works best for richer flavor.
  • Note 3: Pearl barley adds nutty flavor and chewy texture; can substitute with hulled barley but cooking time may vary.
  • Note 4: Canned white kidney beans add protein and creaminess; rinse well to reduce sodium.
  • This soup thickens when cooled; thin with broth or water before reheating if desired.
  • Soup freezes well; thaw and reheat gently on stovetop or microwave.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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