Rustic Vegetable Barley Soup (Printable)

Hearty barley and mushrooms combine with vibrant vegetables for a warm, satisfying dish.

# 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 & 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

# Directions:

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 an additional 5 minutes until mushrooms release their moisture and reduce in size.
02 - Add potato, zucchini, green beans, and diced tomatoes with juice to the pot. Stir to combine all ingredients thoroughly.
03 - Pour vegetable broth into the pot and add pearl barley, thyme, oregano, bay leaf, salt, and pepper. Stir well to distribute seasonings 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 chopped fresh parsley before serving.

# Expert Advice:

01 -
  • It comes together in just over an hour and tastes like you've been simmering it all day.
  • The barley gets this creamy, tender texture that makes the whole thing feel substantial without any cream.
  • You can prep everything while the soup simmers, so it's actually relaxing to make.
02 -
  • Don't skip rinsing the barley; it's the difference between silky and gluey, and you'll notice immediately.
  • Taste the soup about 10 minutes before the barley finishes cooking so you can adjust seasoning while there's still time—underseasonedbarley soup is a sad thing.
03 -
  • Make a double batch and freeze half—it reheats beautifully and tastes even better the next day as flavors settle.
  • If your soup is too thick after sitting, just add a splash of broth or water when you reheat it because the barley continues to absorb liquid as it sits.
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