In an effort to get some grains, more specifically fiber, into our diet, Vegetable Barley Soup was on the Thomas-Ewing household menu! (Actually, it was on the menu for two or three dinners, because this soup freezes very well!)
I remember well the cans of vegetable barley soup my mom used to buy for our school lunches when we were kids. Campbells used to make a great soup – it’s been years since I’ve had it so I can’t comment in present tense about the product at all. I wonder if she knew she was feeding us one of the healthiest foods on the planet?
Barley is a wonderfully versatile grain with a rich flavor and a pasta-like consistency. When the weather’s cold, a big pot of soup simmering on the stove seems to make everything warm and cozy. Adding some whole grain barley to the pot will improve your health along with the flavour of whatever soup or stew you’re cooking. In addition to flavour, barley’s claim to nutritional fame is based on its being a very good source of dietary fiber, vitamin B1, magnesium, and niacin, to name a few.
So, you see, this soup is going to do your body good! Another really cool thing about adding barley to a soup or a stew is that it acts as a thickening agent. Barley can be quite high in starch levels, so when starch cooks, it can naturally thicken your soup stock. You’ll often find that many soups and stews will contain potatoes for the same reason.
If barley is not your thing, you can totally substitute it with rice – that too, will thicken the soup and provide a great taste and texture. I’m no nutritional expert, but I think using barley rather than rice is certainly a healthier choice, but to each their own! 🙂
Vegetable Barley Soup
Pin Recipe Save Recipe Print RecipeIngredients
- 1 cup barley
- 3 medium carrots, peeled and sliced
- 2 cups butternut squash, cubed
- 2 whole celery stalks, finely diced
- 1 large onion, finely chopped
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 4 cups water
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat the olive oil over medium heat in a large Dutch oven or stock pot.
- Add the onions, carrots, and celery. Saute for 5 minutes.
- Add the garlic, salt, and pepper, and saute for 2 minutes.
- Pour in the vegetable stock and water. Bring to a slight boil.
- Add in the butternut squash and barley. Stir and cover. Allow to cook for 15 minutes
- Next, add the tomato paste and dried thyme. Stir and cook for 15 additional minutes.
- Taste for seasoning and adjust if necessary. Serve hot with chopped parsley or scallions for garnish.
Liz Mays says
I really like barley too, and boy does this soup sound comforting. It’s a set-in rainy day here today, and I would LOVE this!
byronethomas@gmail.com says
Thank you, Liz. Sounds like a perfect day for a soup like this. 🙂
Nellwyn says
This looks like the perfect meal for a cold winter evening! I’m trying to incorporate more vegetarian recipes into my routine so I’m definitely going to have to make this.
byronethomas@gmail.com says
That’s great, Nellwyn! I have many vegetarian recipes on my blog – I’m sure you’ll find lots of soup recipes if that’s your thing. 🙂
Neely Moldovan says
This soup looks delicious. I also really love your bowls! They are stunning.
byronethomas@gmail.com says
Thank you, Neely. Those are Pioneer Woman bowls. 🙂
DogVills says
Oh my goodness! That is so looks fantastic! This would be perfect for cold nights.
byronethomas@gmail.com says
Thank you! 🙂
Jennifer Siegler says
That is a hearty looking soup! I’ve never tried adding barley to soups, but I will now. I agree with you that barley is healthier than rice. I’m saving your recipe. My boys will love this!
byronethomas@gmail.com says
Thank you, Jennifer. I love barley – it’s a shame that I don’t cook with it too often. That’s got to change. 🙂
Marjorie Goff says
I’m so glad I found this recipe. We are eating more vegetarian meals now & the only change I will make is a reduction in salt. That’s important for my husband. Thank you & I look forward to more of your recipes.
Tiffany VanSickle says
This looks and sounds delicious! And super easy, too! I would probably substitute rice, but that’s just because I have no idea where to buy barley. haha
byronethomas@gmail.com says
Hi Tiffany… if you have a bulk store near your home, that’s where I would start to look for barley first. However, I’m sure a health food store such as Healthy Planet or Whole Foods would carry dry, uncooked barley. But, yes, in a pinch, rice would be a great substitute!
Carrie says
This soup sounds amazing especially a cold day to warm you up! We often eat lots of soups around here because one it is always cold and two because they serve the whole family for more than one meal. I will definitely have to try this one.
byronethomas@gmail.com says
Precisely, Carrie! I love to make soups for two reasons: first, they are delicious; and second, there’s most always leftovers enough for another meal. 🙂
aziel morte says
That is really looks delicious and a perfect soup for cold season. I can’t wait to try this
byronethomas@gmail.com says
Thank you, Aziel. 🙂
Danielle says
wow im mean wow this soup is a game changer!!! The best soup for winter!
byronethomas@gmail.com says
Thank you, Danielle. 🙂
Deb says
Love the sound of this soup. Nice and hearty for fall and winter. The problem that I have is that my husband hates squash. He also won’t eat turnip. Any suggestions for alternatives?
byronethomas@gmail.com says
Thank you, Deb. You could try adding parsnips or potatoes. For that matter, you can just omit it completely.
Leslie says
I saw someone comment within Pinterest that they substituted canned chick peas (garbanzo beans). The bonus is the chick peas with the barley made a complete protein. I’m going to try it myself.
Pam says
So comforting for a wet west coast afternoon . Out of celery so used chard stalks instead and added the chopped chard as well. Super delicious! Thanks for sharing!
Trina says
Making this right now, however I substituted the squash for rutabaga, aka turnip. I will also be adding kale at the end for the extra leafy greens we need as well. Thank you so much for the recipe. I always seem to have a hard time with the ratios of barley, liquid and seasoning. This works great!
byronethomas@gmail.com says
That sounds great! I love turnip!!!!
Sandra B says
I made this soup yesterday. I added a couple of handfuls of spinach. It was really good.
Opal says
Would this be dried barley in a package or barley in a can?
byronethomas@gmail.com says
It would be dry; I’ve never heard of barley in a can!
Yvonne WarmbierRamp says
Made half recipe of this soup today. Added more thyme, garlic tomato paste than the recipe indicated because I like stronger flavors. Initially , I felt the soup had weak flavor ,but after simmering 2 hours and adding 3/4 cup more water, the flavor started coming through. I added some chopped kale at this point. Liked the barley and it really made this more of a stew. Very filling. Will make this again. Subtle but delicious flavors.
Tammy says
If I want to add zucchini when in the cooking process should I add it in? Thanks!
byronethomas@gmail.com says
Hi Tammy, I would add it close to the end. Zucchini cooks really quickly, so add it in the last 8-10 minutes.
Anita says
This soup will be on my menu this week!
I have had beef barley soup, but wanting to go more meatless, I’m glad I found your recipe! Also wondering if pureed squash would make this soup too creamy? (Eating from the freezer week!)
Christine Scanling says
Excellent soup.I add spinach and navy beans !I also always make a double batch and freeze some
Thank you for this delicious recipe !
Mary says
Nice hearty soup for winter.
Whoopie says
Loved this soup. Made to recipe but added a few chilli flakes.
Blended it with hand blender so wasn’t chunky, but the barley stayed fairly whole. Really nice soup.
Mary G says
This recipe is just what I’m looking for, I was lieing in bed thinking of Cambell’s soups of my childhood. I wanted to recreate that feeling this week for lunch. Thank you for this!
Donna says
Hello
I’m looking forward to making this recipe, but was wondering if the barley should be rinsed before adding it to the pot. Some recipes suggest rinsing it so just thought I’d ask.
Thank you for all the work you put into such a great site for the rest of us to enjoy !!
byronethomas@gmail.com says
Hi Donna – yes, you should always rinse grains and beans that have been dry packed before using them.
Miriam says
What kind of barley? Hulled, pearled, quick-cooking? I’m surprised that you got nothing but rave reviews when readers could only guess what kind of barley to use.
byronethomas@gmail.com says
Hi Miriam – great question! It is pearl barley.