Does barley need to be cooked before adding to soup?

No. Barley cooks directly in the soup, making this an easy, one-pot meal.

How long should you cook barley in soup?

Simmer, covered, for 40 minutes, or until the pearled barley is tender. Hulled barley will take 20–30 minutes longer.

Do I need to soak barley before cooking?

No, it is not necessary to soak barley. Soaking does not significantly reduce cooking time or alter the flavor or texture.

Are pearl barley and barley the same?

No. Pearl barley is a type of processed barley with its outer hull and bran layer removed. Hulled barley retains the bran and germ, making it a little higher in fiber and other nutrients. Hulled barley takes longer to cook, so add 20–30 minutes of cooking time if you plan to use it.

Cozy & Hearty Vegetable Barley Soup for Chilly Nights (Vegan!)

Name: Barley Vegetable Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 cup celery, chopped small; 4 garlic cloves, roughly chopped; 3 cups (8 oz) mushrooms, cut into small pieces; 1 cup carrots, sliced in quarters or 1/2 moon slices; 1 tablespoon fresh rosemary, minced (or 1 1/2 teaspoons dried); 1 teaspoon fresh thyme (or 1/2 teaspoon dried) or use oregano; 2 tablespoons tomato paste; 2 teaspoons dijon mustard; 1/2 teaspoon smoked paprika; 1 1/2 teaspoons salt (adjust to taste); 1/2 teaspoon black pepper; 1/2 cup pearled barley *see notes; 5 cups vegetable broth, or chicken broth; 2 bay leaves; 2 cups Swiss chard, chopped (or kale, spinach); 1/2 cup fresh parsley, chopped; 1- 2 teaspoons sherry vinegar (or red wine vinegar- a little sharper so start with 1 teaspoon or try champagne vinegar, or lemon juice

Description

This Vegetable Barley Soup is cozy, hearty, and full of wholesome goodness! Packed with tender veggies and chewy barley, it’s the perfect nourishing bowl to warm you up on a chilly day.

Ingredients

Units Scale

1 tablespoon olive oil
1 onion, chopped
1 cup celery, chopped small
4 garlic cloves, roughly chopped
3 cups (8 oz) mushrooms, cut into small pieces
1 cup carrots, sliced in quarters or 1/2 moon slices
1 tablespoon fresh rosemary, minced (or 1 1/2 teaspoons dried)
1 teaspoon fresh thyme (or 1/2 teaspoon dried) or use oregano
2 tablespoons tomato paste
2 teaspoons dijon mustard
1/2 teaspoon smoked paprika
1 1/2 teaspoons salt (adjust to taste)
1/2 teaspoon black pepper
1/2 cup pearled barley *see notes
5 cups vegetable broth, or chicken broth
2 bay leaves
2 cups Swiss chard, chopped (or kale, spinach)
1/2 cup fresh parsley, chopped
1- 2 teaspoons sherry vinegar (or red wine vinegar- a little sharper so start with 1 teaspoon or try champagne vinegar, or lemon juice

Instructions

Sauté. In a Dutch oven or large pot, sauté onions and celery with olive oil over medium heat for about 5 minutes. Stir in the mushrooms and garlic, sauté for another 3 minutes.
Season. Add rosemary, thyme, carrots, tomato paste and dijon mustard. Mix in to incorporate. Sprinkle in smoked paprika, salt, black pepper, barley, broth, bay leaves, and chard (if using spinach, add in with parsley in step 4).
Simmer. Bring to a boil, turn down to a simmer. Cover and cook for 40 minutes.
Finish. Add parsley. Taste- adjust salt and pepper. Add vinegar to balance and brighten.

Optional Garnishes- feel free to top with parmesan or pecorino cheese.

Notes

You can swap the pearl barley for hulled barley if you prefer, just note that it will need 20–30 minutes (or more) of extra cooking time to become tender. Farro is also an option- cooking time may vary.

For a gluten free option try brown rice or quinoa.

Store soup in a sealed airtight container in the refrigerator for 4 days. Note that the barley will absorb the liquid in the soup, so may want to add more broth when reheating.

Freeze up to 3 months. Thaw overnight in fridge. Add broth when reheating if desired.

Optional veggies to add or swap out: cauliflower, zucchini, bell pepper, green beans, tomatoes, cabbage.

Add beans for more protein: chickpeas, cannellini beans, white beans, lentils.

Nutrition

Serving Size: 1 1/2 cups
Calories: 138
Sugar: 4.3 g
Sodium: 375 mg
Fat: 1.9 g
Saturated Fat: 0.5 g
Carbohydrates: 24.8 g
Fiber: 5.3 g
Protein: 8.2 g
Cholesterol: 0 mg