Hearty Vegetable Barley Soup for Cozy, Healthy Dinners

There's nothing quite like a warm bowl of Healthy Vegetable Barley Soup to bring the family together. I remember one chilly evening when my son, Jake, declared this soup his new favorite. It’s packed with veggies and hearty barley, making it perfect for cozy, healthy dinners.

Why You’ll Love It

• It’s loaded with nutritious ingredients.
• Perfect for meal prep and leftovers.
• Great for chilly nights or any day you need comfort.

Pure Comfort

This soup is pure comfort in a bowl. The aroma of simmering vegetables and barley fills your kitchen, making it hard to resist. Plus, it’s a great way to sneak in those veggies your kids might otherwise avoid.

What You Need

• 1 1 tablespoon olive oil – or avocado oil for a different flavor
• 1 1 large yellow onion, diced
• 2 2 cloves garlic, minced
• 2 2 medium carrots, diced
• 2 2 celery stalks, diced
• 1 1 bell pepper, diced – any color works
• 1 1 zucchini, diced
• 1 1 cup barley, rinsed – or substitute with quinoa for a gluten-free option
• 6 6 cups vegetable broth – or chicken broth for added flavor
• 1 1 can (14.5 oz) diced tomatoes – with juices
• 1 1 teaspoon dried thyme – or use fresh thyme for a brighter flavor
• 1 1 teaspoon dried oregano
• to taste Salt and pepper to taste

Time to Cook

Prep: 15 minutes | Cook: 45 minutes | Total: 1 hour | Difficulty: Easy | Make-Ahead: Yes, this soup tastes even better the next day.

Steps to Make It

1. Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, about 5 minutes. The aroma will make your kitchen smell amazing.
2. Next, stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the veggies soften slightly. You’ll see the colors brighten as they cook.
3. Add the bell pepper and zucchini to the pot. Continue cooking for about 5 minutes, stirring frequently. The veggies should be vibrant and tender.
4. Now, add the rinsed barley, vegetable broth, diced tomatoes, dried thyme, and oregano. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the barley is tender and chewy.
5. Once the barley is cooked, taste the soup and season with salt and pepper as needed. You want to balance the flavors just right.
6. Finally, ladle the soup into bowls and serve hot. A sprinkle of fresh herbs on top can add a lovely touch. Enjoy!

Make It Perfect

• For a creamier texture, blend a portion of the soup before serving.
• This soup freezes well, so make extra for future meals.
• Feel free to add any leftover veggies you have in your fridge.

Mix It Up

• Add cooked chicken or turkey for a protein boost.
• Try different grains like farro or brown rice instead of barley.

Perfect Partners

• Serve with crusty bread for dipping.
• A side salad pairs perfectly with this hearty soup.

💡 For more recipes, follow me on Pinterest.

FAQs

Conclusion

This Healthy Vegetable Barley Soup is a fantastic addition to your collection of veg soup recipes. It’s nourishing, easy to make, and a hit with the whole family. So, gather your ingredients and enjoy a cozy dinner tonight!

Hearty Vegetable Barley Soup for Cozy Healthy Dinners

Hearty Vegetable Barley Soup combines nutritious vegetables and barley into a warm, comforting dish perfect for cozy dinners and meal prep. Simple to make and filled with flavor, this soup is great for chilly nights and easy to customize with your favorite ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 tablespoon olive oil or avocado oil for a different flavor
• 1 large yellow onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 1 bell pepper diced, any color works
• 1 zucchini diced
• 1 cup barley rinsed, or substitute with quinoa for gluten-free option
• 6 cups vegetable broth or chicken broth for added flavor
• 1 can diced tomatoes 14.5 oz can, with juices
• 1 teaspoon dried thyme or use fresh thyme for a brighter flavor
• 1 teaspoon dried oregano
• to taste salt and pepper

Equipment

• Large pot

Method

 

1. Heat the olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, diced carrots, and celery; cook for 5 minutes until softened.
4. Add diced bell pepper and zucchini; cook for 5 minutes until tender and vibrant.
5. Add rinsed barley, vegetable broth, diced tomatoes, thyme, and oregano to the pot.
6. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 30 minutes until barley is tender.
7. Season the soup with salt and pepper to taste.
8. Ladle soup into bowls and serve hot, optionally garnished with fresh herbs.