Introduction
Harvest Vegetable Soup with Barley is the perfect dish to celebrate the bounty of seasonal vegetables. Loaded with hearty carrots, celery, potatoes, and squash, this soup is brought together with the nutty chewiness of barley, making it both filling and nourishing. It’s a warm, cozy meal that tastes like comfort in a bowl while still being light and healthy.
This soup is also incredibly versatile — you can add whatever veggies you have on hand, making it ideal for late-harvest months when the garden or market overflows with produce. It’s simple to prepare, budget-friendly, and naturally vegetarian, though it can easily be customized to suit different preferences.
Why I Love This Recipe
I love this recipe because it’s comforting, wholesome, and adaptable. The barley gives the soup a wonderful texture that makes it hearty enough to enjoy as a full meal, while the medley of vegetables brings both nutrition and vibrant color.
Another reason I adore it is its meal-prep power — it keeps well in the fridge, freezes beautifully, and reheats without losing flavor. On a chilly day, there’s nothing better than ladling out a steaming bowl of this soup, with a slice of crusty bread on the side.
Why This is a Must-Try Dish
- A nutritious, one-pot meal packed with fiber, vitamins, and minerals.
- Perfect for vegetarians or anyone wanting a lighter meal.
- Easy to customize with seasonal vegetables.
- Freezer-friendly and ideal for batch cooking.
- Comforting yet healthy, great for cozy nights.
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6–8
- Calories: ~220 kcal per serving
Cuisine & Course
- Cuisine: American (comfort food with European roots)
- Course: Main Course / Soup
Ingredients
Vegetables:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 1 cup butternut squash (or zucchini), diced
- 1 cup green beans, chopped
- 1 cup tomatoes, diced (or 1 can diced tomatoes)
Grains & Broth:
- ¾ cup pearl barley, rinsed
- 8 cups vegetable broth (or chicken broth if preferred)
Seasonings:
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Simple Cooking Directions
- Sauté onions, garlic, carrots, and celery.
- Add remaining vegetables, barley, broth, and seasonings.
- Simmer until barley is tender.
- Adjust seasoning and garnish with parsley.
Step-by-Step Preparation
Step 1: Sauté the Base
- Heat olive oil in a large soup pot over medium heat.
- Add onion and garlic, sauté until fragrant (about 2 minutes).
- Stir in carrots and celery, cooking for another 5 minutes.
Step 2: Add Veggies & Barley
- Add potatoes, squash, green beans, and tomatoes.
- Stir in the rinsed barley.
Step 3: Add Broth & Seasonings
- Pour in vegetable broth.
- Add bay leaf, thyme, oregano, paprika, salt, and pepper.
- Stir well and bring to a boil.
Step 4: Simmer
- Reduce heat to low, cover, and simmer for 40–45 minutes, until barley is tender and vegetables are soft.
- Remove bay leaf and adjust seasonings if needed.
Step 5: Garnish & Serve
- Sprinkle fresh parsley on top.
- Serve hot with crusty bread.
How to Serve
- Serve hot as a main dish with bread or biscuits.
- Pair with a side salad for a complete meal.
- Garnish with freshly grated Parmesan cheese for extra flavor.
Additional Recipe Tips
- Rinse the barley before cooking to remove excess starch.
- Cut vegetables into similar-sized pieces for even cooking.
- Add leafy greens (spinach or kale) in the last 5 minutes for extra nutrition.
- Soup thickens as it cools — add extra broth or water when reheating.
Variations
- Protein Boost: Add cooked chicken, turkey, or beef.
- Vegan Option: Already vegan; just ensure vegetable broth is used.
- Spiced Twist: Add a pinch of chili flakes for heat.
- Mediterranean Style: Add chickpeas and a squeeze of lemon at the end.
- Creamy Version: Stir in ½ cup coconut milk or cream.
Freezing & Storage
- Storage: Refrigerate in airtight container for up to 5 days.
- Freezing: Cool soup completely, then freeze in portions for up to 3 months.
- Reheating: Thaw overnight in fridge, reheat gently on stovetop. Add extra broth if too thick.
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon for stirring
- Ladle for serving
Conclusion
Harvest Vegetable Soup with Barley is the ultimate combination of health, comfort, and flavor. It’s a hearty, nutrient-packed dish that works beautifully as a weeknight dinner or a make-ahead meal for busy days. With its adaptability, wholesome ingredients, and cozy appeal, this soup is one you’ll find yourself making again and again — a true kitchen staple.
Harvest Vegetable Soup with Barley
Description
Harvest Vegetable Soup with Barley is the perfect dish to celebrate the bounty of seasonal vegetables. Loaded with hearty carrots, celery, potatoes, and squash, this soup is brought together with the nutty chewiness of barley, making it both filling and nourishing. It’s a warm, cozy meal that tastes like comfort in a bowl while still being light and healthy.
Ingredients
Vegetables:
Grains & Broth:
Seasonings:
Instructions
-
Step 1: Sauté the Base : Heat olive oil in a large soup pot over medium heat. Add onion and garlic, sauté until fragrant (about 2 minutes). Stir in carrots and celery, cooking for another 5 minutes.
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Step 2: Add Veggies & Barley : Add potatoes, squash, green beans, and tomatoes. Stir in the rinsed barley.
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Step 3: Add Broth & Seasonings : Pour in vegetable broth. Add bay leaf, thyme, oregano, paprika, salt, and pepper. Stir well and bring to a boil.
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Step 4: Simmer : Reduce heat to low, cover, and simmer for 40–45 minutes, until barley is tender and vegetables are soft. Remove bay leaf and adjust seasonings if needed.
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Step 5: Garnish & Serve : Sprinkle fresh parsley on top. Serve hot with crusty bread.
