How to cook barley and vegetable soup

How to cook barley and vegetable soup

Nutritional guidelines (per serving)
184 caloriessss
5 fat
30 g Carbohydrates
8 Protein

×

Nutritional Facts
Servings: 6 to 8
Quantity per serving
caloriessss 184
% Daily value *
Total fat 5 6
Saturated fat 1g 4
Cholesterol 0 mg 0
Sodium 883 mg 38%
Carbohydrates ogółem 30 g 11%
Dietary fiber 7 g 23%
Protein 8
Calcium 93 mg 7
*% Daily Value (DV) tells you how much a nutrient in a serving of food contributes to your daily diet. 2.000 caloriessss al giorno vengono utilizzate per consigli nutrizionali generali.

Are you looking for the perfect recipe for homemade barley vegetable soup? Did you find it! This simple and satisfying vegetarian and vegan barley soup recipe consists of barley, carrots, cabbage, zucchini and canned tomatoes, topped with lots of onion, garlic, fresh parsley or Italian spices and the spicy flavor of bay leaves.

The crunchy, chewy texture of barley will warm and calm you in this simple recipe of homemade vegetarian barley and vegetable soup. While the recipe recommends simmering this barley soup for 30 minutes, it’s really best if you have the time to simmer even longer as the flavors only develop over time. This barley and vegetable soup recipe is low-fat, vegetarian and vegan.

If you like to cook with barley, you can try some of my favorite vegetarian and vegan recipes with barley or expand and try new whole grains and old grains like teff or kaniwa. There are many other vegetarian soup recipes for you to try!

Take out that pot and simmer our vegetable barley soup. This recipe is a single dish full of fresh flavors that will make your stomach happy.

Jen here. Mom of 2, runner and lover of smoothies, coffee & tacos. Thanks to a plant-based diet, I changed my family’s health.

How to cook barley and vegetable soup

This vegetable barley soup is about to surprise you. It’s gotten a major upgrade from the stuff I grew up eating out of a can. Also, it’s filled with heart-healthy ingredients that’ll fill your belly and your soul with goodness and comfort. Whether it’s cold or hot in your neck of the woods, pull out that stockpot and simmer up a pot of barley soup.

How to cook barley and vegetable soup

Is barley soup healthy for you?

It can be absolutely healthy … if you use nutrient-rich ingredients. My barley soup recipe is definitely healthy — it’s loaded with plant-based nutrients like vitamins, minerals, protein, and fiber. Plus, soups like this veggie barley soup are high in fiber and liquids, meaning a nutritious bowl will help you stay fuller longer and won’t raise your blood sugar levels.

Honestly, my favorite thing about the soup is the easy leftovers. I like to make a large amount of soup, freeze some of it, and store the rest in the refrigerator for a quick lunch. So when I’m craving Taco Bell (usually when I’m stressed and starving) I can pull this outta the fridge and have lunch ready in 10 minutes. That’ll usually curb the burrito craving for the day. 😉.

How to cook barley and vegetable soup

Do you need to cook barley porridge before adding it to the soup?

Pearl barley doesn’t need to be pre-cooked before adding to the soup. But you can definitely cook it in advance. One thing I like to do is make a giant batch of barley and divide it between freezer-safe containers and store until I’m ready to use it in a recipe. Pearl barley is the most common type (and easiest to find), which is why I’m using it in vegetable barley soup. I try to make shopping and cooking as easy as possible.

How long does it take to cook barley?

Pearl barley takes some time to cook, sometimes as long as 30-40 minutes. You can reduce the cooking time by using the quick cooking of barley. Trader Joe’s is one store I know that sells 10-minute barley. In this recipe, we’re using the quick cooking barley. However, you can take full advantage of the other if you have the time.

How to cook barley and vegetable soup

What vegetables are best added to the soup?

The best veggies for any veggie soup recipe are the ones you like! I’ll go even further to say that I tend to throw whatever leftover veggies I have in my fridge into soup – roasted veggies, greens, a little of this or that. In addition to broth and barley, here’s a few vegetables you can toss in for a major flavor win:

  • carrot
  • green beans
  • peas
  • cabbage
  • chard
  • onion
  • celery
  • mushrooms
  • peppers
  • tomatoes
  • potatoes
  • Herbs

For this vegetable barley soup recipe, I’ve chosen an array of veggies that you’d find in a classic barley soup. Yet I also added in chopped cabbage (because we’re all about the leafy greens around here).

How to cook barley and vegetable soup

In case you weren’t sure, feel free to substitute, add, or decrease the veggies to suit your personal preference. Most importantly, use what you can get easily and trust that this recipe is very forgiving! If cabbage isn’t your thing, try swiss chard or spinach.

How to cook barley and vegetable soup

I like adding mushrooms along with the vegetables too. They add a fantastic spicy flavor and texture.

Other vegetable soups to try

Also, if you’re super excited about this vegetable barley soup, I have a feeling you’re going to like more of our recipes too. Check out other examples below:

How to cook barley and vegetable soup

Nutrition

It serves 6

Nutrients per serving
caloriessss: 202.6
Protein: 6.6 grams
fat: 5.1 grams
Saturated fat: 0.5 grams
Monounsat fat: 2.6 grams
Polyunsat fat: 1.7 grams
Carbohydrates: 33,7 gramów
Fiber: 4.6 grams
Cholesterol: 0.0 mg
Vitamin A: 3,465.2 IU
Vitamin E: 0.9 mg / IU
Vitamin C: 4.5 mg
Calcium: 36.7 mg
Magnesium: 40.1 mg

Barley makes this recipe a healthy, old-fashioned, nutritious soup that you are sure to enjoy!

Barley has been grown since the Stone Age and was fermented for beer shortly thereafter. Folk medicine recommended the use of barley water as a tonic during convalescence. “Pearl” barley is the name of the grain when it’s been polished, after the husk and bran have been removed. It’s the form most commonly used in soups. Enjoy this healthy, old-fashioned, hearty soup!

Food as medicine

Barley is high in healthy carbohydrates, has a moderate amount of protein, and contains calcium, phosphorus, and B vitamins. With an emphasis on vegetables and no meat, this soup is a natural choice for those looking to promote heart health.

ingrediants

3/4 cup pearl barley
11 cups vegetable broth (see roasted vegetable soup recipe)
2 tablespoons of extra virgin olive oil
1 1/2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to flavor
1/2 bunch of parsley

Barley groats are tasty grains that can be cooked simply in salted water. Serve instead of rice with hearty stews. Or add raw grains to mixed vegetable soups. Krupnik, a Polish soup made with chicken, vegetables and pearl barley is one of the soups we love the most. Simple, satisfying and freezer safe.

How to cook barley and vegetable soup

Studies have shown that barley helps lower cholesterol and regulate blood sugar levels in the body long after a meal. È anche ricco di proteine, fibre, vitamine e minerali essenziali, quindi mangiare l’orzo a colazione, come l’avena o i cereali con il latte, è in realtà una scelta molto nutriente. Contains gluten, therefore not suitable for celiacs or people allergic to gluten.

How to cook pearl barley?

I’ve always loved all types of grains, but pearl barley has remained my favourite since childhood. It may be because it’s slightly nutty and earthy in flavour, or because it has a lovely sticky consistency that goes oh so goodcon manzo in salsa di arrosto, polpette svedesi o salsa di mushrooms.

To cook barley, put a certain amount of barley in a saucepan and double the amount of water. Season with a pinch of salt. Bring to a boil, then simmer, covered, for about 30 minutes. See the printable recipe below for serving suggestions.

Released: February 12, 2019 Modified: March 7, 2021 by Cassie

How to cook barley and vegetable soup

How to cook barley and vegetable soup

How to cook barley and vegetable soup

How to cook barley and vegetable soup

Warm, comforting barley soup that can be cooked in a pressure cooker, instant cooker or on the stove. Preparato con ingrediants semplici e di uso quotidiano e pronto in meno di un’ora, indipendentemente dal metodo scelto. The best vegetarian barley soup recipe you will try.

How to cook barley and vegetable soup

Are you looking for a healthy, tasty and filling vegetable soup at the same time? Try this vegetable barley soup!

This soup is perfect for weekly winter dinners and can easily be made in a pressure cooker / instant pot or on the stove in under an hour.

Serve with a sprinkle of Parmesan cheese and a slice or two of crusty bread. Perfection!

Prepare a portion early in the week and use it as an easy lunch at work or a quick dinner. Or portion and freeze for the moments you need them.

WHY YOU WILL LOVE THIS RECIPE.

  • It can be prepared in a pressure cooker or a hob
  • Easy and fast
  • Hearty and healthy soup

How to cook barley and vegetable soup

WHAT DO YOU NEED

Here’s what you need to make this vegetable barley soup at home.

  • olive oil
  • Onion
  • Garlic
  • Carrot
  • Celery
  • Pearl barley– OR you can use spelled if you prefer.
  • Green beans –Fresh or frozen.
  • Diced tomatoes
  • Cannellini beans – Or you could use chickpeas or red kidney beans if you’d prefer. I use canned beans, but if you’d rather use dried beans, go for it.
  • Chicken broth –OR you can use vegetable broth if you prefer.
  • Cayenne Pepper, Basil, Oregano, Salt & Pepper –I love how the cayenne pepper gives it a kick.
  • Corn kernels –Fresh or frozen.

HOW TO MAKE VEGETABLE BARLEY SOUP STEP BY STEP

Instructions for the pressure cooker / instant cooker:

How to cook barley and vegetable soup

First select the sauté mode on the Instant Pot or Pressure Cooker. Heat the oil, then add onion, carrot, celery and minced garlic and cook, stirring regularly, for 3-5 minutes (photo 1).

Then add everything else except the corn kernels to an instant pot or pressure cooker. Set the high pressure for 20 minutes. Let it out (photo 2).

Add the corn kernels. Set the high pressure for another 5 minutes. Let off steam (photo 3).

Let the soup thicken for a few minutes. Serve with your favorite toppings (parmesan, crusty bread, etc.) and enjoy the taste (photo 4).

Instructions for the oven:

Heat oil in a large potnmedium heat, then add onion, carrot, celery and minced garlic and cook, stirring regularly, for 3-5 minutes.

Add everything except the corn kernels to the pan and bring to a boil, then cook for 20-30 minutes until the barley is cooked.

Add the corn kernels to the pan and simmer for about 5 minutes. Serve with your favorite toppings (parmesan, crusty bread, etc.) and enjoy your meal.

INSTRUCTIONS FOR THE PREPARATION OF THIS RECIPE

  • Feel free to use any vegetables you have on hand. You can also try spelled instead of barley.
  • Use vegetable broth to make it vegan.
  • DEPOSIT– Store in an airtight container in the refrigerator for up to 4 days or in the freezer for 3 months.

How to cook barley and vegetable soup

OTHER SOUP RECIPES:

  • Cannellini bean soup
  • Cauliflower and bacon soup
  • Split Pea Soup With Ham
  • Pumpkin and cauliflower soup
  • Roasted Cauliflower Soup
  • Zuppa di zucca e potatoes dolci
  • Or see all soup recipes

If you have tried thisVegetable barley soup I’d love to hear how you enjoyed it! Add a comment and star rating below!

You can alsoFOLLOW MEnFACEBOOK, INSTAGRAM and Pinterestto keep up to date with other delicious recipes.

How to cook barley and vegetable soup

Nutritional guidelines (per serving)
184 caloriessss
5 fat
30 g Carbohydrates
8 Protein

×

Nutritional Facts
Servings: 6 to 8
Quantity per serving
caloriessss 184
% Daily value *
Total fat 5 6
Saturated fat 1g 4
Cholesterol 0 mg 0
Sodium 883 mg 38%
Carbohydrates ogółem 30 g 11%
Dietary fiber 7 g 23%
Protein 8
Calcium 93 mg 7
*% Daily Value (DV) tells you how much a nutrient in a serving of food contributes to your daily diet. 2.000 caloriessss al giorno vengono utilizzate per consigli nutrizionali generali.

Are you looking for the perfect recipe for homemade barley vegetable soup? Did you find it! This simple and satisfying vegetarian and vegan barley soup recipe consists of barley, carrots, cabbage, zucchini and canned tomatoes, topped with lots of onion, garlic, fresh parsley or Italian spices and the spicy flavor of bay leaves.

The crunchy, chewy texture of barley will warm and calm you in this simple recipe of homemade vegetarian barley and vegetable soup. While the recipe recommends simmering this barley soup for 30 minutes, it’s really best if you have the time to simmer even longer as the flavors only develop over time. This barley and vegetable soup recipe is low-fat, vegetarian and vegan.

If you like to cook with barley, you can try some of my favorite vegetarian and vegan recipes with barley or expand and try new whole grains and old grains like teff or kaniwa. There are many other vegetarian soup recipes for you to try!

Hearty and delicious food for consolation in a bowl!

Our Polish vegetable and barley soup is a delicious choice for a meatless Monday meal! This soup is loaded with root vegetables and barley in a super flavorful broth.

How to cook barley and vegetable soup

When you crave a hearty and comforting soup, this Polish barley and vegetable soup will be a real target!

A nice variety of root vegetables including carrot, onions, and yellow turnip, are combined with leeks, celery and mushrooms in a flavorful stock. Crispy, cooked barley is also added, giving this Polish vegetable semolina and barley soup a great bite in every spoonful.

How to cook barley and vegetable soup

My husband Jack found this Polish soup of barley and vegetables in one of my mother’s old cookbooks—a collection of recipes compiled by the Mother’s Club of the church we attended while I was growing up. (It’s the same cookbook where we found this earlier walnut crust pumpkin pie recipe.)

I don’t remember my mom or dad or grandmother making this soup recipe—although it certainly would have been the type of recipe they would have enjoyed. It’s a budget-friendly meal that can feed a hungry family, with plenty leftover to reheat for lunch the next day.

How to cook barley and vegetable soup

We served our Polish vegetable and barley soup with a dollop of sour cream and some rye bread on the side.

One last note: The original Polish soup of barley and vegetables called for pearl barley which is the variety you’ll most often find at the grocery store, typically with the dried beans and other legumes. Instead, we used hull-less barley which you can find with other Bob’s Red Mill brand items. Unshelled barley is cooked to a nice chewy consistency that works very well in this soup recipe, but takes longer to cook, so plan accordingly. (* More information in the notes below.)

You can enjoy these other soup recipes:

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How to cook barley and vegetable soup

Polish soup of barley and vegetables

  • Author: A family party
  • Preparation time: 45 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour and 30 minutes
  • Yield: 6 to 8 servings
  • Category: soup
  • Method: hob
  • Cuisine: Polish

Description

The cooking times listed above assume that you will be using barley porridge in this recipe. If you plan to use peeled barley, schedule at least 30 minutes of extra cooking.

ingrediants

½ glasses of butter or fat, divided **

2 cups onion, diced

2 cups carrot, diced

4 cups of yellow turnips, diced

2 cups leeks, diced, protein cleaned only from sand

1 cup celery, diced

4 ounces mushrooms, sliced (about 1 heavy cup)

½ teaspoon of freshly ground black pepper

1 teaspoon of dried marjoram

1 tablespoon of dried parsley

3 liters of broth (any combination of chicken, beef or vegetable broth)

1 teaspoon of kosher salt

Sour cream for decoration

Rye bread for serving

Instructions

Put the barley in a medium-sized saucepan and pour the water (not the broth) over it. If you use broth, the salt in the broth will cause a reaction that will not allow the barley to boil. It can be cooked until the next ice age and will remain tough. If you’re using the hulled variety, cover with six cups of water and simmer partially covered for 45-90 minutes depending on the consistency you want, adding more water as needed. If you are using barley grits, follow the instructions on the water package.

When the barley is cooked, mix in half the butter and set aside.

In a 5-quart Dutch oven or heavy bottomed soup pot over high heat, melt half the butter or fat and add the onions, carrot, turnip, leeks, celery, mushrooms, pepper, marjoram and parsley.

Cook, stirring often with a large wooden spoon for eight minutes.

Add broth and simmer until vegetables are tender, 15-20 minutes.

Taste and season with salt only if necessary.

Add the barley with the liquid left in the pan and mix.

Serve with a portion of sour cream and slices of rye bread.

Comments

*Pearl barley is typical for this dish however I used Bob’s Red Mill Hull-less barley – found in most supermarkets. After cooking, it has something to chew on that I enjoyed with this soup. The downside is that it takes some time to cook (45-90 minutes), where pearl barley is cooked in 30 minutes and fast barley in 10-15 minutes. In the case of peeled barley, it can be cooked for up to 90 minutes. After 45 minutes it is cooked, but it is easy to chew, the longer it cooks for 90 minutes the more tender and plump it becomes.

**fatem może być masło, tłuszcz drobiowy, tłuszcz wołowy lub dowolna kombinacja. I fried the vegetables in some beef fat I had and used the butter mixed with the barley.

Keywords: Polish soup of barley and vegetables

Posted on February 6, 2017 Updated January 12, 2020 by Ginnie 54 comments

Chase away the winter chill with a bowl of thick and hearty Vegetable barley soup!

How to cook barley and vegetable soup

This post contains affiliate links.

My husband travels constantly for work and I took a quick trip to Oklahoma City with him last week. He was cold but fun!

I didn’t know what to expect. But after spending a few days wandering around the OKC center, I was very impressed with how much there is to see and do. (See full details of my Oklahoma City trip here.)

Can’t wait to go back someday, although I’ll probably wait for the weather to warm up!

Unfortunately, I feel like I’ve brought a cold home with me. At first I thought my cold was caused by frost, but no, it’s a real cold. Uh

How to cook barley and vegetable soup

Vegetable barley soup

I don’t know about you, but there’s nothing I crave more when I’m sick than a warm, comforting bowl of soup.

And while I love everything from lentil soup to tomato tortellini to classic Minestrone, this vegetarian barley soup is my favorite!

Whether you’re sick or not, this Vegetable barley soup will warm you up from the inside out. It is thick, solid and perfect for fighting the cold winter.

You will love this easy-to-cook recipe! Zawiera mnóstwo zdrowych warzyw i w przeciwieństwie do wielu przepisów na zupę jęczmienną, jest wegetariańska (właściwie wegańska).

How to cook barley and vegetable soup

How to Make Vegetable barley soup

Tomatoes, basil, and oregano give this thick Vegetable barley soup a yummy Italian flavor, and the combination of vegetables, chickpeas, and barley make it stick-to-your-ribs filling!

A tip: use pearl barley, not fast-cooking barley. If using fast-cooking barley, cooking will be complete before the vegetables are ready (no bueno).

Since good quality vegetables can be hard to find this time of year, I kept it simple and used a combination of fresh and frozen vegetables.

Frozen veggies work great and taste fresh, but if your grocery store items look good, you can use all fresh veggies instead.

How to cook barley and vegetable soup

This barley soup recipe is easy to make and most of the cooking time is free, making it suitable for busy evenings during the week as well as relaxing weekends.

Are you serving the crowd?

Then this recipe is perfect for you. Use a large pot (this Calphalon Dutch Oven is my fave!), because this hearty Vegetable barley soup recipe makes a lot. Even if you aren’t, the leftovers you have won’t last long!

So chase away the winter chill (or a cold) with a big bowl of this Vegetable barley soup. This is a recipe that your whole family will love!