We just can’t resist these delicious soups! Soups are not only easy to prepare and satisfying, but they also provide a convenient way to incorporate more vegetables into your daily diet. Plus, most soups freeze well, making them a practical option. This week, we have a fantastic recipe for Vegetable Barley Soup that is bursting with vibrant colors, delightful textures, and incredible flavors. Thanks to the addition of barley, it’s incredibly filling too. I’m thrilled that this recipe yields a large quantity because I plan on enjoying the frozen leftovers of this soup all winter long!
What is Barley?
Barley, a chewy grain, is a versatile ingredient that enhances the flavors of soups, stews, salads, pilafs, and many other dishes. It can be easily located in the grain aisle of your local grocery store, typically placed alongside rice and dry beans. Look for the label “pearled barley,” indicating that the outer husk and some bran have been removed. It’s important to note that barley contains a small amount of gluten, making it unsuitable for those following a gluten-free diet.
Can I Substitute the Barley?
Yes! If you don’t like barley or can’t find it, you have the option to substitute it with another grain such as farro or wheat berries, or even pasta. A small pasta shape like ditalini would work wonderfully.
Can I Use Other Vegetables?
The versatility of this Vegetable Barley Soup is its greatest attribute. It allows for the inclusion of almost any vegetable, making it a perfect choice to utilize leftover and miscellaneous vegetables stored in your refrigerator and freezer. In my recipe, I incorporated onion, garlic, diced tomatoes, carrots, potato, frozen green beans, frozen corn, and frozen peas. However, feel free to substitute or include any of these vegetables as well:
Broth Matters
To enhance the taste of this soup, it is important to use a high-quality vegetable broth that you enjoy. Personally, I prefer using the Better Than Bouillon soup base for my broth as it is rich in flavor and allows me to prepare any quantity required for my cooking, eliminating any wastage.
How Much Vegetable Barley Soup Does This Make?
This recipe yields an impressive 12 cups, equivalent to approximately 6 generous servings of 2 cups each. Given the abundance of vegetables in the soup, I usually opt for a slightly larger portion size. Furthermore, the finished soup has a thick consistency, but if you prefer it to be more brothy, you can increase the amount of vegetable broth, resulting in an even greater quantity.
Can You Freeze Vegetable Soup?
Absolutely! This soup freezes really well. Although a few individuals mention a slight change in texture of the potatoes after freezing and thawing, personally, I have never experienced or been bothered by it, particularly when they are in a soup.
What Do You Serve with Vegetable Barley Soup?
This delicious soup is practically begging for a delectable slice of crusty bread, generously slathered with butter, to be dipped into it! I recommend opting for a bread with a delightful texture, such as a homemade no knead bread, cornbread, or sourdough. In fact, I wouldn’t even object to adding a few cubes of Swiss cheese into the soup, providing a delightful melty goodness in every mouthful!
By the way, if you happen to have any leftover barley, I highly recommend trying out my delicious recipe for Baked Barley with Mushrooms!
To access the step-by-step photos, simply scroll down.
How to Make Vegetable Barley Soup – Step by Step Photos
Start by dicing one onion and mincing two cloves of garlic. Place the onion and garlic into a large soup pot, preferably a 6 qt. one, and add 2 tablespoons of olive oil. Cook over medium heat for approximately 5 minutes, or until the onion turns soft and becomes translucent.
Peel and slice 1/2 lb. of carrots (approximately 4 medium carrots) while the onion and garlic are cooking. Once done, place the carrots into the soup pot. Add one 28 oz. can of diced tomatoes (including the juices), 1 cup of pearled barley, 1/2 tsp dried basil, 1/2 tsp dried oregano, a sprinkle of freshly cracked pepper, and 6 cups of vegetable broth. Stir the ingredients together to combine.
Cover the pot with a lid and increase the heat to medium-high to bring the soup to a boil. Once boiling, reduce the heat to medium-low and allow it to simmer with the lid on, stirring occasionally, for 30 minutes. Meanwhile, peel and dice a russet potato into 1/2-inch cubes. After the 30-minute simmering period, add the diced potato to the soup and let it simmer for an additional 10 minutes.
Once the potatoes have simmered for 10 minutes, they should be soft. Include 1 cup of frozen green beans, 1/2 cup of frozen peas, and 1/2 cup of frozen corn to the soup. Mix well and let it heat for approximately 5 minutes.
In the end, incorporate 1 tablespoon of lemon juice into the soup. Sample it and modify the salt and pepper according to your preference (I personally added a bit more pepper, but no salt). Optionally, sprinkle with freshly chopped parsley for garnish.
Oh, how delicious! The vegetable goodness has filled me with warmth and comfort!