I love this soup because it’s simple, nourishing, and endlessly versatile. The barley gives it a wonderful bite and makes it more filling than a regular vegetable soup. It’s a great way to use up whatever veggies I have in the fridge, and the broth — infused with herbs and spices — creates a deep, savory flavor that’s incredibly comforting. It’s also vegan-friendly, healthy, and perfect for meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp extra virgin olive oil 1 onion, finely diced 2 small or 1 large carrot (~200g/7oz), peeled and chopped into 1cm cubes 2 celery stems, chopped into 1cm cubes 2 small or 1 medium swede (US: rutabaga), peeled and chopped into 1cm cubes (~200g) 150g / 5 oz white mushrooms, cut in 4 (larger ones cut into 6 or 8) 2 garlic cloves, finely minced 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried) 1/4 tsp ground coriander 1/4 tsp ground fennel 2 fresh bay leaves (or 1 dried) 1 3/4 tsp cooking/kosher salt 1/2 tsp black pepper 1 cup pearl barley (not hulled barley) 1.75 litres vegetable stock (preferably homemade or low sodium) 1 cup fresh parsley leaves
Directions
I start by rinsing the pearl barley in a colander under cold water and let it drain for a few minutes.
In a large pot, I heat the olive oil over medium-high heat. I add the onion, carrot, celery, swede, mushrooms, and garlic all at once, then sauté for about 5 minutes, stirring often.
I add the thyme, coriander, fennel, bay leaves, salt, and pepper, and cook for another minute to release their aroma.
I stir in the pearl barley and pour in the vegetable stock. I bring the soup to a boil, then reduce the heat and simmer for 35 minutes, or until the barley is tender but still has a nice chew.
Once cooked, I stir in the fresh parsley leaves, then ladle the soup into bowls and serve it warm.
Servings and Timing
This recipe serves 4 to 5 people. It takes about 10 minutes to prepare and 45 minutes to cook, ready in around 55 minutes total.
Variations
Sometimes I swap the swede for parsnip, turnip, or potato for a different flavor. I also like to add chopped kale or spinach at the end for extra greens. For a heartier version, I stir in some cooked shredded chicken or white beans. If I’m craving a deeper flavor, I replace some of the vegetable stock with a splash of white wine before simmering.
Storage/Reheating
I store leftovers by straining the soup and keeping the barley and vegetables separate from the broth — this prevents the barley from soaking up all the liquid. Both can be refrigerated for up to 4 days. When reheating, I combine them again and warm gently on the stovetop. This soup also freezes beautifully for up to 3 months; I just thaw it overnight in the fridge before reheating.
FAQs
Can I use hulled barley instead of pearl barley?
I can, but hulled barley takes longer to cook and has a chewier texture.
Can I make this soup in a slow cooker?
Yes, I can cook it on low for about 6 hours or on high for 3–4 hours until the barley is tender.
Can I add meat to this recipe?
Absolutely. Diced chicken, beef, or bacon add extra flavor and make it even heartier.
Can I use different vegetables?
Yes, I can swap in whatever veggies I have on hand — potatoes, parsnips, or zucchini all work well.
How do I make it gluten-free?
Barley contains gluten, so I substitute it with brown rice, quinoa, or buckwheat.
Why is my soup too thick?
Barley absorbs liquid as it sits. I just add extra stock or water before reheating to loosen it.
Can I freeze this soup?
Yes, it freezes very well — I just store the broth and solids separately for best results.
Can I use chicken stock instead of vegetable stock?
Yes, chicken stock adds extra depth of flavor if I’m not keeping it vegetarian.
How can I make the soup creamier?
I sometimes blend a cup of the soup and stir it back in for a thicker, creamier texture.
Can I prepare this ahead of time?
Definitely. It tastes even better the next day once the flavors have had time to develop.
Conclusion
This pearl barley soup is one of my go-to comfort dishes — hearty, wholesome, and bursting with natural flavor. I love how flexible it is, letting me use whatever vegetables I have while still feeling cozy and satisfying. Whether I’m serving it as a light dinner or a nourishing lunch, it’s always a bowl of pure comfort and goodness.
This Pearl Barley Soup is a hearty, wholesome, and nourishing dish packed with vegetables, herbs, and chewy pearl barley. It’s rich in flavor, simple to make, and perfect for cozy weeknight dinners or healthy meal prep.
Total Time:55 minutes
Yield:4–5 servings
Ingredients
2 tbsp extra virgin olive oil
1 onion, finely diced
2 small or 1 large carrot (~200 g), peeled and chopped into 1 cm cubes
2 celery stems, chopped into 1 cm cubes
1–2 small swede (rutabaga), peeled and chopped (~200 g)
150 g white mushrooms, quartered
2 garlic cloves, finely minced
1/2 tsp fresh thyme (or 1/4 tsp dried)
1/4 tsp ground coriander
1/4 tsp ground fennel
2 bay leaves (fresh or 1 dried)
1 3/4 tsp cooking/kosher salt
1/2 tsp black pepper
1 cup pearl barley (not hulled)
1.75 L vegetable stock (low sodium or homemade)
1 cup fresh parsley leaves
Instructions
Rinse the pearl barley under cold water in a colander and drain well.
Heat olive oil in a large pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms, and garlic. Sauté for 5 minutes, stirring often.
Add thyme, coriander, fennel, bay leaves, salt, and pepper. Cook for 1 minute until fragrant.
Stir in the pearl barley and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 35 minutes or until the barley is tender.
Remove bay leaves, stir in parsley, and adjust seasoning if needed. Serve warm with crusty bread.
Notes
Swap swede for parsnip, turnip, or potato for variety.
Add kale or spinach at the end for extra greens.
Stir in cooked chicken or white beans for added protein.
Replace part of the stock with white wine for a deeper flavor.
To prevent the barley from absorbing too much liquid, store it separately from the broth.
