Enjoy a bowl of this hearty Vegetable Barley Soup recipe that is rich in flavor and texture! Loaded with colorful vegetables and pearled barley, perfect for a chilly day!

vegetable barley soup in a bowl

Iโ€™m super excited to share a heart-warming recipe perfect for those chilly days or when you just need a little comfort in a bowl โ€“ my homemade Vegetable Barley Soup! It’s like a warm hug from the inside out.

A traditional Swiss recipe straight from the Alps! Swiss Barley soup, we call it Bรผndner Gerstensuppe in Switzerland, is a hearty recipe, both warming and satisfying!

Why You Will Love This Recipe


  • Budget-Friendly Bliss – Not only is it delicious, but it’s also easy on your wallet.
  • Customizable Goodness – Add your favorite vegetables for a personalized touch.
  • Perfect for Meal Prep – The flavors deepen with time, making it an ideal make-ahead soup.
  • Healthy – This soup is packed with nutrients.
pearl barley soup in a bowl

This soup is not just a feast for your taste buds; it’s packed with nutrients too. Barley is a fantastic grain that’s often overlooked. It’s chewy, filling, and brimming with fiber โ€“ perfect for keeping you satisfied. Plus, the medley of fresh vegetables in this soup makes it a rainbow of vitamins and flavors!

Fall in love with pumpkin ๐ŸŽƒ

This soup is fabulous on its own, but feel free to serve it with a crusty piece of bread or a sprinkle of Parmesan cheese on top. It’s all about making it your own.

Ingredients

See recipe card for quantities.

  • Pearl Barley – The star of the soup, adding a wonderfully nutty note and beautiful texture.
  • Carrots – For color and a hint of sweetness.
  • Celeriac – Gives the soup a sharp, spicy flavor. For a milder flavor, use two stalks of celery.
  • Leek – For additional flavor and texture.
  • Dried Tomatoes – My vegetarian tip for adding a salty, aromatic bite to this meat-free soup.
  • Onion & Garlic – The classics for the flavor base.
  • Bay Leaf – Leaves its distinctive flavor, even if it’s removed after cooking.
  • Vegetable Broth – To keep it healthy and light.
  • Light Cream – Makes the soup extra creamy. I prefer to use a fat-reduced version.
  • Chives – For garnishing! You can also use parsley.
  • Salt & Pepper – Just enough to enhance all the flavors.
Barley Soup Ingredients

Visual Step-by-Step Guide

To ensure success on your first attempt, I’ve created a visual guide with step-by-step pictures, especially helpful for beginner cooks.

  • Heat olive oil in a large pot. Add onion, carrots, celeriac, and leek, sautรฉ for 5 minutes.
  • Add pearl barley and sun-dried tomatoes, sautรฉ for another minute. Add bay leaf, a good pinch of salt and pepper.
  • Deglaze with vegetable broth, bring to a boil, and let simmer covered on low heat for 30 minutes.
  • Stir in cream and season to taste with salt and pepper.
Barley Soup Recipe Step 1-4
  • Serve in bowls and garnish with chopped chives.

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vegetable pearl barley soup in a white bowl

Variations

  • Vegan Barley Soup: Easily make it vegan by substituting the cream with a dairy-free alternative like soy or oat cream, or omit it altogether.
  • Gluten-Free Barley Soup: For gluten intolerant people, replace barley with buckwheat.
  • Vegetables: Feel free to vary according to the season. Asparagus, zucchini, or green beans in spring/summer; root vegetables like parsnips, cabbage, or pumpkin in winter.
  • Cheese: A bit of grated cheese adds a creamy consistency.

FAQs

You can refrigerate leftovers in an airtight container for 3-4 days.

You can put it in the microwave either for a few minutes or heat it in a pot on the stove over medium heat. The soup may thicken slightly in the fridge, but it usually liquefies again when warmed up. If itโ€™s still too thick, add some extra water if needed.

Yes, you can freeze it for up to 3 months and thaw it directly in a pot over medium heat.

More Soup Recipes

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๐Ÿ“– Recipe

vegetable barley soup in a bowl

Vegetable Barley Soup

Enjoy a bowl of this hearty Vegetable Barley Soup recipe that is rich in flavor and texture! Loaded with colorful vegetables and pearled barley, perfect for a chilly day!
Author : Aline Cueni
5 from 2 votes

Click on the stars to leave a vote!

Save This Recipe! ๐Ÿ’Œ

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Prep Time :10 minutes
Cook Time :35 minutes
Total Time :45 minutes
Servings : 4
Calories : 198kcal

Ingredients
 
 

  • 1 tbsp olive oil
  • 1 onion minced
  • 2 carrots cubed
  • 1 cup celeriac cubed
  • 1 small leek sliced
  • 50 g sun-dried tomatoes finely sliced
  • โ…œ cup pearl barley
  • 1 bay leaf
  • 4 cups vegetable broth
  • โ…œ cup light cream
  • salt & pepper to taste
  • some chives chopped

Instructions
 

  • Heat olive oil in a large pot. Add onion, carrots, celeriac, and leek, sautรฉ for 5 minutes.
  • Add pearl barley and sun-dried tomatoes, sautรฉ for another minute. Add bay leaf, a good pinch of salt and pepper.
  • Deglaze with vegetable broth, bring to a boil, and let simmer covered on low heat for 30 minutes.
  • Stir in cream and season to taste with salt and pepper.
  • Serve in bowls and garnish with chopped chives.

Notes

  • Vegan: Substitute cream with a plant-based alternative or omit it.
  • Gluten-Free: Use buckwheat instead of pearl barley.
  • Leftovers can be stored for 3 days in an airtight container in the refrigerator.
  • Reheat: Heat with a splash of water in a pot or in the microwave.

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Nutrition

Calories: 198kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1056mg | Potassium: 732mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5744IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 3mg

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Recipe Rating




5 from 2 votes (2 ratings without comment)

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