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

I’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 – 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 Bündner Gerstensuppe in Switzerland, is a hearty recipe, both warming and satisfying!

Why You’ll 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.

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 – perfect for keeping you satisfied. Plus, the medley of fresh vegetables in this soup makes it a rainbow of vitamins and flavors!

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.

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, sauté for 5 minutes.
Add pearl barley and sun-dried tomatoes, sauté 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.

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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 it’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.

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Aline Cueni

I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.