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A close up image of vegetable barley soup in a white bowl

Vegetable Barley Soup

  • Author: Nancy Blackstone
  • Prep Time: 15 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 65 Minutes
  • Yield: 8 Servings 1x



2 tablespoons olive oil

2 cloves minced garlic

1 medium yellow onion, chopped

2 carrots, chopped

1 stalk sliced celery

28 oz. can diced tomatoes, undrained

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 tsp fresh thyme

1 bay leaf

8 cups (64 oz.) vegetable broth

1 cup pearl barley

1 russet potato

2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 cup frozen corn

1/2 cup frozen cut green beans

1/2 cup frozen peas


  1. Heat olive oil over medium-low heat until warm. Add garlic, onion, carrots and celery. Sauté over low heat for 5 minutes or until onion is translucent. 
  2. Add diced tomatoes, basil, oregano, thyme and bay leaf. Continue cooking on low for 5 more minutes. 
  3. Add vegetable broth, barley, potato, salt and pepper. Bring to a boil then turn heat down to a simmer, and cook for 30 minutes.
  4. Add frozen corn, beans, and peas. Turn heat up to medium and bring to a boil, then turn down and simmer for another 10 minutes. 

Serve hot with a side of French bread. 


Feel free to switch vegetables to any you have on hand. 

If soup gets too thick, add water by 1/4 cup until it reaches the consistency you prefer.

Vegetable soup can be stored in the refrigerator for 3 days, or in an airtight container in the freezer for 3 months.

Keywords: vegetarian vegetable barley soup, vegan vegetable barley soup, old fashioned soups, easy soups