Vegetable Barley Soup Full of roasted vegetables, barley, and even more vegetables. This vegetable barley soup recipe is a hearty, healthy vegetable soup that will keep you satisfied and warm.
Without a doubt, vegetable soup is one of my favorite soups. But I also like different vegetable soups, so I don’t get bored with the same taste. So, to add a little pizzazz to my soup experience I created a vegetable barley soup recipe. Taste a dozen vegetables in every bite of vegetable barley soup.
Jump:
Recently, I roasted vegetables for a vegan carrot soup recipe I made. Since I loved the rich flavor, I chose to do the same for the vegetable barley soup.
To use a variety of vegetables, I roasted some vegetables and left others raw to cook in the pot. As a result, roasted vegetables season and flavor the soup, while other vegetables are cooked al dente.
What is pearl barley?
Like other whole grains, pearl barley is rich in fiber, minerals and vitamins. Although not gluten-free, pearl barley is processed to remove its outer hull, making it easier to digest.
Because pearl barley expands to about three times its original size when cooked, it is often used in soups or stews. As a result, vegetable barley soup keeps you full and satisfied.
Therefore, I often serve vegetable barley soup with a small salad because it is so filling. So, if you are looking for a hearty, comforting soup, vegetable barley soup is for you.
How to cook barley
When I make vegetable barley soup, I recommend cooking the barley separately. As a result, you can avoid overcooking the barley while cooking the soup.
Although most recipes include oil, barley can be cooked without oil or butter. And, to cook barley perfectly, you need to use a 2:1 ratio of barley to water. I also recommend, for example, with a bay leaf and a little salt when cooking.
As with cooking quinoa, all the ingredients are added to a pot and then boiled, covered and simmered. Although barley takes 45 minutes to cook. Then, it is fluffed with a fork before serving, or in this case, a soup or stew.
Vegetable Barley Soup Ingredients
As I mentioned earlier, I chose to roast some vegetables while leaving the rest to cook in the soup pot.
Roasted vegetable ingredients
- Sweet Potatoes: When cooked, sweet potatoes have a mild, starchy, sweet flavor.
- Red Chilli Bell: Red bell peppers are sweet and vibrant in color.
- Butternut Squash: Butternut squash is more nutty in flavor than sweet potatoes.
- Rosemary: I like fresh rosemary whenever possible.
- Flavored Vinegar: Balsamic vinegar is a slightly sweet, dark, richly flavored vinegar that enhances salad dressings, marinades and sauces. It can be strained into a glass and drizzled over strawberries, stirred into a risotto, or tossed with Brussels sprouts or red onions to let its sugars caramelize in the oven.
- Dijon Mustard: Dijon mustard is tangy to taste.
- I willow: Soy sauce imparts a roasted vegetable mixture with an umami flavor.
Substitute roasted vegetable ingredients
- Try baking potatoes instead of sweet potatoes.
- I like baby bell peppers as an alternative to red bell peppers.
- Acorn squash is a great alternative to butternut squash.
- Sage or thyme works well as a fresh herb for roasted vegetables.
- For every 1 tablespoon balsamic vinegar, substitute 1 tablespoon cider vinegar or red wine vinegar plus ½ tsp. sugar
- Stone ground mustard tastes similar to Dijon mustard.
- Tamari or liquid amino substitute soy sauce is also gluten-free.
raw material
- Garlic: I like to use fresh garlic cloves.
- Yellow Onion: Yellow onion has a strong flavor, yet softens and softens the taste.
- Yellow Summer Squash: Summer squash has a mild, slightly sweet, grassy flavor (the aroma intensifies with wet cooking) and a faint bitterness in the skin. The texture of summer squash is firm but tender when young, and as it ages, the skin hardens and the center becomes pithy.
- Zucchini: Zucchini tastes mild with a hint of vegetable sweetness.
- Carrots: Carrots add sweetness to soups.
- Celery: The celery extract enhanced the broth’s sweetness and umami (meaty or savory) flavor, although the extract had virtually no flavor of its own.
- Fresh herbs and spices: I used dill, thyme and basil.
Substitute roasted vegetable ingredients
- A clove of garlic is equal to about â…› of a teaspoon of garlic powder.
- White onions are a great alternative to yellow onions.
- Use all zucchini or all summer squash instead of both.
- Any root vegetable works to replace carrots.
- Fennel is often used as a substitute for celery.
- Choose any combination of herbs you like.
To allow everything to cook at once, it is essential to cut all the vegetables in a uniform size.
Therefore, I use my favorite vegetable chopper with a large blade. As a result, all my vegetables are cooked perfectly every time.
Cooking vegetable barley soup
While the vegetables are roasting in the oven, cook the barley and chop all my vegetables.
Once the vegetables are roasted and cooled, mash with a fork. As a result, the combination of flavors enhances the flavor of the vegetable barley soup recipe.
Next, sauté the onion and garlic in a large soup pot until the onions are translucent. Then, I add other raw vegetables and vegetable broth.
Once boiling, cover the soup pot and reduce the temperature to a simmer. Then the sweet potato and butternut squash will soften.
Of course, the next step is to add stir-fried vegetables and cooked barley. Once it’s all heated up, it’s time to eat and add the herbs.
Vegetable Barley Soup will not only satisfy your hunger, but it also warms up well for lunch the next day.
Recipe FAQs
Barley is a versatile and inexpensive whole grain; It is rich in fiber and other important minerals like folate and selenium, which are great for heart health. Also, the fiber content makes you feel fuller for longer, promoting weight loss.
If you want to add pearl barley to a soup or stew but don’t want to thicken the barley, cook it separately first. Boil in water for 20-30 minutes and rinse before use.
Hulled barley, considered a whole grain, has only the undigested outer husk removed. It is dark in color and has a sheen. Pearled barley, or pearl barley, is neither a whole grain nor nutritious. It has lost its outer layer of husk and chaff and is polished.
advice
- Choose any combination of vegetables you like.
- Fry the vegetables in a certain order so that the vegetables are neither undercooked nor overcooked.
- Cooking the barley first makes it the perfect consistency, before adding it to the soup pot.
- Cutting vegetables to the same size for frying and cooking in one pot helps the vegetables to cook evenly.
- Heat broth-based soups over medium heat, stirring occasionally, until heated through, or reheat in microwave when reheating.
- I love Super Cube Vegetable barley soup recipe for frozen. Thaw overnight in a refrigerator before reheating.
Try this vegetable barley soup for a hearty and delicious soup. You may want to double the recipe.
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📖 Recipe
Vegetable Barley Soup
roasted vegetables, barley, and more vegetables; Eat! Vegetable Barley Soup is a hearty, healthy vegetable soup that will keep you satisfied and warm.
instructions
Roasted vegetables
Preheat oven to 400 degrees.
In a large bowl, chop the sweet potato, red bell pepper and butternut squash.
Combine balsamic vinegar, soy sauce, Dijon mustard and rosemary.
Whisk the ingredients together and pour over the vegetables.
Stir to combine.
Pour the vegetables into a casserole dish, cover and cook for 45 minutes.
Cooking barley
In a medium-sized pot, combine 2 cups water, 1 teaspoon salt, 1 bay leaf, and 1 cup pearl barley.
Bring to a boil.
Cover and reduce heat to simmer.
Cook for 45 minutes.
Remove from oven and allow to cool.
Using a fork, mash the roasted vegetables.
Set aside.
Preparing the soup
Saute onion and garlic in a large soup pot until onion is translucent.
Add raw, chopped vegetables.
Stir and cook for a few minutes.
Add 6 cups vegetable broth.
Add bay leaf, lemon juice, zest and salt and pepper.
Stir and bring to a boil.
Cover and reduce heat to low.
Cover and cook for 30 minutes.
Add the mashed fried vegetables.
Stir to combine.
Finally add the cooked barley.
Stir to combine.
Add the herbs, and stir.
Serve hot.
Comment
- Barley is not gluten-free, so do not use barley if you suffer from gluten-intolerance.
- Cook the barley separately to avoid overcooking
- Vegetable barley soup can be reheated
- Vegetable barley soup can be frozen but should be at room temperature before freezing.
- Also thaw the soup completely before reheating. Choose any combination of vegetables you like.
- Fry the vegetables in a certain order so that the vegetables are neither undercooked nor overcooked. Before adding it to the soup pot, cooking the barley first gives it the perfect consistency.
- Cutting vegetables to the same size for frying and cooking in one pot helps cook the vegetables evenly Heat broth-based soups over medium heat, stirring occasionally, until heated through, or reheat in microwave when reheating.
- I love Super Cube Vegetable barley soup recipe for frozen. Thaw overnight in a refrigerator before reheating.
nutrition
Worship: 6gCalories: 135kcalSugars: 32gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fats: 0.2gMonounsaturated fats: 0.1gSodium: 494mgPotassium: 495mgFiber: 5gSugar: 7gVitamin A: 11329IUVitamin C: 39mgCalcium: 75mgIron: 2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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