Vegetarian Barley Soup

5 from 5 votes

This one-pot Vegetarian Barley Soup is loaded with veggies, tender barley, and a flavorful broth. Add a sprinkle of Parmesan, a handful of herbs, and plenty of crusty bread for dipping.

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner, Soup

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: barley soup, Vegetarian Barley Soup

Servings: servings

Author: Chelsea Lords

Cost: $10.12

Equipment

Fine mesh sieve or mesh strainer
Large pot

Ingredients

4 tablespoons olive oil divided
1-1/2 cups finely diced yellow onion 1 large onion
1-1/2 cups chopped carrots 1/2-inch, 3 or 4 carrots
1 cup chopped celery 1/4-inch, 3 ribs
2 cups chopped butternut squash peeled and diced to 1/2-inch
Salt and pepper
4 teaspoons minced garlic 4 cloves
1/2 teaspoon yellow curry powder
1/2 teaspoon dried thyme
1 cup pearled barley
1/8 teaspoon red pepper flakes optional
2 (32-ounce) containers vegetable stock or vegetable broth, I love Swanson, 8 cups total
2 bay leaves
2 cups shredded kale
1 large lemon
Parmesan cheese optional, for topping
Fresh parsley optional, for topping
hearty buttered bread optional, for dipping

US - Metric

Instructions

Rinse the barley thoroughly in a mesh sieve under cool water. Shake off excess water and let it sit in the strainer until ready to use. Finely dice the onion. Cut the peeled carrots, celery, and peeled butternut squash into 1/2-inch pieces.
Add 3 tablespoons olive oil to a large pot over medium heat. Once warm, add the onion, carrots, celery, and squash. Season to taste (I add 1 tsp salt & 1/2 tsp pepper). Cook, stirring occasionally, until the veggies soften and the onion begins to turn golden, 6-8 minutes.
Stir in garlic, curry powder, thyme, rinsed barley, and optional red pepper flakes. Cook, stirring constantly, for 1 minute until fragrant.
Pour in the vegetable stock and season again (I add 3/4 tsp salt & 1/2 tsp pepper). Add bay leaves. Raise heat to high and bring to a boil. Once boiling, reduce heat to a gentle simmer. Simmer uncovered for 30–35 minutes, or until the barley is tender and the veggies are fully cooked. Add the kale during the last 2 minutes of cooking.
Remove from heat and discard bay leaves. Drizzle in the remaining tablespoon of olive oil and add lemon juice (I add 2 tablespoons) if using. Taste and adjust the salt, pepper, or red pepper flakes. Serve with fresh parsley and grated Parmesan if you like, and don't forget a slice of crusty buttered bread for dunking!

Video

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Barley keeps soaking up liquid, so if you want to avoid that, strain it out and store separately. To reheat, warm gently on the stovetop, adding a splash of broth if it is too thick.

Nutrition