Vegetable Barley Soup (Hearty & Cozy)

Name: Vegetable Barley Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 1 yellow onion (chopped); 3 ribs celery (chopped); 3 carrots (sliced); 1 yellow bell pepper (seeded and diced); 3 cups medium-diced potatoes; 4 cloves garlic (minced); ¼ cup chopped sun-dried tomatoes; 1 teaspoon oregano; 1 teaspoon dried thyme; Kosher salt and pepper (to taste); 15 ounces marinara sauce (one can); 1 ½ cups frozen green peas; 1 cup pearl barley (rinsed well); 8 cups low-sodium vegetable broth; finely chopped parsley

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This cozy Vegetable Barley Soup is hearty, flavorful, and naturally vegan since it’s made with rich vegetable broth. With tender pearl barley, potatoes, carrots, and peas, every spoonful is comforting and satisfying. You can also bulk it up with beans or lentils if you’d like even more plant-based protein.

Close up of a white bowl of soup highlighting peas, carrots, potatoes, and barley in a rich tomato broth.

This soup is the kind of meal that makes you feel cozy and cared for, while still being packed with good-for-you ingredients. The pearl barley adds a hearty, chewy texture, and all those colorful veggies bring fiber and fresh flavor to every bowl.

If you’re craving more cozy bowls, you might also love my Vegan Thai Sweet Potato Soup, Creamy Vegetarian Tortilla Soup, or this Healthy Asparagus Soup.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

40 mins

Ingredients Needed

Below are the ingredients you’ll need to make Vegetable Barley Soup. The full quantities can be found in the recipe card further down the post.

Olive oil: or avocado oil
Veggies: Yellow onion, Celery, Carrots, Yellow bell pepper, and Potatoes.
Garlic: Fresh is best, but jarred minced garlic works in a pinch
Sun-dried tomatoes: You can sub in a few tablespoons of tomato paste if needed
Oregano and thyme: I used dried herbs here, but if you’re using fresh herbs, double the amount for the same flavor
Kosher salt and black pepper: or your favorite seasoning salt blend
Marinara sauce: Use my homemade marinara for the best results, or your favorite brand to save time; plain tomato sauce works too
Frozen green peas: no need to thaw first; fresh peas can also be used
Pearl barley: rinsed well, not soaked
Vegetable broth: low-sodium is ideal; chicken broth works if you prefer
Parsley (optional): fresh and finely chopped for garnish

How to Make Vegetable Barley Soup

Here’s how to get perfect results every time:

Step 1: Heat olive oil in a large soup pot over medium heat. Add onion, celery, carrots, and bell pepper, cooking for about 5 minutes until softened.

✏️ This step builds the flavor foundation for your vegetable barley soup, so don’t rush it.

Step 2: Stir in diced potatoes, garlic, sun-dried tomatoes, oregano, thyme, salt, and pepper.

✏️ Seasoning early helps the potatoes and veggies soak up flavor as they cook.

process shot of adding veggies to a bowl along with broth and seasoning.

Step 3: Continue to sauté for 2-3 minutes, stirring often so the vegetables and spices blend well.

Step 4: Mix in the frozen peas and pour in the marinara sauce, stirring until everything is coated.

process shot of sauteed veggies and adding peas with tomato sauce into the pot.

Step 5: Stir in the rinsed pearl barley and vegetable broth. Bring to a boil, then reduce to a simmer for 35-45 minutes until the potatoes and barley are tender.

✏️ Barley soaks up liquid as it cooks, so check occasionally and add extra broth if needed.

process shot of adding barely with sauteed veggies and making the veggie soup.

Step 6: Ladle the soup into bowls and sprinkle with fresh parsley if desired. Serve warm and enjoy.

✏️ Fresh parsley adds a bright finish to balance the hearty flavors.

Common Questions

Do I need to soak the barley before using it?

No! You don’t need to soak pearl barley. Just rinse it well, then add it directly to the soup; it will soften during simmering.

Can I use hulled barley instead of pearl barley?

Yes, but hulled barley takes longer to cook (sometimes 15-30 minutes extra). Adjust the simmering time accordingly and check for tenderness.

Is this soup gluten-free?

No. Barley contains gluten, so this recipe is not safe for people with celiac disease or gluten intolerance.

How to store leftovers?

Store leftovers in an airtight container for up to 4 days. You may freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What to serve with this soup

I like serving this vegetable barley soup with a warm slice of my Whole Wheat Bread or soft Homemade Dinner Rolls. They’re perfect for dipping and make the meal feel extra homey.