Go Back
–+ servings
Ladle scooping vegetable barley soup from a pot, showing colorful vegetables and broth.
Print Recipe
No ratings yet

Vegetable Barley Soup

A warm and hearty vegetable barley soup made with pearl barley, potatoes, and colorful veggies simmered in a flavorful tomato broth. Vegan and nourishing, this one-pot meal is perfect for weeknights or meal prep.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 6 Servings
Author: Rena

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

Optional:

  • finely chopped parsley

Instructions

  • Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 yellow onion, 3 ribs celery, 3 carrots, and 1 yellow bell pepper, and cook for about 5 minutes until softened.
    Chopped onion, celery, carrots, and yellow bell pepper in a pot, ready to be sautéed for the soup.
  • Stir in diced 3 cups medium-diced potatoes, 4 cloves garlic, s¼ cup chopped sun-dried tomatoes, 1 teaspoon oregano, 1 teaspoon dried thyme, Kosher salt and pepper.
    Pot with potatoes, carrots, celery, bell pepper, and dried herbs ready to be cooked into soup.
  • Continue to sauté for 2-3 minutes, stirring well so the flavors blend.
    Stirring diced vegetables and seasonings together in a pot before adding broth and barley.
  • Mix in the 1 ½ cups frozen green peas and pour in the 15 ounces marinara sauce, stirring until combined.
    Pouring marinara sauce into a pot with peas, barley, and diced vegetables for the soup base.
  • Stir in the rinsed 1 cup pearl barley and 8 cups low-sodium vegetable broth. Bring to a boil, then reduce the heat and simmer for 35-45 minutes, until the barley and potatoes are tender.
    Pot filled with uncooked barley, peas, and marinara sauce being added to simmering vegetables.
  • Ladle into bowls and sprinkle with fresh finely chopped parsley if desired. Serve warm and enjoy.
    White bowl of vegetable barley soup with chunks of potato, peas, and carrots in a tomato broth.

Notes

  • Rinse the barley well before cooking.
  • Chop veggies evenly so they cook at the same rate.
  • Easily scale the recipe up or down to fit your needs.
  • Add more broth if the soup gets too thick while simmering.

Storage & Freezing

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze up to 3 months. Thaw overnight in the fridge.
  • Reheating: Warm on the stovetop or in the microwave until heated through.

Nutrition

Calories: 326kcal | Carbohydrates: 63g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1682mg | Potassium: 967mg | Fiber: 12g | Sugar: 10g | Vitamin A: 6151IU | Vitamin C: 77mg | Calcium: 66mg | Iron: 3mg