Easy Homemade Barley Soup with Vegetables
A warm and hearty vegetable soup made with tender barley, fresh vegetables, and a touch of spice. This fiber-rich, plant-based recipe is easy to prepare in one pot and perfect for meal prep, making it a wholesome choice for busy weeknights or cozy weekends.
Equipment
- 1 Large Stockpot (or Slow Cooker / Instant Pot)
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring Cup Set
- 1 Measuring Spoon Set
- 1 wooden spoon (for stirring)
Ingredients
- 6 cups vegetable broth or water
- ½ cup uncooked barley
- 2 cups potatoes diced
- 1 cup broccoli or cauliflower or both, bite-sized
- 1 cup onion diced
- 2 stalks celery about ½ cup, diced
- 1 cup carrots diced
- 2 cans 15 oz each fire-roasted tomatoes (or roasted fresh tomatoes)
- 8 oz tomato juice
- 1 teaspoon garlic powder
- 2 –3 tablespoons Creole seasoning adjust to taste
- 1 teaspoon salt or to taste
- 1 large handful fresh spinach leaves
Instructions
- Prepare and Wash the Ingredients: Begin by giving all your fresh produce a good rinse under cool water. Peel the carrots if desired and chop them into small cubes. Dice the potatoes into bite-sized chunks (leaving the skin on adds extra fiber, but peeling is optional). Cut the celery into thin slices, dice the onion finely, and break the broccoli or cauliflower into small florets. Rinse the uncooked barley under running water to remove excess starch and set aside. Having everything prepped in advance will make the cooking process smooth and stress-free.
- Start the Soup Base: Place a large stockpot on the stovetop and pour in the vegetable broth (or water, if you prefer a lighter flavor). Add the rinsed barley, diced onions, cauliflower, and potatoes. Bring the mixture to a steady boil over medium-high heat. Allow it to cook for about 10 minutes—this gives the barley a head start and begins softening the starchier vegetables, creating a flavorful foundation for the soup.
- Add Flavor and More Vegetables: Once the base has cooked for 10 minutes, stir in the carrots, celery, broccoli (if using), canned fire-roasted tomatoes, and tomato juice. Sprinkle in the garlic powder, Creole seasoning, and salt. Stir everything well so that the seasonings are evenly distributed throughout the pot. At this stage, the soup will already smell wonderfully aromatic, with the spices blending into the tomato-rich broth.
- Simmer to Develop Rich Flavor: Reduce the heat to medium-low and allow the soup to simmer gently for about 30 minutes. Stir occasionally to prevent sticking and to ensure even cooking. This simmering step allows the barley to fully expand and absorb the flavors of the broth, while the vegetables become tender but still retain their shape. Taste the broth midway through and adjust seasoning if needed—adding more Creole seasoning for a spicier kick or a pinch of salt to balance the flavors.
- Add the Fresh Spinach at the End: Just before the cooking time is up, toss in a large handful of fresh spinach leaves. Spinach cooks very quickly and doesn’t need more than 3–5 minutes in the hot broth. Stir gently until the spinach wilts down into the soup, adding a beautiful pop of green color and a final boost of nutrients.
- Rest and Serve: Once the spinach has wilted, remove the pot from the heat and let the soup rest for a few minutes. This helps the flavors settle and allows the barley to finish absorbing liquid. Serve the soup hot in deep bowls, pairing it with crusty sourdough bread or homemade cornbread for a complete, comforting meal.
Notes
- Use vegetable broth for deeper flavor, or mix broth and water to save money without losing taste.
- Rinsing the barley before cooking removes excess starch and prevents cloudiness in the broth.
- Add carrots and celery later in cooking if you prefer them slightly firm; add earlier for softer texture.
- Spinach should only be added at the end so it wilts without becoming mushy.
- Covering the pot while simmering helps reduce cooking time by 5–10 minutes.
- Barley thickens as it sits; simply add extra broth or water when reheating for the right consistency.
- Fire-roasted tomatoes add a smoky depth of flavor, but fresh roasted tomatoes work wonderfully too.
- Adjust the Creole seasoning to your spice preference—use less for mild flavor or more for extra heat.
- Soup can be easily doubled for larger families or for meal-prepping multiple portions.
- For a gluten-free option, swap the barley with quinoa, brown rice, or gluten-free pasta.
