barley soup

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There’s something special about barley soup. It’s warm, filling, and full of simple ingredients that come together to make a truly comforting meal. Whether you’re cooking for your family, looking for a healthy lunch, or just want something cozy on a cold day, this soup is a great choice. It’s easy to make, easy to love, and always hits the spot.

Why You’ll Love This Barley Soup

Barley Soup checks all the boxes. It’s hearty, budget-friendly, and easy to adapt to whatever ingredients you have on hand. More importantly, it’s a complete, satisfying meal that doesn’t require hours in the kitchen.

Here’s why you’ll find yourself coming back to it again and again:

  • Nutritious and filling: Barley is rich in fiber and keeps you full longer.
  • Flexible: Use what you have—swap vegetables, adjust the seasoning, or add protein.
  • One-pot simplicity: Fewer dishes, more flavor.
  • Perfect for leftovers: It tastes even better the next day.
  • Freezer-friendly: Make a big batch and freeze portions for quick meals later.

Barley is also a great alternative to pasta or rice, offering a chewy texture and subtle nutty flavor that holds up beautifully in soups.

barley soup recipe

Ingredients

Pearled barley – The key ingredient in barley soup. It gives the soup a chewy texture and helps make it filling. Don’t substitute with quick barley unless you adjust the cooking time.

Vegetable or chicken broth – This forms the base of your barley soup. A good-quality broth adds rich flavor and keeps the soup light and wholesome.

Onion – Adds depth and sweetness to your barley soup. Use yellow or white onions for the best flavor.

Garlic – A little goes a long way. Garlic brings out the savory taste in barley soup and adds warmth.

Carrots – These add natural sweetness and color. Slice them evenly so they cook at the same rate.

Celery – Gives your barley soup a classic, aromatic base. It pairs well with carrots and onion.

Potato – Makes the soup more hearty and creamy. Choose a starchy potato like Yukon Gold or Russet.

Dried thyme – Adds an earthy, comforting flavor to your barley soup. Use sparingly—just enough to round out the taste.

How to Make Barley Soup

No need to overcomplicate things. Follow these simple steps and you’ll have a hearty, satisfying soup on the table in just over an hour.

Sauté the base:
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 7–8 minutes, until the vegetables soften and the onion becomes translucent.

Add barley and broth:
Stir in the pearled barley, potatoes, thyme, pepper, and broth. Increase the heat and bring the soup to a boil.

Simmer low and slow:
Reduce the heat to low, cover the pot, and let the soup simmer for 45–60 minutes. Stir occasionally to prevent sticking. The barley will plump up, and the broth will thicken slightly.

Final seasoning:
Taste and adjust salt and pepper as needed. If you’re adding greens or lemon juice, stir them in during the last 5 minutes of cooking.

Serve hot:
Ladle into bowls and sprinkle with fresh parsley. Enjoy as-is or with a slice of warm bread on the side.

This method creates a rich, layered flavor without needing cream or heavy fats.

Expert Tips

Want to make your barley soup go from good to great? Here are a few practical suggestions to elevate the dish:

  • Rinse the barley: Always rinse before cooking to remove extra starch and prevent gumminess.
  • Pre-soak for speed: Soaking pearled barley for an hour cuts down the cooking time by 15–20 minutes.
  • Use homemade broth: If you have the time, homemade broth enhances the flavor and keeps things clean and wholesome.
  • Adjust for consistency: Like a thicker stew? Let it cook uncovered a bit longer. Prefer it more brothy? Just add a splash of hot water or broth.
  • Finish with acid: A bit of lemon juice or apple cider vinegar right before serving brightens the entire dish.

Remember, soup is forgiving. Trust your senses—taste as you go and let it guide you.

Tasty Variations to Try

One of the best things about barley soup is how easily it adapts to your pantry, your taste, and your mood. Here are a few creative ideas:

1. Vegetarian Barley Soup

Skip any meat-based ingredients and load up on vegetables. Add zucchini, bell peppers, or mushrooms for extra texture and color.

2. Barley Soup with Chicken

Add 1 cup of shredded cooked chicken for protein. Stir it in during the last 10 minutes of cooking.

3. Mushroom Barley Soup

Add 1 cup of sliced mushrooms along with the onions for a rich, earthy version. A dash of soy sauce can enhance the depth.

4. Mediterranean-Inspired Barley Soup

Include a handful of chopped tomatoes, a pinch of oregano, and finish with lemon zest for a brighter profile.

5. Spicy Barley Soup

A pinch of red pepper flakes or chopped jalapeño can add some warmth if you’re in the mood for spice.

Whether you’re following a plant-based diet or looking for a protein-rich meal, there’s a variation that works for you.

Serving Suggestions

Barley soup is satisfying on its own but pairs wonderfully with other simple sides.

  • Crusty bread: Ideal for dipping and scooping up the last bites.
  • Side salad: A crisp, tangy salad adds contrast and freshness.
  • Roasted veggies: Serve alongside or even stir into the soup.
  • Grated cheese: A sprinkle of parmesan or feta can add a savory finish (optional based on dietary preference).

This is the kind of meal that’s as welcome on a quiet weeknight as it is at a casual gathering.

More Chicken recipes you will love!

chicken stuffing casserole

longhorn parmesan crusted chicken

chicken teriyaki

Frequently Asked Questions About Barley Soup

Is barley soup good for you?

Yes. Barley is high in fiber, supports digestion, and keeps you full longer. It’s also a source of essential minerals like selenium, magnesium, and iron. Combined with vegetables and broth, it creates a nourishing, balanced meal.

Can I use quick-cooking barley?

You can, but keep in mind that it cooks much faster—usually in about 10–15 minutes. Adjust the cooking time and monitor the texture so it doesn’t become too soft.

How should I store leftover barley soup?

Let it cool fully, then store it in an airtight container in the fridge for up to 5 days. The soup will thicken over time, so add a bit of broth or water when reheating.

Can I make barley soup in a slow cooker?

Yes. Combine all ingredients (except leafy greens and lemon juice) in your slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours. Add the greens at the end to preserve their color and texture.

barley soup

Hearty Barley Soup

This cozy barley soup is warm, nourishing, and perfect for any season. Made with simple ingredients, it’s ideal for meal prep, family dinners, or a healthy, comforting lunch.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine Comfort Food
Servings 6 bowls
Calories 280 kcal

Equipment

  • Large Pot

Ingredients
  

Main Ingredients

  • 1 cup pearled barley rinsed and drained
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 2 celery stalks sliced
  • 1 medium potato peeled and cubed
  • 1 teaspoon dried thyme
  • 0.5 teaspoon black pepper
  • 6 cups vegetable or chicken broth
  • Salt to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Optional Additions

  • 1 cup cooked shredded chicken
  • 1 tablespoon tomato paste for extra depth
  • 0.5 teaspoon smoked paprika for a richer flavor
  • 1 cup chopped spinach or kale stirred in at the end
  • Lemon juice a squeeze for brightness

Instructions
 

  • Sauté the base: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 7–8 minutes until vegetables soften and onion is translucent.
  • Add barley and broth: Stir in pearled barley, potatoes, thyme, pepper, and broth. Bring to a boil.
  • Simmer low and slow: Reduce heat to low, cover, and simmer for 45–60 minutes. Stir occasionally. The barley will become tender and the broth slightly thickened.
  • Final seasoning: Adjust salt and pepper to taste. Stir in any greens or lemon juice during the last 5 minutes of cooking.
  • Serve hot: Ladle into bowls, garnish with fresh parsley, and enjoy with a slice of warm bread if desired.

Notes

This soup is very adaptable—swap in your favorite vegetables or proteins. It stores well and tastes even better the next day. For quicker cooking, soak barley for 1 hour before using.
Keyword barley, healthy, one-pot, vegetarian