Vegetable Barley Soup

A warm and comforting vegetable barley soup that can be cooked in a pressure cooker, instant pot or stove top.  Made with simple, everyday ingredients and ready in less than an hour whichever method you choose.  The best vegetable barley soup recipe you'll try.  

Looking for a healthy vegetable soup that is both delicious and filling?  Try this Vegetable Barley Soup!

This soup is perfect for weeknight dinners during winter and is easily made in either the pressure cooker / instant pot or stovetop in under an hour.

Serve with a sprinkling of parmesan cheese on top and a slice or two of crusty bread for dipping.  Perfection!

Make up a batch at the start of the week and use it as an easy work lunch or a quick dinner.  Or portion out and freeze it for those times you are in a pinch.

WHY YOU'LL LOVE THIS RECIPE...

• Can be made in pressure cooker or stovetop
• Quick and easy
• Hearty and healthy soup

WHAT YOU'LL NEED

Here's what you'll need to make this Vegetable Barley soup at home...

• Olive Oil
• Onion
• Garlic 
• Carrot
• Celery
• Pearl Barley - OR you could use farro if you'd prefer.
• Green Beans - Either fresh or frozen.
• Diced Tomatoes
• Cannellini Beans - Or you could use chickpeas or red kidney beans if you'd prefer. I use canned beans but if you'd prefer to use dry - go for it.
• Chicken Stock - OR you could use vegetable stock if you'd prefer.
• Cayenne Pepper, Basil, Oregano, Salt & Pepper - I like how the cayenne pepper gives it a little kick.
• Corn Kernels - Either fresh or frozen.

HOW TO MAKE VEGETABLE BARLEY SOUP - STEP BY STEP

Pressure Cooker / Instant Pot Instructions:

First, select sauté mode on Instant Pot or pressure cooker.  Heat the oil, then add onion, carrot, celery and minced garlic and cook, stirring regularly, for 3-5 minutes (photo 1).

Next, add everything else except for the corn kernels in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam (photo 2).

Stir in the corn kernels. Set to high pressure for another 5 minutes. Release the steam (photo 3).

Let the soup rest for a few minutes to allow it to thicken slightly.  Serve with your favourite toppings (parmesan, crusty bread etc.) and enjoy (photo 4).

Stovetop Instructions:

Heat oil in a large pot on medium heat, then add onion, carrot, celery and minced garlic and cook, stirring regularly, for 3-5 minutes.

Add everything else except for the corn kernels to the pot and bring to boil, then reduce to simmer for 20-30 minutes until the barley is cooked.

Add corn kernels to the pot and simmer until cooked, around 5 minutes.  Serve with your favourite toppings (parmesan, crusty bread etc) and enjoy.

TIPS FOR MAKING THIS RECIPE

• Feel free to use what vegetables you have on hand.  You could also try farro in place of barley.
• Use vegetable stock to make it vegan.
• STORING - Store in an airtight container in the fridge for up to 4 days, or in the freezer for 3 months.

MORE SCRUMPTIOUS SOUP RECIPES:

• Cannellini Bean Soup
• Cauliflower and Bacon Soup
• Split Pea Soup with Ham Bone
• Pumpkin and Cauliflower Soup
• Roasted Cauliflower Soup
• Pumpkin and Sweet Potato Soup
• OR see all Soup Recipes

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