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Chunky Hearty Vegetable Soup with barley

Chunky Hearty Vegetable Soup with Barley

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine European, Western
Servings 6

Equipment

  • Large Dutch oven or soup pot (5 to 6 quarts) Essential for handling the volume and even cooking.
  • Chef’s knife and cutting board For chopping the many vegetables.
  • Wooden spoon or silicone spatula Great for stirring and scraping the bottom.
  • Ladle To serve those generous, chunky portions.
  • Fine mesh strainer (optional) Useful for rinsing the barley and beans.

Ingredients
  

Vegetables

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 3 carrots peeled and chopped
  • 2 celery stalks chopped
  • 2 medium potatoes peeled and chopped (Yukon gold or russet work well)
  • 1 zucchini chopped
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 can 15 oz diced tomatoes with their juice
  • 1 cup frozen peas

Grains & Beans

  • ¾ cup pearl barley rinsed
  • 1 can 15 oz cannellini beans, drained and rinsed (or use great northern or navy beans)

Liquids & Seasonings

  • 6 cups vegetable broth low sodium recommended
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon soy sauce adds umami
  • 1 bay leaf

Optional Add-ins

  • 2 tablespoons tomato paste for extra depth
  • ½ teaspoon chili flakes for a touch of heat
  • 2 tablespoons nutritional yeast for a savory, cheesy flavor without dairy

Instructions
 

Sauté the Aromatics

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onions and a pinch of salt. Cook for about 5 minutes until softened. Add the garlic and stir for 1 minute until fragrant.

Layer in the Veggies

  1. Add the carrots, celery, and potatoes to the pot. Cook for another 5 minutes, stirring occasionally. This step builds flavor and ensures the veggies cook evenly.

Add Tomatoes, Seasonings, and Broth

  1. Stir in the diced tomatoes, tomato paste if using, thyme, basil, paprika, and bay leaf. Pour in the vegetable broth and soy sauce, then bring everything to a gentle boil.

Add Barley and Beans

  1. Once the soup is simmering, add the rinsed pearl barley and cannellini beans. Reduce the heat to low and cover. Let it simmer for 30 minutes, or until the barley is tender and the potatoes are soft.

Final Veggies and Adjustments

  1. Add in the zucchini, green beans, and peas. Simmer uncovered for an additional 10 minutes. Remove the bay leaf and taste for seasoning—add more salt, pepper, or chili flakes if desired.

Optional Cheesy Twist

  1. If you're craving something closer to cheesy vegetable soup, stir in nutritional yeast or a splash of plant-based cream. For a creamy vegetable soup recipes-style finish, blend 1-2 cups of the soup in a blender and stir it back into the pot.