Why You’ll Love This Recipe

This soup is as wholesome as it gets! The pearl barley adds a chewy, satisfying texture while the vegetables—potatoes, carrots, celery, and peppers—provide a rainbow of colors and nutrients. The slow cooking method brings out the natural flavors, making it a rich, comforting dish. Plus, it’s incredibly versatile: you can make it vegetarian, add protein, or swap in different grains depending on what you have available. It’s a great make-ahead meal that’s easy to prepare in a slow cooker and perfect for a busy weeknight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 teaspoon butter
1 onion, diced
½ cup pearl barley
14.5 ounces canned diced tomatoes (with juice)
1 large potato, cubed (or sweet potato)
1 carrot, chopped
2 ribs celery, chopped
1 cup frozen corn kernels, thawed
1 green bell pepper, chopped
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
1 bay leaf
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
8 cups beef broth or vegetable broth
2 tablespoons chopped fresh parsley

Directions

Sauté the Onion:
Heat butter in a medium pan over medium heat. Add the diced onion and cook for 2-3 minutes, or until it becomes slightly tender.
Combine the Ingredients:
In a 6-quart slow cooker, add the sautéed onion, pearl barley, canned diced tomatoes with juice, cubed potatoes (or sweet potato), chopped carrot, chopped celery, thawed corn kernels, and green bell pepper. Sprinkle in the garlic powder, Italian seasoning, smoked paprika, and add the bay leaf.
Add the Liquids:
Pour the balsamic vinegar, Worcestershire sauce, and broth into the slow cooker. Stir everything to combine.
Slow Cook:
Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours until the barley is tender.
Finishing Touches:
Discard the bay leaf, then season the soup with salt and pepper to taste. Garnish with chopped fresh parsley and optional Parmesan cheese.

Servings and Timing

Servings: 8
Prep time: 15 minutes
Cook time: 3 hours 30 minutes (7-8 hours on low or 3-4 hours on high)
Total time: 3 hours 45 minutes

Variations

Make It Vegetarian: Use vegetable broth and replace the Worcestershire sauce with a vegetarian alternative.
Frozen Vegetables: Replace fresh vegetables with 2 cups of frozen vegetables for an even easier option.
Different Grains: If you don’t have pearl barley, you can use quinoa, rice, pasta, or lentils. Just keep in mind that cooking times may vary depending on the grain you choose.
Add Protein: For a heartier meal, add cooked ground beef, chicken, or even canned beans like lentils, garbanzo beans, or black beans in the last hour of cooking.

Storage/Reheating

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop or in the microwave until heated through. If it thickens up too much, add a splash of broth to loosen it.

FAQs

Can I freeze this soup?

Yes, this soup freezes wonderfully. Allow it to cool completely, then store in an airtight container for up to 3 months. Reheat on the stovetop or in the microwave.

Can I use a different type of grain instead of barley?

Yes! You can replace barley with quinoa, rice, or lentils. Keep in mind the cooking times may vary depending on the grain you choose, and you may need to adjust the liquid slightly.

Is there a way to speed up the cooking time?

If you’re short on time, using the “high” setting on your slow cooker will cook the soup in 3-4 hours, but the “low” setting gives the soup more time to develop its flavors.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better after a day or two when the flavors have had time to meld together. It’s perfect for meal prepping!

Can I make this in a stovetop pot instead of a slow cooker?

Yes, you can. Just bring the soup to a boil, reduce the heat, and simmer it for about 45 minutes to 1 hour, or until the barley and vegetables are tender.

Conclusion

This Vegetable Barley Soup is a healthy, hearty, and comforting dish that’s perfect for any time of the year. Packed with vegetables, barley, and a rich broth, it’s a filling meal that’s full of flavor and nutrients. Whether you make it in the slow cooker or on the stovetop, this easy-to-make soup is sure to become a staple in your meal rotation.