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–+ servings
aerial shot of vegetable barley soup in a black ceramic bowl
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5 from 1 vote

Vegetable Barley Soup Recipe

Try this healthy and delicious barley soup recipe! Packed with vegetables, it's a nutritious one-pot meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Italian
Servings: 4 adults
Calories: 129kcal
Author: Hina Gujral

Equipment

  • Instant Pot

Ingredients

  • ⅓ Cup Pearl Barley
  • 1 tablespoon light olive oil
  • ½ tablespoon minced garlic
  • 1 inch celery stalk, finely chopped
  • 5 - 6 coriander stalks, finely chopped
  • 2 sprigs fresh thyme
  • 1 small size onion, finely chopped
  • 4 - 5 button mushrooms, chopped
  • ¼ Cup chopped carrot
  • ¼ Cup chopped zucchini
  • ¼ Cup green peas (fresh or frozen)
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 4 Cup vegetable stock (get recipe)
  • 1 Cup baby spinach leaves

Instructions

  • Rinse the barley in a colander under tap water, then leave it for a few minutes to drain before using.
  • Set the SAUTE mode of your instant pot for 6 minutes. Or heat oil in a stovetop pressure cooker.
  • Add olive oil to the inner pot. Add garlic, celery, coriander stalks, thyme, bay leaf, and onion. Saute them for 20 - 30 seconds to release the aroma of herbs and infuse their flavour into the oil.
  • Add carrot, zucchini, mushroom, green peas, and pearl barley. Saute for 1 minute.
  • Add oregano, salt, pepper, stock cube, and water. Stir to combine. Cancel the SAUTE mode. Close the lid of the instant pot.
  • PRESSURE COOK barley soup for 20 minutes. Allow the steam to release naturally, or you can do a Quick Release manually. In a stovetop pressure cooker, it requires two whistles over low heat.
  • Add fresh greens like cilantro, basil, or celery leaves. Stir to combine. Taste and, if required add more seasoning.
  • Serve vegetable barley soup warm.

Video

Notes

  • You can make barley soup on  a stovetop saucepan. It takes 30 - 35 minutes over low heat. Use the stovetop pressure cooker. 
  • From a variety of mushrooms, green beans, potato, squash, cabbage, or spinach, you can add easy-to-cook vegetables in this soup. 
  • When it comes to fresh green herbs, you can add Italian basil, parsley, cilantro, celery, or any other aromatic herbs of choice.
  • Barley absorbs liquid while cooking, hence add the stock accordingly.

Nutrition

Calories: 129kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 957mg | Potassium: 222mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2829IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg