Hearty Autumn Vegetable and Barley Soup
A comforting soup filled with tender barley and a medley of roasted autumn vegetables simmered in savory broth. This general-inspired soups (vegetarian) ready in about 70 minutes pairs pearl barley, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup pearl barley
- 2 medium, diced into 1/2-inch pieces carrots
- 1 medium, diced into 1/2-inch pieces parsnip
- 1 cup, peeled and cubed into 1-inch pieces butternut squash
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 3 cloves, minced garlic cloves
- 6 cups vegetable broth
- 1 tbsp fresh thyme
- 1 bay leaf
- 1.5 tsp salt
- 3/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 diced carrots, 1 diced parsnip, and 1 cup cubed butternut squash with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until tender and caramelized.
- Step 2: While vegetables roast, heat a large pot over medium heat. Add 1 diced yellow onion and 2 diced celery stalks, cooking for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 3/4 cup pearl barley, 6 cups vegetable broth, 1 tbsp fresh thyme, 1 bay leaf, 1 tsp salt, and 3/4 tsp black pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 30 minutes.
- Step 4: Add the roasted vegetables to the pot and continue simmering for an additional 10 minutes until barley is tender and soup is thickened. Remove bay leaf before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hearty Autumn Vegetable and Barley Soup take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hearty Autumn Vegetable and Barley Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pearl barley from drying out.
Can I substitute ingredients in Hearty Autumn Vegetable and Barley Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hearty Autumn Vegetable and Barley Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hearty Autumn Vegetable and Barley Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
