Hearty British Vegetable and Barley Soup

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A wholesome, slow-simmered vegetable and barley soup packed with root vegetables and herbs for a warming, nourishing meal. This British-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs olive oil, onion, carrots 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

• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 1 medium, diced parsnip
• 3, minced garlic cloves
• 1/2 cup, rinsed pearl barley
• 6 cups vegetable broth
• 3 thyme sprigs
• 1 bay leaf
• 2 medium, diced potatoes
• 1/4 cup, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 1 diced parsnip. Sauté for 7-8 minutes until vegetables soften and onion becomes translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1/2 cup rinsed pearl barley, 6 cups vegetable broth, 3 thyme sprigs, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer covered for 30 minutes.
4. Step 4: Add 2 diced medium potatoes, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Continue simmering for another 20 minutes until barley and potatoes are tender.
5. Step 5: Remove thyme sprigs and bay leaf. Stir in 1/4 cup chopped fresh parsley and adjust seasoning as needed. Serve hot with crusty bread.