Rustic Midwestern Vegetable and Barley Soup

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A comforting, hearty soup brimming with barley and seasonal root vegetables, inspired by the diverse regional produce of the American Midwest. This American soup recipe, ready in about 65 minutes, pairs pearl barley, carrots, and celery stalks for a weeknight-friendly dinner. Each serving lands at about 210 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 "Build a week of meals around this recipe" 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
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 6 cups vegetable broth
• 1 tsp fresh thyme, chopped
• 1 bay leaf
• 1.5 tsp salt
• 1 tsp 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 yellow onion, 3 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking an additional 2 minutes until tomato paste darkens slightly.
3. Step 3: Add 3/4 cup pearl barley, 2 diced medium potatoes, 6 cups vegetable broth, 1 tsp chopped fresh thyme, 1 bay leaf, 1.5 tsp salt, and 1 tsp black pepper. Bring to a boil.
4. Step 4: Reduce heat and simmer uncovered for 40-45 minutes until barley and potatoes are tender and soup thickens.
5. Step 5: Remove bay leaf, adjust seasoning if needed, and serve warm with crusty bread.