Rustic Vegetable and Barley Soup with Herbs

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A hearty and nourishing soup combining tender barley, fresh seasonal vegetables, and fragrant herbs simmered to perfection. This American soup recipe (vegetarian), ready in about 65 minutes, pairs pearled barley, olive oil, and yellow onion 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 pearled barley
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion, 2 diced celery stalks, and 2 diced carrots. Sauté for 5-6 minutes until vegetables soften and onions are translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 3/4 cup pearled barley and toast it in the pot for 2 minutes, stirring frequently.
4. Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juices and 6 cups vegetable broth. Add 1 tsp dried thyme, 1/2 tsp dried sage, 1 1/2 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes until barley is tender.
6. Step 6: Stir in 2 tbsp chopped fresh parsley just before serving for a fresh herbal note.