Name: Pearl Barley Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3/4 cup pearl barley; 1 tablespoon olive oil; 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 6 cups vegetable broth or chicken broth; 2 bay leaves; 1 teaspoon dried thyme; Salt, to taste; Black pepper, to taste; Fresh parsley, chopped (for garnish); Optional: 1 cup diced tomatoes, 1 cup sliced mushrooms, 1 cup diced potatoes, or 1 cup shredded cooked chicken

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Pearl Barley Soup is a hearty, comforting bowl packed with wholesome ingredients and satisfying texture. The pearl barley adds a chewy, nutty base that soaks up all the savory flavors of the broth, vegetables, and herbs. It’s the kind of nourishing soup I turn to when I want something filling, healthy, and soul-warming.

Why You’ll Love This Recipe

I love this soup because it’s simple to make and loaded with nutrition. Pearl barley is high in fiber and gives the soup a rich, creamy texture without needing any cream. I can customize it with whatever vegetables I have on hand, and it tastes even better the next day. It’s one of those recipes that makes my home smell cozy and inviting as it simmers on the stove. Pearl Barley Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pearl barley
Onion
Carrots
Celery
Garlic
Olive oil
Vegetable broth or chicken broth
Bay leaves
Dried thyme
Salt
Black pepper
Fresh parsley (for garnish)
Optional: diced tomatoes, mushrooms, potatoes, or shredded cooked chicken

Directions

I start by rinsing the pearl barley under cold water and setting it aside.
In a large pot, I heat olive oil over medium heat and sauté the chopped onion, carrots, and celery until they start to soften—about 5–7 minutes.
I stir in the minced garlic and cook for another minute until fragrant.
I add the rinsed barley, broth, bay leaves, and thyme to the pot. I bring everything to a boil.
Once it’s boiling, I reduce the heat to low and let it simmer uncovered for 40–50 minutes, stirring occasionally, until the barley is tender.
I season the soup with salt and pepper to taste. If I’m adding extras like mushrooms or diced tomatoes, I stir them in halfway through cooking.
I remove the bay leaves, then ladle the soup into bowls and top with fresh chopped parsley.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and 45–50 minutes to cook, so I usually have it on the table in just under an hour.

Variations

When I want a heartier meal, I add shredded chicken or cooked ground turkey. For a vegetarian boost, I include mushrooms or kale in the last 10 minutes of simmering. Sometimes I add a splash of lemon juice or vinegar at the end for brightness. I’ve even stirred in a spoonful of miso paste for an umami punch.

Storage/reheating

I store leftovers in the refrigerator for up to 5 days. The barley continues to absorb the broth, so I usually add a bit of water or extra stock when reheating it on the stovetop or in the microwave. It also freezes well—I cool the soup completely, portion it into freezer-safe containers, and freeze for up to 3 months. I thaw it in the fridge overnight or reheat from frozen. Pearl Barley Soup

FAQs

Do I need to soak pearl barley before cooking?

No, I don’t soak it for this recipe. Pearl barley cooks relatively quickly and softens nicely during the simmering process.

Can I use hulled barley instead of pearl barley?

Yes, but I keep in mind that hulled barley takes longer to cook and has a chewier texture. I adjust the cooking time and may need to add more broth.

What’s the best broth to use?

I usually go with low-sodium vegetable broth for a lighter flavor or chicken broth for something heartier. Homemade broth also works great if I have it.

Can I make this soup in a slow cooker?

Yes, I add all ingredients to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours until the barley is tender.

How do I prevent the soup from getting too thick?

Since barley absorbs liquid as it sits, I simply stir in more broth or water when reheating to reach my desired consistency.

Conclusion

Pearl Barley Soup is a wholesome, one-pot wonder that I love making when I need something cozy and nourishing. It’s flexible, filling, and gets better with time—perfect for meal prep or feeding a hungry crowd. Whether I enjoy it as-is or dress it up with extras, this soup always delivers warmth and comfort in every spoonful.