Cold weather and chilly days call for some warm and comforting food. What can make a more hearty and satisfying meal than a hot bowl of soup. This vegan vegetable barley soup is highly nutritious and a perfect way to add a lot of veggies, and fiber to your meal.
This vegetable barley soup is made in the instant pot in just about 30 minutes. This is a dump and go recipe and very easy to make once you have all the ingredients prepped up.
Barley soup is also a great option if you are considering to make your meals ahead of time. It can be stored in the fridge or frozen in freezer safe containers for meal planning.
Ingredients for barley soup
This vegan vegetable barley soup is loaded with the goodness of a lot of veggies like celery, carrots, bell pepper, onions, tomatoes, and you can add any vegetable of your choice. If you don't have fresh vegetables you can make this barley soup with frozen vegetables.
Barley pearls are used as one of the main ingredients in the soup. Barley is highly nutritious as it has a lot of fiber, protein, vitamins, minerals, and anti-oxidants (reference healthline.com). Just like any grain, it is best to rinse the barley pearls before cooking to get rid of any residue.
A low sodium vegetable stock or water is used to make this soup. A few basic spices like bay leaf, salt, and pepper are used at a minimum. Herbs like oregano, thyme, and rosemary add flavor. You can use fresh or dried herbs, or just add some Italian seasoning.
After cooking, you can add canned tomatoes, spinach, and some green onion greens.
I also like a little spice in this soup, so sometimes I add a little serrano pepper while cooking. Some sriracha sauce, chili flakes, taco seasoning, or fajita seasoning can be sprinkled while serving to add a spicy taste.
How to make barley soup in the instant pot?
Barley cooks really easily in the instant pot and making this hearty vegan vegetable barley soup in the instant pot is really easy. You just need to dump all the ingredients in a 6 qt. instant pot and pressure cook on high pressure mode for 12 minutes.
Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure release valve to the venting position. Optionally add the canned tomatoes if you are not using the fresh ones, and some spinach if you prefer.
What goes well with barley soup?
This vegetable barley soup is hearty and delicious. It makes a complete meal in itself as it is very filling and nutritious. It can also be served with a variety of bread like dinner rolls, garlic bread, or breadsticks.
Vegetable side dishes like roasted broccoli, roasted mushrooms, potato wedges, or roasted sweet potato can also go well with the soup.
While serving the soup you can top it with some chili flakes, sriracha sauce, taco seasoning, or a fajita seasoning. They can add a lot of flavor and spiciness to the soup if you like it that way.
How long does barley soup last in fridge?
Barley soup is a great make ahead soup and works well for meal planning. Whether you have any leftover soup, or if you are making a large batch for the week, it can be stored in the fridge for 3-4 days. When you are ready to serve, simply reheat it and you have a delicious meal ready in a matter of few minutes!
How do you reheat barley soup?
Barley soup can be reheated in the microwave, stove top, or in the instant pot on the saute mode. While reheating you might have to add some water to adjust the consistency as the soup tends to thicken once it cools down.
Does vegetable barley soup freeze well?
Yes! Barley soup freezes really well and works great for meal planning. Allow the soup to cool down completely and then store it in freezer safe air tight containers or ziplock bags. Barley soup stays well in the fridge for about 2 months.
When you are ready to serve it you can simply keep the container in the fridge overnight, or you can defrost it in the microwave before reheating it. While reheating you can adjust the consistency by adding some water if needed.
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Instant Pot Vegetable Barley Soup
- 1 cup Barley
- 8 cup Vegetable stock (or water)
- 2 stalk Celery (diced)
- 1 cup Onion (chopped)
- 2 large Carrots (diced)
- 1 tablespoon Garlic (chopped)
- ½ cup Bell pepper (chopped)
- 2 cup Tomato (diced, or 1 can)
- 1 cup Spinach (optional)
Herbs and spices
To be added after cooking
- 1 cup Spinach (optional)
- ½ teaspoon Pepper (add after cooking)
- Rinse the barley thoroughly well with cold water.
- Add all the ingredients (except spinach, pepper) and give it a good mix. (If you are using canned tomatoes then add them later)
- Close and lock the instant pot lid with the pressure valve in the sealing position.
- Pressure cook on high-pressure mode for 12 minutes.
- Allow the pressure to release naturally for 10 minutes and then release the remaining pressure by turning the knob on venting position until the silver pin drops.
- Add the spinach, canned tomatoes and give it a good mix.
- Adjust salt and pepper to taste.
- If you are using canned tomatoes then add them at the end along with spinach.
- While serving you can top the soup with some chili flakes, sriracha sauce, taco seasoning, or fajita seasoning to add spiciness.
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