Vegetable and Barley Soup

Vegetable and Barley Soup from the side

Whenever it gets colder, I tend to start craving soup. Hearty, healthy vegetable soup with some kind of grain or lentils, in this case barley. I grew up eating a similar kind of soup as a kid, I loved it back then and I still do now. This vegetable soup warms you up from the inside out and just has this wintery feel to it.

There is only a handful of ingredients in this vegetable and barley soup, and all of them are really inexpensive too. So if you’re on a budget or are into meal prepping, then this soup will be right up your alley. Another good thing about (most) soups is, that you only need one pot. This means less dishes and more time to enjoy your evening.

I like to pair this soup with my 4-ingredient flat breads or my Cherry Tomato and Oregano Focaccia.

If you like the chewiness of barley, make sure to also check out my recipe for this Barley and Broccoli Salad with Tahini Dressing.

I hope you enjoy this recipe. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!


Vegetable and Barley Soup from the side

Vegetable and Barley Soup

Hearty and healthy soup. The perfect meal for a cold winter's day.
5 from 7 votes

(Click on the stars to vote!)

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Lunch, Main Course, Soup
Cuisine German, Swiss
Servings 4 people


  • 2 tbsp sunflower oil
  • 2 brown onions
  • 2 celery sticks
  • 4 carrots
  • 150 g barley
  • 1/4 savoy cabbage
  • 2 bay leaves
  • 2 vegetable stock cubes
  • 1 tbsp dried oregano
  • 1.5 L hot water
  • salt to taste


  • Roughly chop the onions and wash the carrots and celery sticks. Cut the carrots and celery sticks into large chunks.
  • Heat up a large pot and add the sunflower oil, onions, carrots and celery and cook for 15 minutes on low-medium heat until the onion is translucent and the kitchen starts to smell wonderful.
  • Now, wash and chop the savoy cabbage and rinse the barley.
  • After 15 minutes, add the cabbage, barley, bay leaves, dried oregano, stock cubes, salt and hot water and let the soup cook, covered with lid, for another 30 minutes on low-medium heat until the barley is chewy and cooked.


Once the soup is cooled down, it lasts well in the fridge for up to 3 days. To reheat, add a splash of water as the soup tends to thicken up quite a bit in the fridge.
Keyword soup
Nutrition Facts
Vegetable and Barley Soup
Amount Per Serving (620 g)
Calories 268 Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 5g
Monounsaturated Fat 1.5g
Cholesterol 0mg0%
Sodium 450mg20%
Potassium 605mg17%
Carbohydrates 44.7g15%
Fiber 11g46%
Sugar 8g9%
Protein 7.1g14%
Vitamin A 10377IU208%
Vitamin C 29.2mg35%
Calcium 102mg10%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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