Vegetable Barley Soup

No matter the season, a warming and nourishing bowl of vegetable soup is most certainly high on the list of comfort foods. Here at Lisa's Kitchen, I have featured a variety of recipes for easy-to-prepare vegetable soups over the years, and my latest offering highlights the goodness of soft and nutty pearl barley along with a hearty selection of different vegetables and some cremini mushrooms too. Spiced up with tantalizing Indian flavours for a delightful broth, and topped with a dollop of cilantro chutney, pair this soup with a favored vegetarian legume entrée for a complete and satisfying meal, or just enjoy as a light lunch on its own.

Vegetable Barley Soup

Recipe by Lisa Turner
Cuisine: Indian
Published on May 15, 2025

Easy-to-make soup with pearl barley and an array of vibrant fresh vegetables, seasoned with light Indian spicing

Preparation: 25 minutes
Cooking time: 40 to 45 minutes + 40 minutes pearl barley cooking time

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Ingredients:

2 tablespoons olive oil
1 medium onion, diced
1 stalk celery, diced
1 medium carrot, diced
8 oz (225 g) white or cremini mushrooms, sliced
2 cloves garlic, minced or crushed
1 to 2 fresh red chilies, to taste, seeded and minced
1 teaspoon fennel seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 to 1 teaspoon chili powder, to taste
1 large tomato, diced
4 cups vegetable stock
2 cups cooked pearl barley (2/3 cups uncooked)
1 medium zucchini, diced
1 small eggplant, diced
juice from 1 lemon (3 tablespoons)
fresh cracked black pepper, to taste
1 1/2 teaspoons sea salt, or to taste
cilantro chutney for garnish

Instructions:

In a large soup pot or saucepan, heat the oil over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Stir in the celery, carrot and mushrooms, and cook until softened, about 8 to 10 minutes, stirring often. Add the garlic and chilies and cook for another minute. Now add the fennel seeds, coriander, cumin, turmeric, and chili powder, stir well to coat, and cook for another minute. Stir in the the tomato, and cook for another few minutes.
Now pour in the vegetable stock and stir in the barley. Simmer for 15 minutes, then stir in the zucchini and eggplant and cook for another 5 minutes until the vegetables are tender. Remove from heat and stir in the lemon juice, black pepper and salt. Serve hot with a dollop of cilantro chutney.

Makes 6 to 8 servings