Barley Minestrone Soup

Cozy, comforting, and packed with wholesome goodness—this Barley Minestrone Soup is the perfect bowl of warmth on a chilly day! With hearty pearl barley, tender vegetables, and creamy white beans, every spoonful is a nourishing delight

Cooking a good soup is always worth the effort and so was the case with barley minestrone soup. At first, I thought it was a complicated process, but as I learned more, I discovered that I could freely enjoy a bowl of delicious soup without strictly following the exact quantities of ingredients and timings. The most challenging soup recipe I have ever tried was this Matzo ball soup but I have ever since got better cause I found easier ways to make the matzo balls. So on this corner of the internet we do what feels right for our taste buds and I provide tips as well for those who are new to cooking.

Soups are also great for filling up while providing you with essential nutrients. If you have a variety of colorful vegetables then you absolutely have to try this minestrone soup with barley recipe. This is another easy soup recipe that you can follow as long as you have ingredients in your kitchen.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

1.  Barley: I used pearl barley, use any type of barley you find
2. White beans: I used canned beans, no need to drain the liquid.
3. Vegetable stock: It can be stock or broth, doesn’t strictly have to be vegetable. You can use chicken or beef stock/broth to give your barley soup some meaty flavor.
4. Olive oil: Any cooking oil will do
5. Garlic: I used already minced garlic, I think about 4 to 6 garlic cloves will be enough.
6. Potatoes
7. Onion: Yellow onion will do, I personally prefer red onion in salads only.
8. Mushrooms: Any type of mushrooms will work, I used button mushrooms.
9. Carrot
10. Zucchini 
11. Green pepper: I only had the green pepper, if you have other colors then you can use it or use all different colors…. the more the merrier
12. Patty pan squash: If you don’t this squash, you can leave it out. My kids don’t like it either

How to make Barley Minestrone Soup

1. Cook the barley as it says on the package.
2. While the barley is cooking, get the vegetables ready:

• Peel the potatoes and cut them into small chunks.
• Dice (cut into small pieces) the green pepper and onion.
• Slice the mushrooms and carrot.
• Cut the zucchini and patty pan squash into small chunks.
• Mince (chop very small) the garlic.

3. In a big soup pot, heat some olive oil over medium-high heat.
4. Add the onion and green pepper. Cook for 5 minutes, stirring sometimes.
5. Add the garlic, mushrooms, and carrots. Cook for another 5 minutes.
6. Add the potatoes, zucchini, and patty pan squash. Pour in 2 cups of stock and 1 cup of water. Let everything cook for 20 minutes or until the potatoes are soft when poked with a fork.
7. Add salt and pepper to taste. Stir, then add the cooked barley. Turn the heat to low and let it cook for 5 more minutes.
8. Pour in a can of white beans and stir well. Your Barley Minestrone Soup is ready to serve!

Tips & mistakes to avoid for beginner cooks

1. Avoid using plain water without any broth, as it can leave your barley Soup lacking in flavor. A good broth adds richness and depth that water just can’t match. If you’re opting for store-bought broth, like I often do, make sure to taste it before adding any extra salt, especially if it’s not labeled low-sodium. Store-bought broths can vary in saltiness, so this step is key.
2. Never make the mistake to sauté the garlic with the onions at the same time cause the garlic might burn before the onions are cooked.
3. If the liquid content is too much in the pot and the potatoes are cooked already, you can thicken it with a cornstarch slurry. Depending on the situation at hand its a great idea to start with 1 tablespoon of cornstarch to 2 tablespoon of water ratio.
4. Is the soup too thick for your liking? Gradually add water or broth and stirring until you reach your desired consistency

More soup recipe to add to your rotation

How to store and reheat leftover Barley Minestrone Soup

Always allow your soup to cool down to room temperature. Transfer the leftover barley minestrone soup into an airtight container and keep it in the fridge for up to 3 days.
To freeze for a longer period you can store it in an airtight container or ziplock bags, ziplock bags save space in your freezer. It can be stored for up to 3 months.

How to reheat it

From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm. If the soup is watery, just let it simmer on medium heat with the pot uncovered for the excess liquid to evaporate. If its some how hard then you can add water or broth to achieve your ideal consistency.
From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.