Amish vegetable barley soup recipe

Amish vegetable barley soup recipe is a hearty, old-fashioned soup rooted in simple Amish cooking traditions, combining wholesome vegetables, tender barley, and rich broth into one nourishing bowl. This recipe is useful because it’s affordable, filling, and perfect for meal prep while delivering comforting flavor using pantry staples.

Key Ingredients for Amish Vegetable Barley Soup Recipe

To make this comforting Amish vegetable barley soup recipe, you’ll need simple, easy-to-find ingredients that work together to create deep flavor and satisfying texture.

• 2 tablespoons olive oil or butter – for sautéing vegetables
• 1 large yellow onion, diced – adds sweetness and depth
• 2 cloves garlic, minced – enhances overall flavor
• 3 carrots, peeled and sliced – classic soup sweetness
• 2 celery stalks, chopped – adds balance and aroma
• 1 cup potatoes, diced – russet or Yukon gold work best
• 1 cup green beans, chopped – fresh or frozen
• 1 cup corn kernels – fresh, frozen, or canned (drained)
• ½ cup pearl barley, rinsed – gives the soup its hearty texture
• 6 cups vegetable broth – or use homemade broth for richer flavor
• 1 can (14.5 oz) diced tomatoes – adds acidity and color
• 1 teaspoon salt – adjust to taste
• ½ teaspoon black pepper – freshly ground preferred
• 1 teaspoon dried thyme – traditional Amish seasoning
• 1 bay leaf – adds subtle depth
• 2 tablespoons fresh parsley, chopped – for garnish
• Optional: 1 cup cabbage, shredded – for extra heartiness

How to Make Amish Vegetable Barley Soup Recipe

This Amish vegetable barley soup recipe is easy to prepare, deeply satisfying, and perfect for busy weeknights or slow weekends. It comes together in one pot, uses basic chopping skills, and simmers into a rich, comforting soup with tender vegetables and chewy barley. From start to finish, you’ll need about 50–60 minutes, most of which is hands-off simmering time.

Step-by-Step Instructions

1. Heat the oil and sauté the aromatics
   Place a large soup pot or Dutch oven over medium heat. Add the olive oil or butter and allow it to warm. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Stir occasionally to prevent browning.

   
   

2. Add garlic and vegetables
   Stir in the minced garlic and cook for 30 seconds until fragrant. Add the carrots, celery, potatoes, and green beans. Cook for 5 minutes, stirring gently, allowing the vegetables to begin softening and releasing their flavors.

   
   

3. Add barley and seasonings
   Sprinkle the rinsed pearl barley into the pot, stirring to coat it with the vegetable mixture. Add salt, black pepper, dried thyme, and the bay leaf. This step helps the barley absorb flavor early.

   
   

4. Pour in liquids and tomatoes
   Add the vegetable broth and diced tomatoes (with their juices). Stir well to combine all ingredients evenly. Increase heat slightly and bring the soup to a gentle boil.

   
   

5. Reduce heat and simmer
   Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for 35–40 minutes. Stir occasionally to prevent barley from sticking to the bottom. The soup is ready when the barley is tender and vegetables are fully cooked.

   
   

6. Add corn and optional cabbage
   Stir in the corn and shredded cabbage, if using. Simmer uncovered for an additional 5–10 minutes until everything is heated through and the soup reaches your desired thickness.

   
   

7. Adjust seasoning and finish
   Remove the bay leaf. Taste and adjust salt and pepper as needed. If the soup is too thick, add a bit more broth or water.

   
   

8. Serve and garnish
   Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or homemade rolls for a complete Amish-style meal.

   
   

Why You’ll Love This Amish Vegetable Barley Soup Recipe

This Amish vegetable barley soup recipe stands out for its hearty texture and comforting, slow-simmered flavor. The chewy barley paired with tender vegetables creates a satisfying bite in every spoonful, similar to classic vegetable soup but richer and more filling. It’s warm, nourishing, and perfect for chilly days or when you crave simple comfort food.

Making this soup at home saves money compared to store-bought soups while offering better flavor and nutrition. Using basic vegetables and pantry staples keeps costs low, and the addition of herbs, tomatoes, and fresh parsley elevates the taste. If you enjoy vegetable beef barley soup, this vegetarian Amish version is just as flavorful—try it at home and taste the difference yourself.

Storing and Reheating Tips

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4–5 days. The flavors deepen over time, making it even better the next day.
• Freezing: Let the soup cool completely, then freeze in freezer-safe containers for up to 3 months. Leave some space at the top for expansion.
• Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. Add extra broth or water if the barley has absorbed too much liquid. Microwave reheating works well in 1–2 minute intervals, stirring between each.

Final Thoughts

This Amish vegetable barley soup recipe is a timeless, nourishing dish that brings warmth and simplicity to your table. With affordable ingredients, easy preparation, and rich homemade flavor, it’s perfect for family meals or meal prep. Give it a try at home and enjoy a comforting bowl of traditional Amish goodness.

For more traditional Amish recipes and inspiration:

• Amish chicken and dumpling soup
• Amish potato soup recipe
• Healthy Amish cabbage soup recipe
• Amish tomato soup with fresh herbs
• visit our Pinterest boards