Progresso Light savory vegetable barley soup is a ready-made canned soup with vegetables and barley in a seasoned broth. This simple stovetop version builds on the soup with fresh vegetables and a little extra barley for a heartier bowl, while keeping the canned soup’s savory flavor at the center.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery ribs, diced (about 1 cup / 100 g)
- 2 garlic cloves, finely chopped (about 2 teaspoons / 6 g)
- 4 cups (950 ml) low-sodium vegetable broth
- ¼ cup (50 g) pearl barley, rinsed and drained
- 1 can Progresso Light savory vegetable barley soup, about 18.5 ounces (526 g)
- 1 cup (150 g) frozen peas, no need to thaw
- ½ teaspoon dried thyme (about 0.5 g)
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon (15 ml) lemon juice, or to taste
- 2 tablespoons chopped fresh parsley (about 8 g), optional
Instructions
- Prepare the vegetables. Dice the onion, carrots, and celery into small, even pieces so they cook at a similar rate. Finely chop the garlic. Rinse the barley under cool water in a fine-mesh sieve and drain it.
- Soften the aromatics. Warm the olive oil in a medium soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the other vegetables are beginning to soften. They do not need to brown.
- Add garlic and barley. Stir in the garlic and thyme and cook for 30 seconds, just until fragrant. Add the rinsed barley and vegetable broth. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot partially and cook for 25 to 30 minutes, stirring once or twice, until the barley is tender but still pleasantly chewy. Check the package directions if your barley has a different cooking time.
- Stir in the canned soup and peas. Add the Progresso Light soup, including its broth, along with the frozen peas and black pepper. Stir well and return the soup to a gentle simmer. Cook uncovered for 5 to 7 minutes, stirring occasionally, until everything is hot and the peas are tender. Avoid a hard boil, which can make the vegetables break down and the broth evaporate quickly.
- Season and serve. Remove the pot from the heat and stir in the lemon juice. Taste before adding salt: canned soup and broth can already contain plenty. Add more pepper, lemon, or a pinch of salt only if needed. Ladle into bowls and finish with parsley, if using.
Tips
- Use pearl barley for the stated timing. Hulled barley retains more of its outer layer and often takes longer to cook; if substituting it, follow its package timing and add broth as needed. Quick-cooking barley should be added according to its package directions, since it may turn soft if simmered for the full time.
- Keep the simmer gentle. A low, steady simmer cooks barley evenly without reducing the broth too quickly. If the pot looks dry before the barley is tender, add broth or water ¼ cup (60 ml) at a time.
- Adjust salt at the end. The canned soup contributes seasoning, and broth brands vary. Taste after combining everything rather than salting the vegetables heavily at the start.
- For a thicker bowl, wait a few minutes. Barley continues to absorb liquid as the soup stands. Thin individual servings with a splash of broth or water if needed; avoid adding extra barley without additional liquid.
Serving Suggestions
Serve the soup hot as a light lunch or an easy dinner. A slice of crusty bread, warm dinner rolls, or simple toast is useful for soaking up the broth. For a fuller meal, pair it with a green salad dressed with a sharp vinaigrette or a grilled cheese sandwich. A little chopped parsley, black pepper, or grated Parmesan makes a straightforward garnish; offer lemon wedges at the table for anyone who likes a brighter finish.
Variations
Add more vegetables: Stir in a cup (about 120 g) of sliced mushrooms with the onion, carrots, and celery, or add a cup (150 g) of diced zucchini with the peas. Mushrooms deepen the savory flavor; zucchini cooks quickly and should not be simmered for long.
Make it vegetarian or vegan: Check the can’s ingredient label, since product formulations can vary. If it contains an animal-derived ingredient, use a suitable vegetable-barley soup instead. The recipe is otherwise plant-based when made with vegetable broth, and it does not need dairy to taste complete.
Use a different grain: Brown rice can replace the barley, but it needs a different cooking time and may require more broth. Cook it separately according to its package directions, then stir it into the soup near the end. Barley contains gluten, so use a verified gluten-free soup and grain such as rice if you need a gluten-free version.
Add beans: Stir in 1 cup (about 170 g) drained and rinsed white beans with the canned soup. They add a creamy, mild element; add a splash of broth if the soup becomes thicker than you like.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, using shallow airtight containers so they cool promptly. Keep the soup refrigerated for 3 to 4 days. Barley absorbs broth in storage, so expect a thicker texture the next day. For longer storage, freeze in airtight, freezer-safe containers for up to 2 to 3 months for best quality; leave a little room at the top for expansion. Thaw overnight in the refrigerator.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often, until steaming hot throughout. Add water or broth a little at a time to loosen the consistency. If checking with a food thermometer, reheat leftovers to 165°F (74°C). You can also microwave a serving in a covered microwave-safe bowl, stirring halfway through and checking that it is hot all the way through. Do not leave soup at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make this soup without adding extra barley?
Yes. Leave out the ¼ cup (50 g) barley and skip the barley simmering step. Soften the vegetables, add the canned soup and broth, then simmer until the carrots are tender, about 10 to 15 minutes. Add the peas for the final few minutes and adjust the broth to taste.
Does pearl barley need to be soaked first?
No. Pearl barley does not need soaking for this recipe; rinsing it removes surface dust and starch. Soaking can shorten cooking time, so if you choose to soak it, drain it well and begin checking for tenderness earlier.
Why is my soup thicker after refrigeration?
Barley continues to absorb liquid as it cools and sits. Stir in a little water or broth when reheating until the soup reaches the consistency you prefer. Add it gradually so the flavor does not become diluted.
Can I cook this in a slow cooker?
For the best barley texture, cook the barley and vegetables on the stovetop as directed, then stir in the canned soup and peas. The canned soup is already cooked, and a long slow-cooker cook can make its vegetables too soft. If using a slow cooker for convenience, avoid leaving it on warm for extended periods and follow the appliance’s food-safety instructions.
Is Progresso Light savory vegetable barley soup gluten-free?
Barley contains gluten, so this recipe is not gluten-free as written. Check the can’s current ingredient and allergen information, since products can change. For a gluten-free adaptation, choose a clearly labeled gluten-free vegetable soup and replace the barley with rice cooked separately.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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