Out of Barley, one case
Barley substitutes for soup
5 options, ranked, with the exact amount
Use Farro
Same amount as the barley
The best substitutes for barley in soup are farro, brown rice, or quinoa, depending on the use. Use 1:1 ratio and follow these soup-specific techniques for optimal results.
- Best for —
- beef barley soup
One casethe full barley card
Why it works
BarleyBarley works well in soup due to its nutty flavor and chewy texture that adds substance and flavor. The recommended substitutes work because they provide similar texture and can be used in the same soup applications. Each substitute offers different benefits depending on your specific needs and the type of soup you're making.
Every option, one card
Ranked| # | Substitute | Instead of barley |
|---|---|---|
| 1 | Farrobeef barley soup | Same amount |
| 2 | Brown ricebeef barley soup | Same amount |
| 3 | Quinoavegetable soup | Same amountTweak it |
| 4 | Wheat berriesbeef barley soup | Same amount |
| 5 | Bulgurvegetable soup | Same amount |
Farro
nutty
Ancient wheat grain with similar nutty flavor and chewy texture. Good substitute for barley in soup.
- Best for
- beef barley soup, vegetable soup, when you want nutty flavor, when you want chewy texture
- Texture
- chewy
Similar nutty flavor to barley but slightly different texture. Cook for 20-25 minutes until tender.
Brown rice
nutty
Whole grain rice with similar nutty flavor and chewy texture. Good substitute for barley in soup.
- Best for
- beef barley soup, vegetable soup, when you want whole grains, when you want nutty flavor
- Texture
- chewy
Similar nutty flavor to barley but different texture. Cook for 45-50 minutes until tender.
Quinoa
different taste, similar texture
Protein-rich grain with different flavor than barley but similar texture. Good substitute for barley in soup.
- Best for
- vegetable soup, when you want protein, when you want quick cooking, when you want gluten-free
Different flavor than barley but similar texture. Cook for 15-20 minutes until tender. Rinse before cooking.
Wheat berries
nutty
Whole wheat kernels with similar nutty flavor and chewy texture. Good substitute for barley in soup.
- Best for
- beef barley soup, vegetable soup, when you want whole grains, when you want nutty flavor
- Texture
- chewy
Similar nutty flavor to barley but different texture. Cook for 45-60 minutes until tender.
Bulgur
nutty
Cracked wheat with similar nutty flavor and chewy texture. Good substitute for barley in soup.
- Best for
- vegetable soup, when you want quick cooking, when you want nutty flavor, when you want chewy texture
- Texture
- chewy
Similar nutty flavor to barley but different texture. Cook for 15-20 minutes until tender.
How it behaves in this recipe
When substituting barley in soup, consider the nutty flavor and chewy texture you want. The recommended substitutes work because they provide similar functionality to barley in soup applications.
Tips for substituting barley
5 tips- Barley adds nutty, chewy texture to soups and stews
- Add barley to soups during the last 30 minutes of cooking to prevent overcooking
- Rinse barley before cooking to remove any dust or debris
- Cook barley in plenty of salted water for 25-30 minutes until tender but still chewy
- Store barley in airtight container in cool, dry place for up to 2 years
Notes on barley
- Use farro for similar nutty flavor and chewy texture
- Use brown rice for similar whole grain benefits
- Consider the specific soup when choosing your substitute
- Use quinoa for protein-rich alternative
Questions
5 questionsCan I use farro instead of barley in soup?
Yes, farro is a good substitute for barley in soup. It has a different texture but similar nuttiness and can be used in most soup recipes.
What's the difference between barley and farro in soup?
Barley is a type of grain with a chewy texture, while farro is an ancient wheat grain with a similar texture. Both have nutty flavor but different compositions.
Can I use brown rice instead of barley in soup?
Yes, brown rice can substitute for barley in soup. It has similar nutty flavor and whole grain benefits, though it has a different texture.
Can I use quinoa instead of barley in soup?
Yes, quinoa can substitute for barley in soup. It has different flavor but similar texture and is protein-rich.
Do I need to adjust the recipe when substituting barley in soup?
Generally no ratio adjustment is needed, but consider the cooking time. Some substitutes may need more or less cooking time to achieve the desired tenderness.