This ultra-comforting Vegetable Barley Soup recipe is so simple to prepare! It's hearty, nourishing, and immensely satisfying. Plus easy to customize with your favorite veggies! (Vegan, oil-free.)

Bowl of vegan vegetable barley soup topped with parsley

This nourishing Vegetable Barley Soup recipe is a cozy comfort meal that tastes absolutely delicious!

Colorful veggies and hearty barley are a match made in heaven. Then we season the broth with garlic, herbs, and a recommended miso slurry for umami flavor. (So good!)

Plus it's incredibly easy to make with pantry staples and whatever frozen vegetables you have on hand. Simply swap in your own favorites!

The chewy, tender texture of barley is perfect in soup. It makes it feel pleasantly filling and satisfying. This one-pot wonder is great for weeknights, take-along lunches, or anytime your soul needs some hearty, warming goodness.

Onion, tomatoes, carrot, garlic, peas, corn, carrot, and fresh herb ingredients laid out on a metal tray

Ingredients for Vegetable Barley Soup

For this recipe, you'll simmer in a large pot on the stove:

Yellow onion: Or you can use sweet onion or white onion instead.
Carrot
Fresh garlic cloves: I like the taste of fresh, but you can substitute dried garlic powder if desired. Feel free to use even more for a stronger flavor!
Canned diced tomatoes: Either regular, fire-roasted tomatoes, or petite diced tomatoes work great.
Vegetable broth: Be sure to use low sodium if needed.
Barley: You can use quick-cooking barley, pearled barley, or hulled barley for this recipe! See the notes below the recipe for guidance on cooking times for each one. (Or simply consult the packaging you purchased it in.) Use hulled barley for a whole grain option.
Green beans: I use frozen, but fresh work great too. There's no need to thaw your frozen veggies before adding them to the pot.
Sweet corn: Either frozen, canned, or fire-roasted.
Peas: I use frozen, but again, you can use fresh if you prefer.
Dried basil & dried oregano: Be sure your pantry spices are fresh (not expired) for best flavor.
White miso: This is optional but recommended for flavor. It's a fermented soybean paste that provides delicious umami flavor to the broth! We'll stir it in right before serving. (If you don't have this ingredient, then simply add salt and black pepper to taste.)

Ladle lifting up vegetable barley soup from a large pot while cooking

Customizing

Veggies: Swap in your favorites or whatever you need to use up! Try celery, cabbage, broccoli, cauliflower, potato, bell pepper, mushrooms, zucchini, spinach, kale, butternut squash, etc.

Gluten-free option: Barley contains gluten, so for those with allergies or sensitivities, replace it with brown rice, white rice, quinoa, or your favorite gluten-free pasta.

Herbs & spices: Change up the flavor and stir in other herbs to the pot. Use Italian seasoning, thyme, or parsley. Or let the soup simmer with bay leaves (be sure to remove the leaf before serving).

Beans: For added plant-based protein and fiber, stir in a can of garbanzo beans (chickpeas), white beans, or kidney beans.

Vegetable Barley Soup in a bowl with spoon

Serving

Garnish: Top your bowl with fresh herbs like parsley or basil before serving. Or if you like it spicy, add a dash of hot sauce to taste.

Acidity: Pour in a tablespoon vinegar (more or less) to the pot for extra flavor and seasoning. Either apple cider vinegar or balsamic vinegar are tasty. Or add a squeeze of fresh lemon juice right before serving.

Storing

Let the soup cool, then store leftovers in an airtight container in the refrigerator. I find it keeps for about 4-5 days. Reheat in the microwave when ready to enjoy.

Freezing note: I haven't tried this as a freezer meal, but I'm guessing it would do very well! Just be sure to let it cool completely before you freeze it. Then enjoy within 1-2 months.

For more inspiration, also browse all vegan soup recipes.

Vegetable Barley Soup (Easy, Vegan!)

A thick & nourishing barley soup that's ultra-comforting and simple to prepare. Plus you can customize it with your own favorite veggies!

5 from 10 votes

Print Recipe Pin Recipe Comment

Prep Time: 15

Cook Time: 45

Total Time: 1

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Soup

Cuisine: Oil-Free, Vegan

Servings: 6

Ingredients

1 yellow onion
2 medium carrots
4 cloves garlic
6 cups vegetable broth
15 oz. can diced tomatoes
3/4 cup barley (see notes below)
1 1/2 cups cut green beans (I use frozen)
1 cup sweet corn (I use frozen)
1 cup peas (I use frozen)
1 tsp. dried basil
1/2 tsp. dried oregano

Optional additions:

1 Tbsp. white miso (to stir in at the end)
Fresh parsley for garnish

Instructions

Dice onion.
In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté method, adding more as needed.)
Meanwhile, dice carrot and mince garlic.
When onions are translucent, add carrot, garlic, basil, and oregano. Stir and sauté 1 minute.
Add broth, tomatoes, barley (rinsed), green beans, corn, and peas. Increase heat and bring to a light boil. Then stir and reduce heat to medium-low.
Cover and simmer for 20-50 minutes depending on the type of barley you're using. (See notes below for guidance.) Simmer until barley is desired tenderness.
Optional (but recommended) miso addition: In a small bowl, combine 1 Tbsp. white miso with 1/3 cup warm water. Whisk well to remove clumps. Add miso slurry to the soup pot at the end of cooking time. Stir well to combine. (Or simply salt & pepper to taste.)
Served with chopped parsley or your favorite herbs.

Notes

Quick-cooking barley: Simmer for 15-20 minutes.

Pearled barley: Simmer about 40 minutes or until desired tenderness.

Hulled barley: Simmer about 50 minutes, or until desired tenderness.

Frozen veggies: To keep these more "fresh" tasting, feel free to add during the last 10 minutes of cooking time.

Gluten-free option: Substitute the barley with rice, quinoa, lentils, or even your favorite GF pasta, etc.

Recipe originally published November 2012. Updated December 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegetable Barley Soup (Easy, Vegan!)

Amount per Serving

Calories

183

% Daily Value*

Fat

Saturated Fat

0.3

Polyunsaturated Fat

Monounsaturated Fat

0.2

Potassium

522

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

4435

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Vegetable Barley Soup (Easy, Vegan!)

Ingredients for Vegetable Barley Soup

Customizing

Serving

Storing