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.)
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.
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.)
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.
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!)
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
Nutrition Per Serving (Estimate)
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.
If you're enjoying this vegan Vegetable Barley Soup recipe, also check out:
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Jennifer says
A wonderfully comforting soup! I used Costco organic frozen mixed vegetables (peas, carrots, corn & green beans) for simplicity and subbed whole grain sorghum for a GF alternative to barley. Turned out fantastic! Thanks as always for sharing your wholesome and delicious recipes!
Kaitlin says
Sorghum, yes! What a smart GF substitution for achieving a similar hearty texture and nutty flavor. I love that so much. Thanks for sharing this creative & helpful feedback! So glad you enjoyed it with your fun twist!
Jean says
I have some cooked barley in freezer. Would that work, adding toward the end of cook time or is it essential for optimal flavor to cook the barley with the veggies?
Kaitlin says
Hello, Jean! I think that would work just fine! I'd simmer the soup for about 20-25 minutes to develop the flavor, then add the barley towards the end of cooking time as you mentioned. Would love to hear if you give it a go!
Jenny says
Excellent! I topped with some balsamic vinegar and it was delicious! Thank you for this easy and simple meal.
Kaitlin says
Awesome idea with the balsamic, Jenny! Love that. Thanks for giving it a try and sharing your helpful feedback!
Jacqui says
Such a lovely recipe! This soup is super delish, healthy and comforting. Perfect for the cold season.
Kaitlin says
Thanks, Jacqui! So glad you enjoyed and thanks for sharing your kind feedback!
Mary Lord says
Wondering how well this would do in an Instant Pot?
Kaitlin says
Hello, Mary! I haven't tried this in the Instant Pot, but I think it'd do well. (I'm guessing about 20 minutes on high pressure, then let it naturally release.) Would love to hear if you give it a go!
Terri S says
Made this tonight, and had to sub out the barley with Risoni (Trader Joe's lentil and chickpea flour "rice substitute" although it's not like rice at all to me ha!) I didn't want to go to the stores as I'm currently minimizing trips. This soup was DELICIOUS! So flavorful and healthy, and despite it being a 'soup' it had a fresh taste like spring. Will definitely make again!!
Kaitlin says
What a fun substitute! Trader Joe's is awesome. Always so grateful for your kindness and feedback on the recipes. Sending love your way. -Kaitlin
Jacque says
This is the second time I've made this and it is so good. The only thing I changed was to add all chicken broth and no water (because I have so much chicken broth in the freezer), and it is very savory. Thank you for this recipe!
Kaitlin says
Great to hear you enjoyed, Jacque!