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    Home » Recipes » Soup

    Vegetable Barley Soup

    Nov 1, 2012 by Kaitlin

    This comforting vegan Vegetable Barley Soup recipe is simple to prepare and so hearty, satisfying, and cozy. Plus it's easy to customize with your own favorite vegetables! (Vegan, oil-free.)

    Bowl of vegan vegetable barley soup topped with parsley

    Vegetable Barley Soup is such a classic cold-weather comfort meal because it's so warm and cozy.

    The addition of chewy, tender pearled barley makes it feel so pleasantly filling and satisfying.

    In the winter, I like to use whatever frozen vegetables I have on hand. (Usually peas, sweet corn, green beans, and broccoli.)

    But feel free to customize this soup with your own favorites because it's very versatile!

    Raw pearled barley in a glass jar with wooden spoon

    Ingredients for Vegetable Barley Soup

    For this recipe you will simmer in a large pot:

    • Yellow onion: Or you can use sweet onion or white onion instead.
    • Carrot
    • Fresh garlic cloves: Or substitute dried garlic powder if desired.
    • Canned diced tomatoes: Either regular, fire-roasted tomatoes, or petite diced tomatoes.
    • Vegetable broth: Be sure to use low sodium if needed.
    • Pearled barley: Or substitute with whole grain farro, brown rice, quinoa, etc.
    • Green beans: I use frozen, but fresh works great too. There's no need to thaw your frozen veggies before adding them to the pot.
    • Sweet corn: Frozen, canned, fire-roasted, etc.
    • Peas: I use frozen.
    • Dried basil + dried oregano: Be sure your pantry spices are fresh (not expired) for best flavor.
    • White miso: This is optional but recommended for taste. It's a fermented soybean paste that provides delicious umami flavor to the broth.
    Bowl of soup garnished with fresh parsley

    Customizing

    Veggies: Add celery, cabbage, potato, bell pepper, mushrooms, zucchini, spinach, kale, etc.

    Gluten-free option: Barley contains gluten, so for those with allergies or sensitivities, replace it with 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).

    Garnish: Top your bowl with fresh herbs like parsley or basil before serving. Or simply a squeeze of fresh lemon juice for acidity. If you like spice, a dash of hot sauce is great too.

    Vegetable Barley Soup in a bowl with spoon

    Storing

    Store leftovers in an airtight container in the refrigerator. We find it keeps for about 4-5 days. Simply reheat in a microwave when ready to enjoy.

    Freezing note: I have not 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.

    Soup in a white bowl with spoon

    For more inspiration, also browse all vegan soup recipes.

    Bowl of vegan vegetable barley soup topped with parsley

    Vegetable Barley Soup

    A classic comfort meal that is so hearty, satisfying, and cozy. Plus easy to customize with your own favorite vegetables!
    5 from 7 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Soup
    Cuisine: Oil-Free, Vegan
    Servings: 6 large bowls

    Ingredients

    • 1 yellow onion
    • 2 carrots
    • 3-4 cloves garlic
    • 15 oz. can diced tomatoes (or fire-roasted)
    • 6 cups vegetable broth
    • 3/4 cup pearled barley, uncooked
    • 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.)
    • Meanwhile, dice carrot and mince garlic.
    • When onions are translucent, add carrot, garlic, basil, and oregano. Stir and sauté 1 minute.
    • Add broth, tomatoes with juice, and green beans. Increase heat and bring to a light boil.
    • Rinse barley well.
    • When broth is lightly boiling, add barley. Stir and reduce heat to medium-low. Simmer for about 35-40 minutes or until barley is tender. (Add more broth or water if desired as the barley will soak up some liquid.)
    • When barley is cooked, stir in sweet corn and peas. Heat for 5 more minutes.
    • Optional (but recommended!) miso addition: in a small bowl, whisk 1 Tbsp. white miso with 1/3 cup warm water to remove clumps. Add to pot right before serving and stir well to combine. (Or simply salt/pepper to taste as needed.)
    • Great served with chopped parsley (or your favorite herbs).

    Notes

    Tomato: For a more pronounced tomato flavor, feel free to add another can of diced tomatoes (or fire-roasted), tomato paste, or tomato sauce.
    Gluten-free version: Substitute the barley with rice, quinoa, lentils, or even your favorite GF pasta, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegetable Barley Soup
    Amount per Serving
    Calories
    189
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    486
    mg
    14
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    4435
    IU
    89
    %
    Vitamin C
     
    24
    mg
    29
    %
    Calcium
     
    68
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Vegetable Barley Soup recipe, also check out:

    • Spring Minestrone
    • Mushroom Barley Soup
    • Chickpea Noodle Soup
    • Vegan Corn & Potato Chowder

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Jenny

      February 27, 2022 at 7:21 pm

      5 stars
      Excellent! I topped with some balsamic vinegar and it was delicious! Thank you for this easy and simple meal.

      Reply
      • Kaitlin

        February 28, 2022 at 7:36 am

        Awesome idea with the balsamic, Jenny! Love that. Thanks for giving it a try and sharing your helpful feedback!

        Reply
    2. Jacqui

      January 05, 2022 at 2:20 pm

      5 stars
      Such a lovely recipe! This soup is super delish, healthy and comforting. Perfect for the cold season.

      Reply
      • Kaitlin

        January 05, 2022 at 2:48 pm

        Thanks, Jacqui! Glad you enjoyed.

        Reply
    3. Mary Lord

      December 14, 2020 at 5:59 am

      Wondering how well this would do in an Instant Pot?

      Reply
      • Kaitlin McGinn

        December 19, 2020 at 2:31 pm

        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!

        Reply
    4. Terri S

      March 30, 2020 at 8:07 pm

      5 stars
      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!!

      Reply
      • Kaitlin McGinn

        April 15, 2020 at 12:10 pm

        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

        Reply
    5. Empressa Komlo

      August 03, 2018 at 5:49 pm

      I am going to make this in the crock pot today! Will let you know how it turns out.

      Reply
      • Kaitlin | The Garden Grazer

        September 05, 2018 at 4:33 pm

        So great! Would love to hear how it turned out for you in the crock pot.

        Reply
    6. G Buck

      September 28, 2017 at 10:38 pm

      I have made this soup with barley (something my wife showed me 40 years ago) but plan to try it with quinoa next time I make veggie soup. Thanks for the idea. Question for you: can this be made in a crock pot without sautéing the carrots, onion and garlic?

      Reply
      • Kaitlin | The Garden Grazer

        October 02, 2017 at 4:08 pm

        Fantastic idea swapping out the barley with quinoa. I can't speak from experience, but I bet it would be a great crock pot meal as well. Would love to hear if you give it a try!

        Reply
    7. Jacque

      October 01, 2015 at 11:06 pm

      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!

      Reply
      • Kaitlin | The Garden Grazer

        October 03, 2015 at 2:52 pm

        Great to hear!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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