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!
Servings6
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)
Calories: 183 kcal | Carbohydrates: 39 g | Protein: 7 g | Fat: 1 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.2 g | Potassium: 522 mg | Fiber: 9 g | Sugar: 9 g | Vitamin A: 4435 IU | Vitamin C: 24 mg | Calcium: 69 mg | Iron: 3 mg