Vegetable Barley Soup

This vegan vegetable barley soup is hearty, nutritious and incredibly tasty. It’s easy to make and is a great fall or winter meal.

Vegetable barley soup is loaded with wholesome veggies and barley simmered in a flavorful broth. If you’re in the mood for some vegan comfort food, this soup has got you covered.

Barley adds a great texture and makes the soup more satisfying.

It’s also easy to customize to include your favorite veggies and spices. This version includes miso paste for some extra umami.

Serve up a bowl as a main meal or easy appetizer.

Key tips to follow

1. Use pearl barley for a nice soft chew

Pearl barley is the polished version of hulled barley. While hulled barley would work for this soup, pearl barley has a softer, less dense texture. Plus it still contains a lot of fiber.

2. Cook the barley ahead of time

If you are meal prepping for the week, you can plan ahead and cook your barley the day before you make this soup (I just shared a helpful post on How To Cook Barley if you need any tips).

The soup will come together a lot quicker and you’ll have more control over the consistency.

I prefer to rinse the barley after cooking to remove extra starch that could make the soup too thick. This is optional, however.

3. Prepare your vegetables before you cook

As the French say, prepare your mise-en-place. Make sure you wash and chop all your vegetables and herbs before you start cooking the soup.

You’ll see that this recipe comes together quickly. To prevent burning, have all your ingredients measured out and ready to go before turning the stove on.

Ingredients you’ll need

(Full recipe at the end)

• Cooked barley
• Olive oil
• Onion
• Carrot
• Celery
• Tomatoes or tomato paste
• Garlic

• Vegetable Broth – I used Low Sodium Better than Bouillon Vegetable Base mixed with water. The original is much saltier, so adjust as needed.
• Miso Paste – Optional but adds extra savouriness to the dish. Brown or white works fine.
• Fresh parsley
• Thyme
• Bay Leaves
• Red Pepper Flakes – Optional, but add a nice kick.
• Salt and Pepper – To taste. The vegetable bouillon and miso are salty, so I used a very small amount of salt.

How to Make Vegan Vegetable Barley Soup

Here are the basic steps:

1. Cook your aromatics. Start by heating olive oil in a large soup pot on low heat.

2. Add chopped onions, carrots, and celery. When the onions are translucent, add the garlic and tomatoes.

3. Stir in the miso paste and vegetable broth. Add your herbs.

4. Bring to a boil then lower the heat to a simmer for 20 minutes.

5. Stir in your cooked barley. Add water if needed. Cook for 5 minutes then taste for seasoning.

6. Remove from heat and serve!

Recipe Variations or Substitutions

Gluten-free Substitution for Barley

If you are in need of a gluten-free alternative, you can substitute barley for brown rice, quinoa, or amaranth. All are seeds instead of grains. Any of these options would work really well.

Other Substitutions for Barley

If you’re craving soup, but don’t have barley on hand, no problem! Instead, try Israeli couscous, orzo pasta, ditalini pasta or any small pasta shape.

Herbs

Try cilantro instead of parsley. Marjoram and oregano are great substitutions for thyme. Although, bay leaves seem irreplaceable, feel free to omit them.

Red Pepper Flakes

Substitute any dried pepper spice, including cayenne pepper and chili powder. You can also use some fresh chopped chilis.

Vegetables

Lots of alternatives to choose from! From potatoes and bell peppers to greens such as broccoli and cauliflower. Use whatever you have on hand or make it your own.

Storage Tips

First, let the soup cool to room temperature. Do not let it sit out for more than 2 hours.

Portion into airtight containers or plastic bags. Store in the refrigerator for 3 days or freezer for up to 3 months.

How to reheat

To reheat from the fridge, you can use the microwave or stovetop. A single portion can be microwaved for 2 minutes. Multiple portions are best reheated on the stovetop for 5-10 minutes on low heat.

To reheat frozen soup, the steps vary depending on the amount and packaging.

Reheat single portions in the microwave directly from the freezer. Make sure it’s in a microwave-safe container!

Frozen soup stored in a plastic bag is easy to remove. Empty it into a microwave-safe bowl to reheat.

A large batch of frozen soup can be thawed and heated in a microwave-safe container. Hit the defrost setting on the microwave. Or place it into a pot and reheat on the stove.

Serving Suggestions

Vegan barley soup can be served alongside any bread of your choice, a sandwich, or a salad.

Garlic bread, biscuits, dinner rolls, and toast are all delicious for dunking into your soup.

A small sandwich with roasted veggies or vegan sausage rolls would also be a great side for this soup.

A salad with leafy greens and vegetables would be a nice light and refreshing side dish.

More comforting soup recipes

• Vegetable Gyoza Soup
• Vegan Zuppa Toscana
• Vegan Pumpkin Gnocchi Soup
• Vegan Soup for Colds
• Vegan Tomato Basil Soup
• Vegan Carrot Ginger Soup
• Vegan Cream of Mushroom Soup