Vegetable Barley Soup (Easy, Vegan!)
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
183 kcal
-
Course
Main Course, Soup
-
Cuisine
Vegan
Vegetable Barley Soup (Easy, Vegan!)
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A thick & nourishing barley soup that's ultra-comforting and simple to prepare. Plus you can customize it with your own favorite veggies!
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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 Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.2g
Potassium
522mg
(15%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
4435IU
(89%)
Vitamin C
24mg
(27%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Potassium | 522mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 4435IU | 89% |
| Vitamin C | 24mg | 27% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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