Vegetable Barley Soup (Easy, Vegan!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
183 kcal
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Course
Main Course, Soup
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Cuisine
Vegan
Vegetable Barley Soup (Easy, Vegan!)
Description
Vegetable Barley Soup (Easy, Vegan!) combines diced onion, carrot, and garlic sautéed briefly in a stockpot before adding vegetable broth, canned diced tomatoes, barley, and a mixture of green beans, sweet corn, and peas. Dried basil and oregano season the soup, which is then simmered until the barley reaches the desired tenderness. The cooking duration varies depending on the barley type, with quick-cooking barley needing less time and hulled barley requiring longer.
The result is a hearty, textured soup where the chewy barley contrasts with tender vegetables and the savory broth is brightened by tomato and herbs. An optional addition of white miso stirred in at the end introduces subtle umami that enhances overall flavor. Garnishing with fresh parsley adds a fresh note to finish.
This soup serves well as a filling main course or a warming starter, suitable for those following a vegan diet or anyone looking for a nourishing vegetable-rich meal. It can also be adapted by substituting barley for gluten-free grains or legumes.
To preserve frozen vegetables’ freshness, add them during the last 10 minutes of cooking. Storage and reheat instructions follow common soup practices.
Ingredients
- 1 yellow onion
- 2 carrot medium
- 4 cloves garlic
- 6 cups vegetable broth
- 15 oz. diced tomatoes canned
- 3/4 cup barley (see notes below)
- 1 1/2 cups green beans I use frozen, cut
- 1 cup sweet corn (I use frozen)
- 1 cup pea (I use frozen)
- 1 tsp. basil dried
- 1/2 tsp. oregano dried
Optional additions:
- 1 Tbsp. white miso (to stir in at the end)
- parsley fresh, 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 requires about 15-20 minutes simmering, while pearled barley takes around 40 minutes, and hulled barley about 50 minutes for desired tenderness.
- Adding frozen vegetables in the last 10 minutes keeps their freshness and texture.
- For a gluten-free option, barley can be replaced by rice, quinoa, lentils, or gluten-free pasta.
- White miso adds depth if stirred in at the end, but salt and pepper alone suffice if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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