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Vegetable Barley Soup (Easy, Vegan!)
5 from 30 votes

Vegetable Barley Soup (Easy, Vegan!)

This Vegetable Barley Soup features a medley of vegetables and barley simmered in vegetable broth with diced tomatoes and savory herbs for a comforting vegan meal. The barley adds a chewy, nutty texture that complements the tender vegetables like green beans, corn, and peas. The broth gains depth from aromatic onion, garlic, and optional white miso, creating a rich, warming soup suitable for cooler days or simple wholesome eating.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6
Calories: 183 kcal
Course: Main Course, Soup
Cuisine: Vegan

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

    Cup of Yum
  1. Dice onion.
  2. 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.)
  3. Meanwhile, dice carrot and mince garlic.
  4. When onions are translucent, add carrot, garlic, basil, and oregano. Stir and sauté 1 minute.
  5. 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.
  6. 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.
  7. 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.)
  8. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 183

% 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.