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My one-pot vegetable barley soup combines mushrooms, chickpeas, and leafy greens (kale or spinach) simmered in a tomato-herb broth seasoned with smoked paprika, then finished with lemon juice and parsley. This rustic, healthy, dairy-free, vegan barley soup is economical and budget- and meal-prep-friendly.
Everyday Wellness Soup: Vegan, Protein-Packed, & Fiber-Rich
This barley soup is entirely plant-based-vegetarian and vegan-yet surprisingly protein-rich thanks to chickpeas (with a little extra from barley and mushrooms), so a bowl actually keeps you satisfied through lunch or a weeknight dinner. Barley, veggies, and chickpeas also load it with soluble and insoluble fiber - which we all need for proper digestion. The mix of carrots, leafy greens, tomatoes, and mushrooms brings vitamins A, C, K, folate, potassium, and antioxidants. This healthy vegetable barley soup is naturally low in saturated fat since it's broth-based with olive oil; just choose low-sodium broth and salt to taste if you're watching sodium.
Budget-Friendly & Meal-Prep Friendly
I made this barley soup almost entirely from pantry staples-pearl barley, canned tomatoes, dried herbs, and shelf-stable broth-so it's affordable and easy to scale. It reheats beautifully, freezes well, and thickens slightly over time (I simply loosen leftovers with a splash of broth or water). If you love rustic, economical soups, be sure to check out my other cozy soups: chicken enchilada soup, fan-favorite sausage potato soup, meatless Hungarian mushroom soup, and vegetarian winter minestrone with butternut squash and kale.
Vegetable Barley Soup (Vegan & Protein-Rich)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 cup mushrooms sliced
- 1 cup pearl barley rinsed
- 14 oz canned diced tomatoes with juices
- 6 cups vegetable broth
- 1 cup canned chickpeas or cooked, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 bay leaves
- Salt and black pepper to taste
- 2 cups kale or fresh spinach, roughly chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften and become fragrant.
- Stir in the mushrooms and cook for another 5-7 minutes, until they release their moisture and start to brown.
- Add the rinsed barley, diced tomatoes with their juices, thyme, oregano, smoked paprika, bay leaves, and a generous pinch of salt and pepper. Stir to combine.
- Add the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the barley is tender.
- Stir in the chickpeas and spinach or kale. Simmer for another 5-7 minutes, until the greens are wilted and tender.
- Taste the soup and adjust the seasoning with additional salt, pepper, and lemon juice. Discard the bay leaves.
- Ladle the soup into bowls and garnish with chopped parsley. Serve hot.
- Step-by-step photos: I provide very helpful step-by-step photos below this recipe card - scroll down. ⬇️ ⬇️
Notes
- Make it ahead: This soup keeps well in the fridge for up to 5 days and freezes beautifully. If you're planning to make it in advance, I recommend leaving out the greens until reheating to keep them vibrant. Be aware that the barley will continue to absorb liquid as it sits, so you may need to add extra broth or water when reheating.
- Gluten-free alternative: Swap pearl barley for brown rice or quinoa -just adjust the cooking time as needed. Make sure your vegetable broth is certified gluten-free.
- Add extra flavor: Use a rich homemade vegetable broth, or stir in a teaspoon of miso paste or nutritional yeast for added depth and umami.
- Serve with: Crusty sourdough bread or a grilled vegan cheese sandwich makes this soup a complete satisfying meal. I also recommend a warm slice of my very popular homemade bread machine loaf, or my homemade rustic seeded rye bread. If entertaining, you can make something more fancy like my garlic-butter dinner rolls, savory bacon-and-cheddar scones, or garlic bread.
- Toppings: Add a dollop of vegan pesto or a swirl of cashew cream just before serving. Or, stir in my homemade basil pesto.
Frequently Asked Questions
- Can I make this in a slow cooker? Yes. Sauté onions/garlic/carrots/celery and bloom spices on the stove (key for flavor), then transfer to slow cooker with barley, tomatoes, broth, bay, salt/pepper. Cook LOW 6-7 hours or HIGH 3-4 hours until barley is tender. Stir in chickpeas and greens for the last 10-15 minutes; finish with lemon and parsley.
- Why is my barley too soft or too firm? Pearl barley should be tender with a bit of chew at 35-40 minutes. If too firm, simmer 5-10 minutes more with a splash of broth. If too soft, note your brand cooks faster; next time start checking at 25-30 minutes or use hulled barley for more chew.
- How do I keep leftovers from turning too thick? Barley continues to absorb liquid. I store extra broth separately, then loosen leftovers with ¼-½ cup broth or water per serving when reheating. Recheck salt and lemon.
- Is this soup gluten-free? Barley contains gluten. For a GF version, sub short-grain brown rice, wild rice blend, or quinoa (quinoa cooks faster; add it in the last 15 minutes).
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Vegetable Barley Soup (Step-by-Step Photos)
- Gather all the ingredients - this photo conveniently shows every single ingredient you need (labeled):
- Sauté veggie base: Heat oil in a large pot over medium. Add onion, garlic, carrots, and celery; sauté 5-7 min until softened.
- Add mushrooms: cook 5-7 min until they release liquid and begin to brown.
- Stir in the rest of the ingredients: barley, diced tomatoes (with juices), thyme, oregano, smoked paprika, bay leaves, salt, and pepper.
- Pour in broth; bring to a boil.
- Simmer covered 35-40 min until barley is tender.
- Add chickpeas and spinach/kale; simmer 5-7 min to wilt.
- Adjust seasonings: Finish with lemon juice; adjust salt/pepper, discard bay leaves, and serve topped with parsley.
Ingredients & Substitutions
- Barley → Can't find pearl barley or need it gluten-free? Use farro (chewy, quicker), brown rice (GF, longer cook), or quinoa (GF, add in last 15 minutes so it doesn't mush).
- Chickpeas → Swap with cannellini or great northern beans for the same creamy protein vibe. No beans? Add diced potatoes and a handful of lentils.
- Mushrooms → Not a fan? Skip 'em and boost flavor with soy sauce, or toss in sun-dried tomatoes or bell peppers.
- Greens (spinach/kale) → Use Swiss chard, baby spinach, or even frozen spinach-no need to thaw, just simmer a few extra minutes.
- Diced tomatoes → Try fire-roasted for smokiness or crushed tomatoes for a thicker broth. You can also use tomato sauce + water.
- Veg broth → Water is fine-just season a touch more and add a splash of soy sauce or better-than-bouillon for flavor.
- Smoked paprika → Sub sweet paprika + a pinch of chipotle or a drop of liquid smoke for that cozy warmth.
- Lemon juice → Use lime juice instead.
Serving Suggestions
I keep it simple and classic-I like to serve my vegetable barley soup with (you guessed it!) bread: a warm slice of my very popular homemade bread machine loaf, or my homemade rustic seeded rye bread. If entertaining, I will make something more fancy like my garlic-butter dinner rolls, savory bacon-and-cheddar scones, or garlic bread. My husband always wants a salad with his meals (trying to be healthy), so I'll serve this with my blueberry-mango spinach salad or apple-pear-arugula salad. If friends are coming, for a fancy presentation I might swirl in my homemade basil pesto or gremolata, add a drizzle of chili oil, and-if we're not keeping it vegan-a little shaved Parmesan (or nutritional yeast for my vegan friends). This vegetable barley soup is also great with a dollop of plain yogurt or sour cream (or dairy-free versions of either).
Storage & Reheating
Leftovers hold up really well. I keep the soup in the fridge for 4-5 days-barley does tend to absorb the broth, so I just splash in a little water or stock when I reheat. Freezing's totally fine too; if I know I'm freezing, I undercook the barley by a few minutes, then thaw overnight and warm gently on the stove. You can also microwave it in 60-90 second bursts, stirring in between.
I made this soup 2 days ago without changing any of the ingredients. Very tasty, it was approved by my husband, a retired French Chef. Perfect soup for cold evenings in the Midwest.
Oh WOW—approved by a retired French Chef?! That’s the ultimate compliment!! 🙂 ❤️❤️ So happy you both enjoyed it!
How big is the serving size? 1 cup? 1 1/2 cups?
Hi Jodi, the serving size would be 1.5 cups per serving!
Can lentils be used to place the barley?
Hi Cindy! Yes — you can swap in lentils instead of barley here. Use ½ to 1 cup dry lentils (depending on how many you want), and add them about 20‑25 minutes before the end of the cooking time so they become tender but not mushy. The texture will change (lentils soften more than barley), so you may want to adjust the broth or add a splash of extra seasoning to keep things balanced.
Is it possible to add some type of meat protein to this recipe and if yes, what would you suggest?
Adding beef would be a classic - use stew meat (¾–1 lb). Sear the cubes first to get color, then plan to simmer the soup longer—about 60 minutes total—so the beef turns tender (add a splash more broth if it reduces too much). Add greens at the end like normal.
If you’ve got Italian sausage (8–12 oz), take it out of the casing and brown it first in the pot with a little oil, 5–7 minutes. Scoop out excess fat if it’s a lot, then continue with the onion/carrots/celery step. Sausage works great with the thyme/oregano/smoked paprika.
You can also stir in 2 cups shredded rotisserie chicken during the last 5–7 minutes with the greens.
love most of your recipes, this one is great, I have most of the ingredients, perfect for this time of the year, thank you!!!
Marcy, you're so welcome! Thank you for your lovely comment! 🙂