Vegan Barley Soup

Try this vegan barley soup for a cozy, comforting meal that’s effortless to whip up! Featuring pearled barley, white beans, and savory veggies, it’s packed with flavor while being light on the wallet. Plus, it’s easy to prep in advance, making dinners a breeze all week long!

If you want a meal perfect for chilly nights, this barley vegan soup is full of wholesome goodness that hugs you from the inside out. And if you’re craving another healthy, fall-approved dinner, don’t miss out on my vegan butternut squash soup!

Why I Love This Recipe

This vegan barley soup recipe keeps things simple with basic ingredients like barley, beans, and veggies. It also comes together in one pot, meaning fewer dishes and less cleaning time!

The flavors are ultra-savory and comforting thanks to fresh garlic and miso paste. I also love to add lemon juice and peel for a bright, zesty touch and dill to give the soup a fresh finish.

Whether you’re cooking for your family or meal-prepping for the week ahead, this vegan-friendly soup is a total crowd-pleaser (and it’s even kid-approved!).

Ingredient Notes

Here’s a full breakdown of everything you’ll need for this vegan barley soup recipe. (It’s all super easy to find!)

• Pearled Barley: Barley is an excellent source of fiber, which adds a chewy texture and helps thicken the soup. Look for it in any grocery store's grains or bulk foods aisle.
• White Beans: Boost the protein content and make the soup feel more satiating. They also have a mild, creamy flavor that pairs well with savory ingredients.
• Mirepoix: Onion (white or yellow), carrots, and celery create a savory base, adding depth and sweetness as the soup cooks.
• Diced Tomatoes: Add acidity and richness to the soup, balancing out the savoriness. Use canned diced tomatoes (or fire-roasted diced tomatoes for a smoky note).
• Tuscan Kale: Also known as dinosaur kale, this nutrient-dense green adds a tender texture and pop of color. Feel free to use other kale varieties like curly and red Russian.
• Lemon: You’ll need both the peel and juice to brighten the soup up with a citrusy zing.
• Vegan Butter: Provides a creamy, rich base for sautéing the vegetables. Use your favorite brand and type, or try some homemade vegan butter.
• Garlic: Adds aromatic depth and richness to the soup. Use fresh garlic cloves here!
• White Miso Paste: A key umami booster, giving the soup a subtle savory punch.
• Nutritional Yeast: Adds a cheesy, nutty flavor. The best (and cheapest) place to find nutritional yeast is at your local bulk food store.
• Herbs: Dried oregano gives the soup a warm, herbal note, while fresh dill finishes it off with a bright, slightly citrusy element.

Substitutions

• Barley: Brown rice will deliver a similar texture, though rice cooks faster, so you’ll need to adjust the cooking time accordingly.
• White Beans: You can try cannellini beans or white kidney beans. They have a creamier texture, but the flavor is similarly mild. But any beans will do.
• Mirepoix: For an equally savory base, try shallots or leeks for onion, parsnips instead of carrots, and bell peppers or zucchini in place of celery.
• Kale: If you don't have kale, spinach is another good option. Since spinach will wilt faster, add it in the last 2 minutes of cooking.
• Vegan Butter: Instead of vegan butter, try olive oil for a lighter flavor.
• Garlic: In a pinch, use ¼ teaspoon of garlic powder per clove, though fresh garlic offers the best flavor.
• Miso Paste & Nutritional Yeast: For a similar umami nuttiness, use soy sauce or tamari. Start with a tablespoon and adjust to taste.
• Herbs: Thyme or marjoram can replace dried oregano, and fresh parsley or cilantro make delicious dill alternatives.

How to Make

As I said earlier, this barley vegan soup is so simple to make—it comes together in one pot! Just follow my tips for the best results.

Preparation

Wash and chop the onion, carrots, celery, and kale. Rinse the barley under cold water, then drain and rinse the canned white beans (to remove excess sodium).

Cooking

Step 1
Melt the vegan butter in a large pot over medium heat. Add the onions, carrots, celery, and lemon peel, and cook until softened. Keep the heat medium-low to avoid browning the vegetables too quickly and create a sweeter, more mellow flavor.

Step 2
Add the minced garlic and miso paste to the pot. Stir continuously for about 30 seconds. Be careful with the garlic and miso—they can burn quickly and give the soup a bitter taste.

Step 3
Add the tomatoes, nutritional yeast, and barley. Stir well to combine all ingredients. Pour in the vegetable broth, then increase the heat to medium-high. Once the soup bubbles, reduce the heat to low, cover, and simmer for 60 minutes until the barley is tender.

Step 4
Once the barley is cooked, stir in the white beans, kale, lemon juice, oregano, salt, and pepper. Simmer for an additional 5 minutes. Adding kale toward the end preserves its color and texture.

Step 5
Remove your vegan barley soup from the heat and stir in the fresh dill. Garnish it with a drizzle of olive oil and a crack of black pepper. Remember to remove the lemon peel before serving!

Expert Tip

Cooking the barley low and slow is key to keeping it intact and preventing it from turning into mush. It also allows the barley to absorb the flavors from the broth, vegetables, and seasonings.

So, don’t rush this step—give the barley time to soften and the broth a chance to reduce slightly for a richer flavor. And don’t forget to stir the soup occasionally as it simmers to keep the barley from sticking to the bottom of the pot!

Cooking Tips

• Rinse Your Barley: Barley is a starch, so it needs to be rinsed just like rice. This helps prevent your soup from becoming too thick or gummy.
• Deglaze the Pot: After sautéing the vegetables, pour in a splash of vegetable broth to lift any browned bits off the bottom. (This adds extra flavor to your soup.)
• Let it Sit: Let your vegan barley soup rest for a few minutes off the heat before serving to allow the flavors to meld together.

Frequently Asked Questions

How can I make the soup thicker?

If you prefer a thicker vegan barley soup, reduce the broth by 1-2 cups or simmer the soup uncovered for a few extra minutes at the end.

Can I use hulled barley instead of pearled barley?

Yes, but hulled barley has a chewier texture and takes longer to cook. You’ll need to increase the cooking time by about 20 minutes.

Storing & Reheating

If you have leftover vegan barley soup or are meal-prepping it, let it cool before storing it.

Fridge
You can store the soup in an airtight container in the fridge for up to 4-5 days.

Freezer
Freeze the soup in individual portions for up to 3 months. Make sure to leave room for expansion in either freezer-safe containers or jars.

Reheating
Thaw your soup in the fridge overnight before reheating. Then, warm it in a saucepan on the stovetop over low heat, stirring occasionally until hot. If the soup has thickened too much, add a bit of broth or water to loosen it back up.

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