I love soup for so many reasons! Not only is it easy to make and super filling, but it reheats and freezes well too. This Barley Vegetable Soup recipe is also super healthy and loaded with wholesome ingredients. It can be a one-pot recipe for the stovetop or even made in a slow cooker.

My sister–a former veggie-hater–came up with this delicious old-fashioned vegetable barley soup. She has obviously recovered from her veggie-hating days and is now a healthy, plant-based eater that is off all of her medications.
Table of contents

What is barley?
Barley is a widely used whole grain that has a nutty flavor and slightly chewy consistency and can be used in recipes like soups, stews, salads, and more.
It’s packed with fiber and other nutrients and has many heart-healthy benefits like lowering cholesterol and improving digestion.
Most grocery stores carry barley in their dry goods area close to the dry beans and rice section. Some stores may have it in different forms such as hulled barley, pearl, grits, and even flour and flakes.
Barley gluten-free substitution options
Be aware that barley is not gluten-free, but other gluten-free grains such as brown rice, millet, or buckwheat groats can be substituted for it in this soup.

How to make homemade barley soup from scratch
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
What I really love about this recipe is that it can be made completely from start to finish in one pot or even a slow cooker.
Which vegetables to use
This vegan soup is so versatile that any vegetables you have on hand will make great additions. The vegetables used can be fresh or frozen. Either way, this soup is delicious! These are some of our favorites.
- Broccoli and cauliflower
- Potatoes
- Onions
- Carrots
- Celery
- Spinach or cabbage
- Zucchini and squash

Begin by washing and dicing up your vegetables of choice into bite-size chunks. You’ll also want to rinse off the barley under warm water.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

In a large stockpot, add the veggie broth (or water), uncooked barley, onions, cauliflower, and potatoes. Allow these to come to a boil and cook for approximately 10 minutes.

Next, add all other ingredients (except the spinach). Bring to a boil, then reduce heat to medium and cook for approximately 30 minutes. I wait until this point to add the carrots and celery (and broccoli if using) because these are the veggies that I like to keep a little firmer texture. It’s simply a preference thing, so you could add all the veggies in the first step if desired.
I like to use Tony’s Creole Seasoning in this soup. It adds such a great spicy flavor. Be forewarned that it has a slight punch. If you do not like your soup a little spicy, begin with 2 Tbsp, or less. Taste and add to your preference.
Slow cooker method & settings
If using a crockpot, I simply add all of the ingredients (except the spinach) to my pot–vegetables and seasoning–and stir them up well.
There are a couple of choices for settings. For slower cooking, set to LOW for 5-6 hours. If you would like to speed up the cooking time, set it to HIGH for approximately 3 hours.

Once the cooking time is up–whether you’re using the stovetop or slower cooker methods--add the spinach leaves and allow them to wilt, approximately 3-5 minutes. These should not be added until the end because they really don’t need to cook, only wilt.
Remove from heat and enjoy! I love to serve this soup with crusty sourdough bread or my cornbread recipe.

*Originally published December 2015.
Tips for making barley vegetable soup
- The recipe calls for using either vegetable broth or water. Using vegetable broth really adds a lot more flavor in my opinion. Another option is to mix it up and use 3 cups veggie broth plus 3 cups water.
- For the potatoes, I usually leave the peelings on mine, but they can be peeled before adding to the soup if preferred.
- If you’re in a hurry, all of the vegetables can be added at the same time.
- Covering the pot during cooking can reduce the cooking time by 5-10 minutes.
- Be aware that barley is not gluten-free, but other gluten-free grains such as brown rice, millet, or buckwheat groats can be substituted for it in this soup.
- Keep in an airtight container in the refrigerator for 5-7 days. Freezes well.
Other great vegan soup recipes
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Barley Vegetable Soup
I love soup for so many reasons! Not only is it easy to make and super filling, but it reheats and freezes well too. This barley vegetable soup recipe is also super healthy and loaded with wholesome ingredients. It can be a one-pot recipe for the stovetop or even made in a slow cooker.
Ingredients
- 6 cups vegetable broth or water
- 1/2 cup uncooked barley
- 2 cups potatoes, diced
- 1 cup broccoli or cauliflower (or both), in bite size
- 1 cup onion, diced
- 2 stalks celery (approx 1/2 cup), diced
- 1 cup carrots, diced
- (2) 15 oz cans fire roasted tomatoes, or roast your own fresh tomatoes
- 8 oz tomato juice
- 1 teaspoon garlic powder
- 2-3 tablespoons Tony Chachere's Creole Seasoning
- 1 teaspoon salt, or to taste
- large handful fresh spinach leaves
Instructions
- What I really love about this recipe is that it can be made completely from start to finish in one pot or even a slow cooker. Begin by washing and dicing up your vegetables of choice into bite-size chunks. You'll also want to rinse off the barley under warm water.
- In a large stockpot, add the veggie broth (or water), uncooked barley, onions, cauliflower, and potatoes. Allow these to come to a boil and cook for approximately 10 minutes.
- Next, add all other ingredients (except the spinach). Bring to a boil, then reduce heat to medium and cook for approximately 30 minutes. I wait until this point to add the carrots and celery (and broccoli if using) because these are the veggies that
- I like to keep a little firmer texture. It's simply a preference thing, so you could add all the veggies in the first step if desired. I like to use Tony's Creole Seasoning in this soup. It adds such a great spicy flavor. Be forewarned that it has a slight punch. If you do not like your soup a little spicy, begin with 2 Tbsp, or less. Taste and add to your preference.
- Once the cooking time is up--whether you're using the stovetop or slower cooker methods--add the spinach leaves and allow them to wilt, approximately 3-5 minutes. These should not be added until the end because they really don't need to cook, only wilt.
- Remove from heat and enjoy! I love to serve this soup with crusty sourdough bread or my cornbread recipe.
Crockpot Instructions & Settings
If using a crockpot, I simply add all of the ingredients (except the spinach) to my pot--vegetables and seasoning--and stir them up well.
There are a couple of choices for settings. For slower cooking, set to LOW for 5-6 hours. If you would like to speed up the cooking time, set it to HIGH for approximately 3 hours.
Notes
- The recipe calls for using either vegetable broth or water. Using vegetable broth really adds a lot more flavor in my opinion. Another option is to mix it up and use 3 cups veggie broth plus 3 cups water.
- For the potatoes, I usually leave the peelings on mine, but they can be peeled before adding to the soup if preferred.
- If you're in a hurry, all of the vegetables can be added at the same time.
- Covering the pot during cooking can reduce the cooking time by 5-10 minutes.
- Be aware that barley is not gluten-free, but other gluten-free grains such as brown rice, millet, or buckwheat groats can be substituted for it in this soup.
- Keep in an airtight container in the refrigerator for 5-7 days. Freezes well.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 4gCarbohydrates: 41gFiber: 10gProtein: 11g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.


Elizabeth Nigh
Saturday 9th of October 2021
Question, you state that it serves 6. IS that 1 cup, 1 1/2 cup or 2 cups portion? Thank you, I enjoy your recipes.
Terri Edwards
Saturday 9th of October 2021
Hi Elizabeth-- The serving size should be about 2 cups each. So glad that you're enjoying the recipes. :)
Beverly
Sunday 23rd of May 2021
This looks delicious. Which brand of tomato juice do you use? Thanks for the recipe!
Beverly
Friday 28th of May 2021
@Terri Edwards, Thank you for your reply! Can't wait to make this now :)
Terri Edwards
Monday 24th of May 2021
Hi Beverly- Pomi has a tomato juice that is delicious.
Anita Stephenson
Sunday 13th of January 2019
The soup looks great. Is there anything else I can use for the spices other than Tony’s creole seasoning?
EatPlant-Based.com
Monday 14th of January 2019
Anita, Tony's creole can be left out completely. If you want to add a little more flavor, any combination of some of these will help--paprika, dried oregano, ground black pepper, dried basil, salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic.
Dawn
Tuesday 10th of July 2018
I love this soup. Make it often.
janet
Wednesday 27th of January 2016
I made this tonight. So good and easy thanks for the recipe!
EatPlant-Based.com
Thursday 28th of January 2016
You're SO welcome, Janet. Glad you liked it!