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Barley Soup with Vegetables

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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.

large stockpot filled with barley soup with vegetables and ladle

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.

white bowl on green leaf plate full of barley soup

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.

overhead shot of 2 bowls of barley veggie soup with sourdough bread

How to make homemade barley soup from scratch

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
diced onions, cauliflower, potatoes, carrots, and celery on cutting board with knife

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 what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.

stock pot filled with onions, cauliflower, potatoes, and vegetable broth

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.

blue and white stockpot full of barley vegetable soup

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.

big pot full of soup with barley, vegetables, and spinach

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.

white bowl of barley vegetable soup and spoon with crusty bread

*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.

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Other great vegan soup recipes

large stockpot filled with barley soup with vegetables and ladle

Barley Vegetable Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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 tsp garlic powder
  • 2-3 Tbsp Tony Chachere's Creole Seasoning
  • 1 tsp salt, or to taste
  • large handful fresh spinach leaves

Instructions

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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: 1
Amount 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.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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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!

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