Barley Soup with Vegetables

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.

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.

Instant Pot instructions

Set to Manual high pressure for 15 minutes. Once it has finished cooking allow for a slow release for 10 minutes then carefully turn the Vent to release pressure.

*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

• Vegan Broccoli Cheddar Soup
• French Onion Soup
• Creamy Potato Soup
• Creamy Mushroom Soup

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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