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2bleu's Vegetable Barley Soup

This is our vegan version of Recipe #390745. Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. When the weather's cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. In addition to its robust flavor, it's a very good source of fiber. If you can't find barley in your grocery store, you can purchase some of excellent quality pearl barley at www.nutsonline.com

5.0 · 5 reviewsRecipe card by 2BleuEditorial by recipesvibrant · Updated October 15, 2026
VeganBeginner Cook< 4 HoursEasyInexpensive
2bleu's Vegetable Barley Soup

Total time

90 min

Servings

8

Calories

128.5

Category

Grains

2bleu's Vegetable Barley Soup is a robust, one-pot meal that leans into the earthy, chewy texture of pearl barley. Perfect for beginner cooks, this inexpensive recipe builds a deep, savory foundation through a slow simmer of fresh aromatics and garden vegetables.

Ingredients

Makes 8 servings

  • 8 vegetable broth
  • 2 garlic cloves
  • 1 tomato sauce
  • 1 diced tomatoes
  • 1 pearl barley
  • 1 dried parsley
  • 1/2 basil
  • 1/4 crushed red pepper flakes
  • 1 bay leaf
  • 3 carrots
  • 4 celery
  • 1 onion
  • 6 fresh mushrooms

Method

  1. Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.

  2. In a large dutch oven over medium heat, Add all ingredients except salt & black pepper. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.

  3. Season to taste with salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.

Cook's notes

  • Always rinse your pearl barley in a fine-mesh sieve until the water runs clear to remove excess surface starch that can make the broth cloudy.
  • The mushrooms act as a natural umami booster; slice them into uniform, thick pieces so they maintain their bite after 90 minutes of simmering.
  • Because barley is a thirsty grain, it will continue to absorb liquid as it sits; keep an extra cup of vegetable broth or water on hand to adjust the consistency before serving.
  • Sautéing the onion, garlic, carrots, and celery in a splash of oil for five minutes before adding the broth will significantly deepen the soup's base flavor.

Easy swaps

  • Instead of Pearl Barley, use FarroFarro offers a similarly hearty, chewy texture if you prefer a nuttier flavor profile.
  • Instead of Tomato Sauce, use Diced Roasted Red PeppersPuree the peppers to replace the sauce for a sweeter, smokier depth.
  • Instead of Dried Parsley, use Fresh KaleStir in chopped kale during the final 10 minutes for added color and texture.
  • Instead of Vegetable Broth, use Mushroom BrothEnhances the earthy profile of the mushrooms used in the recipe.

Frequently asked

Can I use hulled barley instead of pearl?

Yes, but note that hulled barley is less processed and will require at least 30-45 minutes of additional simmering time compared to pearl barley.

Why is my soup so thick after sitting?

Barley is a highly absorbent grain that continues to soak up liquid even after the heat is turned off. Simply stir in a splash of water or broth when reheating to return to your desired consistency.

Do I really need to simmer for 90 minutes?

Yes, the long simmer time is essential for the pearl barley to become tender and for the flavors of the carrots, celery, and spices to fully permeate the broth.

Can I add potatoes to this recipe?

You certainly can. If adding potatoes, cut them into half-inch cubes and add them at the same time as the carrots to ensure they soften at the same rate.

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