Barley Soup Recipe Vegetarian: Easy and Delicious Ideas

Barley soup is a heartwarming, nutritious, and comforting dish that’s perfect for any season. Whether you’re looking for a wholesome lunch or a cozy dinner, this vegetarian barley soup recipe is packed with wholesome ingredients that will nourish your body and delight your taste buds.

Barley, a versatile whole grain, adds a wonderful chewy texture and a subtle nutty flavor that blends beautifully with an array of fresh vegetables and herbs.

This recipe is not only delicious but also incredibly easy to prepare, making it an excellent choice for busy weeknights or meal prepping. It’s rich in fiber, vitamins, and minerals, making it a healthful addition to your weekly menu.

Plus, it’s completely vegetarian and can be easily made vegan, fitting perfectly into plant-based diets without sacrificing flavor or satisfaction.

Ready to enjoy a bowl of hearty, wholesome barley soup? Let’s dive into the details of why this recipe is a must-try and how you can make it effortlessly at home!

Why You’ll Love This Recipe

Comforting and nutritious: This barley soup is loaded with fresh vegetables and barley, offering a satisfying meal that’s both filling and nourishing.

Easy and versatile: With simple ingredients and straightforward steps, this recipe is perfect for cooks of all skill levels. You can customize it with your favorite veggies or herbs.

Plant-based and healthy: Vegetarian and vegan-friendly, it’s a great way to incorporate more fiber and plant protein into your diet.

Great for meal prep: This soup tastes even better the next day, making it ideal for batch cooking and leftovers.

Looking for more wholesome vegetarian dishes? Check out our Vegetarian Swiss Chard Recipes for Healthy Meals and Vegetable Alfredo Recipes for Creamy, Healthy Dinners for inspiration.

Ingredients

• 1 cup pearl barley, rinsed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and cubed
• 1 cup green beans, chopped into 1-inch pieces
• 1 can (14 oz) diced tomatoes, with juice
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Colander or sieve for rinsing barley

Instructions

1. Rinse the barley: Place the pearl barley in a colander and rinse under cold running water until the water runs clear. This removes excess starch and impurities.
2. Sauté vegetables: Heat the olive oil in your large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Add barley and seasonings: Stir in the rinsed barley, dried thyme, oregano, and bay leaf. Cook for 1-2 minutes, allowing the barley to toast slightly and absorb the herb flavors.
4. Add liquids and tomatoes: Pour in the vegetable broth and the canned diced tomatoes along with their juice. Stir well to combine everything.
5. Simmer the soup: Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer gently for about 30 minutes.
6. Add potatoes and green beans: After 30 minutes, add the diced potatoes and chopped green beans. Continue simmering, uncovered, for another 20-25 minutes until the barley and vegetables are tender.
7. Season to taste: Remove the bay leaf. Taste the soup and adjust salt and pepper as needed. If you prefer a thicker consistency, simmer for a few more minutes uncovered.
8. Serve and garnish: Ladle the hot barley soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.

Tips & Variations

“For a creamier texture, stir in some coconut milk or a splash of plant-based cream just before serving.”

Make it vegan: This recipe is naturally vegan, but always check your vegetable broth to ensure it contains no animal products.

Use quick-cooking barley: If you’re short on time, quick-cooking or pearled barley reduces cooking time to around 20-25 minutes.

Add more veggies: Feel free to toss in zucchini, kale, or spinach during the last 10 minutes of cooking for extra nutrients.

Spice it up: Add a pinch of smoked paprika or chili flakes for a smoky or spicy twist.

Make it in a slow cooker: Combine all ingredients (except delicate veggies like green beans) and cook on low for 6-8 hours. Add green beans in the last hour.

Nutrition Facts

Serving Suggestions

This barley soup pairs wonderfully with a slice of crusty whole-grain bread or a light side salad. For a comforting meal, try it alongside a warm vegan bread loaf like in our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

For added protein, serve with a side of roasted chickpeas or a dollop of your favorite plant-based yogurt. It’s also delicious topped with freshly grated vegan cheese or a sprinkle of nutritional yeast for a cheesy flavor boost.

Conclusion

This vegetarian barley soup recipe is a perfect example of how simple ingredients can come together to create a deeply satisfying and healthy meal. Its rich texture, vibrant flavors, and nourishing properties make it a fantastic addition to your recipe collection.

Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this soup is sure to become a staple in your kitchen.

With easy preparation, versatile ingredients, and comforting warmth, it’s ideal for any occasion — from a quick weeknight dinner to a thoughtful meal prep option. If you enjoyed this recipe, don’t forget to explore other delicious dishes like our Low Calorie Vegetable Soup Recipe for Healthy Eating or the Instant Pot Vegetarian Recipes Indian Food Lovers Adore for more inspiration.

Happy cooking and enjoy every flavorful spoonful!

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