Vegetable Barley Soup

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Everyday Culinary Delice

My one-pot vegetable barley soup combines mushrooms, chickpeas, and leafy greens (kale or spinach) simmered in a tomato–herb broth seasoned with smoked paprika, then finished with lemon juice and parsley. This rustic, healthy, dairy-free, vegan barley soup is economical and budget- and meal-prep-friendly.

Vegetable Barley Soup with Carrots, Mushrooms, Kale, Tomatoes, and Chickpeas - in white soup pot.

Everyday Wellness Soup: Vegan, Protein-Packed, & Fiber-Rich

This barley soup is entirely plant-based—vegetarian and vegan—yet surprisingly protein-rich thanks to chickpeas (with a little extra from barley and mushrooms), so a bowl actually keeps you satisfied through lunch or a weeknight dinner. Barley, veggies, and chickpeas also load it with soluble and insoluble fiber – which we all need for proper digestion. The mix of carrots, leafy greens, tomatoes, and mushrooms brings vitamins A, C, K, folate, potassium, and antioxidants. This healthy vegetable barley soup is naturally low in saturated fat since it’s broth-based with olive oil; just choose low-sodium broth and salt to taste if you’re watching sodium.

Vegetable Barley Soup with Carrots, Mushrooms, Kale, Tomatoes, and Chickpeas - in white bowl.

Budget-Friendly & Meal-Prep Friendly

I made this barley soup almost entirely from pantry staples—pearl barley, canned tomatoes, dried herbs, and shelf-stable broth—so it’s affordable and easy to scale. It reheats beautifully, freezes well, and thickens slightly over time (I simply loosen leftovers with a splash of broth or water). If you love rustic, economical soups, be sure to check out my other cozy soups: chicken enchilada soup, fan-favorite sausage potato soup, meatless Hungarian mushroom soup, and vegetarian winter minestrone with butternut squash and kale.

Vegetable Barley Soup with Carrots, Mushrooms, Kale, Tomatoes, and Chickpeas - in white bowl with a ladle of soup over the bowl.

Vegetable Barley Soup with Carrots, Mushrooms, Kale, Tomatoes, and Chickpeas - in a white soup pot.

Vegetable Barley Soup (Vegan & Protein-Rich)

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This one-pot Vegetable Barley Soup is my go-to for cozy weeknights and make-ahead meal prep. It features sautéed onions, garlic, carrots, celery, and mushrooms with pearled barley, diced tomatoes, smoked paprika, and classic Italian herbs for a tomato-herb broth that tastes like it simmered all day. I finish it with chickpeas for protein, a handful of spinach or kale, a squeeze of lemon, and fresh parsley. It’s naturally dairy-free, vegetarian, vegan, budget-friendly, and freezer-friendly.

Course Soup

Cuisine American

Keyword vegan barley soup, vegetable barley soup

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 234kcal

Author Julia

Ingredients

2 tablespoons olive oil
1 medium onion finely chopped
3 cloves garlic minced
2 medium carrots diced
2 stalks celery diced
1 cup mushrooms sliced
1 cup pearl barley rinsed
14 oz canned diced tomatoes with juices
6 cups vegetable broth
1 cup canned chickpeas or cooked, drained and rinsed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
2 bay leaves
Salt and black pepper to taste
2 cups kale or fresh spinach, roughly chopped
2 tablespoons fresh parsley chopped
1 tablespoon lemon juice

US Customary – Metric

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften and become fragrant.
Stir in the mushrooms and cook for another 5–7 minutes, until they release their moisture and start to brown.
Add the rinsed barley, diced tomatoes with their juices, thyme, oregano, smoked paprika, bay leaves, and a generous pinch of salt and pepper. Stir to combine.
Add the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35–40 minutes, or until the barley is tender.
Stir in the chickpeas and spinach or kale. Simmer for another 5–7 minutes, until the greens are wilted and tender.
Taste the soup and adjust the seasoning with additional salt, pepper, and lemon juice. Discard the bay leaves.
Ladle the soup into bowls and garnish with chopped parsley. Serve hot.

Notes

Make it ahead: This soup keeps well in the fridge for up to 5 days and freezes beautifully. If you’re planning to make it in advance, I recommend leaving out the greens until reheating to keep them vibrant. Be aware that the barley will continue to absorb liquid as it sits, so you may need to add extra broth or water when reheating. 
Gluten-free alternative: Swap pearl barley for brown rice or quinoa —just adjust the cooking time as needed. Make sure your vegetable broth is certified gluten-free. 
Add extra flavor: Use a rich homemade vegetable broth, or stir in a teaspoon of miso paste or nutritional yeast for added depth and umami. 
Serve with: Crusty sourdough bread or a grilled vegan cheese sandwich makes this soup a complete satisfying meal.  I also recommend a warm slice of my very popular homemade bread machine loaf, or my homemade rustic seeded rye bread. If entertaining, you can make something more fancy like my garlic-butter dinner rolls, savory bacon-and-cheddar scones, or garlic bread.
Toppings: Add a dollop of vegan pesto or a swirl of cashew cream just before serving.  Or, stir in my homemade basil pesto.

Frequently Asked Questions

Can I make this in a slow cooker? Yes. Sauté onions/garlic/carrots/celery and bloom spices on the stove (key for flavor), then transfer to slow cooker with barley, tomatoes, broth, bay, salt/pepper. Cook LOW 6–7 hours or HIGH 3–4 hours until barley is tender. Stir in chickpeas and greens for the last 10–15 minutes; finish with lemon and parsley.
Why is my barley too soft or too firm? Pearl barley should be tender with a bit of chew at 35–40 minutes. If too firm, simmer 5–10 minutes more with a splash of broth. If too soft, note your brand cooks faster; next time start checking at 25–30 minutes or use hulled barley for more chew.
How do I keep leftovers from turning too thick? Barley continues to absorb liquid. I store extra broth separately, then loosen leftovers with ¼–½ cup broth or water per serving when reheating. Recheck salt and lemon.
Is this soup gluten-free? Barley contains gluten. For a GF version, sub short-grain brown rice, wild rice blend, or quinoa (quinoa cooks faster; add it in the last 15 minutes).

Nutrition

How to Make Vegetable Barley Soup (Step-by-Step Photos)

Gather all the ingredients – this photo conveniently shows every single ingredient you need (labeled):

This photo shows all the ingredients (labeled) for Vegetable Barley Soup.

Sauté veggie base: Heat oil in a large pot over medium. Add onion, garlic, carrots, and celery; sauté 5–7 min until softened.
Add mushrooms: cook 5–7 min until they release liquid and begin to brown.

Stir in the rest of the ingredients: barley, diced tomatoes (with juices), thyme, oregano, smoked paprika, bay leaves, salt, and pepper.
Pour in broth; bring to a boil.

Adding barley, diced tomatoes (with juices), thyme, oregano, smoked paprika, bay leaves, salt, and pepper to the large stockpot and then pouring broth.

Simmer covered 35–40 min until barley is tender.
Add chickpeas and spinach/kale; simmer 5–7 min to wilt.

Simmering the soup until barley is tender; then adding chickpeas and fresh kale to the stockpot with the soup.

Adjust seasonings: Finish with lemon juice; adjust salt/pepper, discard bay leaves, and serve topped with parsley.

Vegetable Barley Soup in a white stockpot; vegetable barley soup in a white bowl.

Ingredients & Substitutions

Barley → Can’t find pearl barley or need it gluten-free? Use farro (chewy, quicker), brown rice (GF, longer cook), or quinoa (GF, add in last 15 minutes so it doesn’t mush).
Chickpeas → Swap with cannellini or great northern beans for the same creamy protein vibe. No beans? Add diced potatoes and a handful of lentils.
Mushrooms → Not a fan? Skip ’em and boost flavor with soy sauce, or toss in sun-dried tomatoes or bell peppers.
Greens (spinach/kale) → Use Swiss chard, baby spinach, or even frozen spinach—no need to thaw, just simmer a few extra minutes.
Diced tomatoes → Try fire-roasted for smokiness or crushed tomatoes for a thicker broth. You can also use tomato sauce + water.
Veg broth → Water is fine—just season a touch more and add a splash of soy sauce or better-than-bouillon for flavor.
Smoked paprika → Sub sweet paprika + a pinch of chipotle or a drop of liquid smoke for that cozy warmth.
Lemon juice → Use lime juice instead.

Vegetable Barley Soup with Carrots, Mushrooms, Kale, Tomatoes, and Chickpeas - in white soup pot and in a bowl.

Serving Suggestions

I keep it simple and classic—I like to serve my vegetable barley soup with (you guessed it!) bread: a warm slice of my very popular homemade bread machine loaf, or my homemade rustic seeded rye bread. If entertaining, I will make something more fancy like my garlic-butter dinner rolls, savory bacon-and-cheddar scones, or garlic bread. My husband always wants a salad with his meals (trying to be healthy), so I’ll serve this with my blueberry–mango spinach salad or apple–pear-arugula salad. If friends are coming, for a fancy presentation I might swirl in my homemade basil pesto or gremolata, add a drizzle of chili oil, and—if we’re not keeping it vegan—a little shaved Parmesan (or nutritional yeast for my vegan friends). This vegetable barley soup is also great with a dollop of plain yogurt or sour cream (or dairy-free versions of either).

Storage & Reheating

Leftovers hold up really well. I keep the soup in the fridge for 4–5 days—barley does tend to absorb the broth, so I just splash in a little water or stock when I reheat. Freezing’s totally fine too; if I know I’m freezing, I undercook the barley by a few minutes, then thaw overnight and warm gently on the stove. You can also microwave it in 60–90 second bursts, stirring in between.