Vegetable Barley Soup + Best Vegan Soup Recipes
Servings: 4
This vegetable barley soup is the perfect example of why vegan soup recipes are so loved — it’s wholesome, filling, and packed with nourishing vegetables and chewy barley for satisfying texture. Perfect for winter evenings, meal prep, or anytime you crave a satisfying plant-based meal, it’s a must-have!
Ingredients
- 2 tablespoon avocado oil
- 2 carrots diced
- 3 stalks celery diced
- ½ cup yellow onion diced
- 3 garlic clove minced
- ½ cup quick cooking barley
- 1 cup baby bella mushrooms sliced
- 8 cup vegetable stock
- 1 teaspoon dried Italian herb seasoning
- 1 bay leaf
- 3 cup diced tomatoes
- sea salt unrefined
- ground black pepper
- 1 cup peas frozen
- 2 cup kale chopped
Instructions
- Heat olive oil in a large pot over medium heat. Sauté carrots, celery, and onion for 5–10 minutes until softened.
- Add garlic and barley; toast for 1–2 minutes. Stir in mushrooms and cook until they release their liquid.
- Add stock, dried herbs, and bay leaf; bring to a boil, then simmer 20–25 minutes. Add diced tomatoes, season with salt and pepper, and cook 10–15 minutes until barley and vegetables are tender. Stir in peas and cook a few more minutes.
- Remove bay leaf, stir in chopped leafy greens until wilted, then serve hot.
Notes
- Make-ahead friendly: The flavors deepen if you refrigerate overnight. Store in an airtight container for up to 4–5 days.
- Freezing tip: Freeze in individual portions for quick meals. Barley holds up well, but avoid adding delicate greens before freezing — stir them in when reheating.
- Vegetable swaps: Use any seasonal or leftover vegetables you have — zucchini, green beans, or bell peppers all work beautifully.
- Protein boost: Stir in cooked lentils, chickpeas, or tofu for extra protein and heartiness.
Nutrition
Calories: 252kcal, Carbohydrates: 41g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1404mg, Potassium: 836mg, Fiber: 9g, Sugar: 9g, Vitamin A: 10732IU, Vitamin C: 28mg, Calcium: 116mg, Iron: 3mg
