Hearty vegetable barley soup is proof that a meatless soup can be deeply satisfying. Chewy pearl barley, browned mushrooms, carrots, potatoes and tomatoes simmer in a savory herb broth until thick and comforting. It is vegan, high in fiber and full of flavor, the kind of soup that warms you on the coldest days.
Why barley?
Barley is one of the oldest cultivated grains. It has a pleasantly chewy texture and a mild, nutty taste, and it releases starch that thickens the broth naturally. It also keeps you full for a long time.
Pearl barley cooks fastest
Pearl barley has the outer bran removed and is tender in about 40 minutes. Hulled barley is more nutritious but needs an hour or more. Quick-cooking barley is ready in 15 minutes; add it with the potatoes.
Building savory flavor
Without meat, the flavor comes from browned mushrooms, toasted tomato paste and a splash of soy sauce. Together they create a rich, savory depth that tastes like it simmered all day.
Brown the mushrooms
Let the mushrooms cook until their liquid evaporates and they turn golden. Gray, steamed mushrooms add little flavor; browned ones add a lot.
Vegetables to use
Carrots, celery, potatoes, green beans and kale are a classic mix, but parsnips, turnips, cabbage, peas or zucchini all fit. This is a great soup to use up what is in the fridge.
Barley drinks broth
Barley keeps absorbing liquid as the soup sits, so leftovers become thick, almost like a stew. Add broth when reheating to bring it back to soup consistency.
A healthy grain
Barley is rich in beta-glucan, a soluble fiber linked to healthy cholesterol levels and steady blood sugar. Combined with vegetables, a bowl has about 10 grams of fiber.
Add beans for protein
Stir in a can of white beans or chickpeas for more protein and an even heartier meal.
Is barley gluten-free?
No, barley contains gluten. For a gluten-free soup, use brown rice, sorghum or buckwheat groats instead.
Slow cooker method
Add everything except the kale and soy sauce to a slow cooker and cook on low for 7 to 8 hours. Stir in the kale and soy sauce for the last 15 minutes.
Serving ideas
Serve with rye bread, a grilled cheese or a simple salad. For more grain-and-vegetable bowls, try our roasted vegetable soup or the Italian ribollita.
Meal prep friendly
One pot makes eight servings. Portion into containers with a little extra broth for easy lunches all week.
Freezing
The soup freezes for up to 3 months. The barley softens slightly but stays delicious.
Soup for cold nights
Barley soups have been a winter staple in Scotland, Poland and across Eastern Europe for centuries, because barley grows well in cold climates and stores for months. A pot of this soup is filling enough to be dinner on its own, with just a slice of bread.
Toast the barley
For an extra nutty flavor, stir the rinsed and dried barley in the pot with the vegetables for two minutes before adding the broth. The grains turn lightly golden and smell like toasted bread.
Finish with herbs
Fresh parsley or dill stirred in at the end brighten the deep, savory flavor of the soup.
Garnish
Top with parsley, black pepper and a drizzle of olive oil.
Frequently asked questions
Do I need to soak barley?
No. Just rinse pearl barley before adding it to the pot.
Can I add meat?
Yes. Brown cubed beef chuck first for a beef and vegetable barley soup.
Why is my soup so thick?
Barley absorbs liquid. Add broth until it reaches the consistency you like.
