Vegan Barley Soup is easy to make, packed with vegetables, and makes a big batch, so it's great for meal prepping. It is a hearty, warm meal that is perfect to make all Fall and Winter long.
Soups and stews are my favorite recipes to make in the colder months! I love to make a big batch of my Vegan Acorn Squash Soup or my Escarole and Bean Soup. Or if I'm really in a hurry, I'll use my Instant Pot to make my Gluten-Free Instant Pot Lentil Stew in just 7 minutes!
But today we are making a classic soup recipe: Vegan Barley Soup. This recipe is tried and true and completely customizable. I love to add whatever I have on hand and leave out what I don't have, and it is always so delicious. And it makes a huge batch, so I can have it for lunch all week long. So, let's make it!
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Why You'll Love This Recipe
- This recipe requires simple, easy-to-find ingredients.
- And it is so easy to make!
- This Vegan Barley Soup is packed with vegetables and barley.
- And it makes a huge batch, so it is great for meal prepping, and it freezes well.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Pearled Barley: There are many different types of barley, but the most common is pearled barley, so that's what I used here. Pearled barley has some of the bran removed, so it has a quicker cooking time.
Dry Red Wine: Dry red wine adds a ton of depth of flavor in this Vegan Barley Soup. Use whatever you have on hand, but I used a Pinot Noir.
Diced Tomatoes: Diced tomatoes also add umami to the stew.
Vegetable Stock: I love to use Better Than Boullion for my vegetable stock. It tastes great, and you can make exactly how much you need!
Substitutions
If you don't drink or cook with alcohol, leave it out and add ¾ cup more vegetable stock. The soup will still be absolutely delicious!
If you are missing the carrot, celery or potato, use whatever you have! This Vegan Barley Soup would be delicious with mushrooms, butternut squash, zucchini or green beans added.
Special Equipment
This is a large recipe, so you need a 5-quart pot to cook it in. My Dutch oven is 3.5 quarts, and it barely fit. So, I recommend using a larger one than mine!
Instructions
Step 1. Wash and chop the vegetables. Try your best to cut them into the same-sized pieces, so they cook at an even rate.
Step 2. Sauté the onion, celery and carrot in olive oil until they start to soften, about 5 minutes.
Then, add the garlic and saute for one more minute.
Step 3. Next, add the potato, barley, diced tomatoes, vegetable stock, wine, thyme and bay leaves.
Stir and bring to a boil, then reduce heat to low.
Cover with a lid and simmer for about 45 minutes.
Step 4. Once the barley is tender, remove the Vegan Barley Soup from the heat and add the frozen peas.
Stir to warm them through and serve!
Recipe FAQs
Transfer the soup to an airtight container and store in the refrigerator for up to 5 days.
To freeze, I recommend storing in smaller containers, like pint-sized containers, for easy defrosting. Then, freeze for up to a month.
It has a mild nutty flavor like most other whole grains, and it retains a bouncy texture.
I find that about 45 minutes of simmering is the perfect time to cook barley.
Expert Tips and Tricks
Try your best to chop the vegetables the same size so they cook evenly. I like ½ inch cubes.
Remember to use what you have on hand! Sometimes I toss chopped mushrooms, green beans or even cherry tomatoes into this recipe and it is always delicious.
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📖 Recipe
Vegan Barley Soup
Equipment
- 1 5 Quart Dutch Oven or Large Pot
- 1 Cutting Board
- 1 Chefs Knife
- 1 Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 2 tablespoon Olive Oil
- 1 Large Onion, small dice
- 3 Medium Carrots, small dice
- 3 Small Ribs Celery, small dice
- 3 Medium Cloves Garlic, minced
- 1 Medium Potato, small dice
- ¾ Cup Pearled Barley
- 1 14.5 oz Can of Diced Tomatoes
- 6 Cups Vegetable Stock
- ¾ Cup Dry Red Wine
- 1 teaspoon Dried Thyme Leaves
- 3 Medium Bay Leaves
- ½ Cup Frozen Peas
- Salt and Pepper to Taste
Instructions
- In a large dutch oven or soup pot over medium heat, sauté onion, celery and carrot in olive oil until they begin to soften, about 5-7 minutes. Then, add minced garlic and sauté for 1 minute.2 tablespoon Olive Oil, 1 Large Onion, small dice, 3 Medium Carrots, small dice, 3 Small Ribs Celery, small dice, 3 Medium Cloves Garlic, minced
- Next, add potatoes, barley, tomatoes, vegetable stock, red wine, thyme, bay leaves and some black pepper. Bring the mixture to a boil, then reduce heat to low, and simmer with the lid on for 45 minutes, stirring occasionally.1 Medium Potato, small dice, ¾ Cup Pearled Barley, 1 14.5 oz Can of Diced Tomatoes, 6 Cups Vegetable Stock, ¾ Cup Dry Red Wine, 1 teaspoon Dried Thyme Leaves, 3 Medium Bay Leaves
- After 45 minutes have elapsed, turn the heat off and add the frozen peas. Then, taste for seasoning and add additional salt and pepper if necessary.½ Cup Frozen Peas, Salt and Pepper to Taste
- Serve immediately or portion into airtight containers and store in the refridge for up to 5 days or the freezer for up to 1 month.
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