Vegan Barley Soup

A bowl of vegan barley vegetable soup with a spoon in it.

5 from 1 vote

This Vegan Barley Soup is a thick and hearty stew that is packed with vegetables. They perfect cozy one-pot meal to make all Fall and Winter long.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner, Main Course, Soup

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cups

Calories: 138kcal

Author: Megan Calipari

Cost: $4

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.

Notes

Cut all the vegetables the same size so they cook evenly. I recommend approximately ½” cubes.

If you don’t have carrots, celery or potato, use what you have! Butternut squash, mushrooms, zucchini or green beans would all be delicious.

If you don’t cook with alcohol, add ¾ cup more vegetable stock.

Nutrition