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This terrific vegan barley soup combines plenty of veggies, barley, and a flavorful thick broth made with blended chickpeas and herbs.
It’s deliciously brothy, nourishing, and healthy.
This week, I’m back with another incredible recipe inspired by my popular . It will surely bring a warm hug while tasting delicious!
This simple, budget-friendly recipe uses vegetables and chewy, nutty barley. The nutritious, filling whole grain packs tons of fiber and vitamins and is an excellent alternative to rice or pasta. I use it for this warming, and. It’s a family favorite!
In today’s soup recipe, everything is simmered in a thick, protein-packed broth made with blended chickpeas and flavored with dried herbs and garlic.
Simple, fresh, and flavorful, with plenty of texture from barley and veggies.
It’s also a flexible soup recipe. You can easily make your own using your favorite herbs or vegetables from the fridge drawer. It’s also 100% vegan and full of plant-based protein.
It tastes even better on the second day and freezes perfectly, too.
If you’re looking for new vegan soup recipes to add to your cold-weather rotation, this vegan barley soup is it. Enjoy! x
List of the ingredients
- Pearled barley
- Onion & garlic
- Veggies
- Greens
- Chickpeas
- Herbs & spices
- Broth
- Salt & pepper
How to make vegan barley soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Add the chickpeas to a blender and puree until smooth.
- Saute the diced onion, carrot, and celery in olive oil until soft. Stir in the garlic and paprika, and cook for an extra minute.
recipe notes
Vegan barley soup ingredients
Vegetables: The recipe starts with onion, carrots, celery, and garlic. This combination of ingredients adds plenty of nutrients and makes an essential flavor base once sautéed in olive oil. If you wish to use more vegetables, I recommend adding them later with the barley.
Barley: We use pearl barley (or pearled barley), which is different from hulled barley, which takes longer to cook. Pearl or pearled barley means the outer husk and some bran have been removed, resulting in a paler grain that cooks faster. Barley is not a gluten-free grain.
Chickpeas: The pureed chickpeas add plenty of plant-based protein, making the broth nourishing and thicker. You can use white beans instead of chickpeas if you wish.
Herbs & spices: This recipe uses paprika and a pantry mix of dried herbs and onion powder that add plenty of aromatic flavor.
Low-sodium vegetable broth: To make the soup vegan. But you’re welcome to use your favorite broth; adjust the seasoning at the end of cooking, as a different broth can taste quite salty.
Spinach: I use 4oz/120 grams of pre-washed baby spinach, but add more if you like. You can also use convenient frozen spinach (previously thawed and squeezed). Baby kale or Swiss chard would work just fine instead of spinach.
Lemon juice: It brings everything together; don’t skip it.
Salt & pepper: I recommend tasting and adjusting the seasoning if needed before serving.
Storage tips & leftovers
The leftover vegan barley soup keeps well in the fridge for 4 days and freezes very well. I suggest dividing the soup into single portions, cooling it in the refrigerator overnight, and transferring it to the freezer. I use this type of to freeze every soup and sauce!
More vegan soup recipes you’ll love
And for all the chickpea and bean lovers out there, don’t forget to check out my vegan soup recipes and my best bean recipes .: )
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Vegan Barley Soup
This terrific vegan barley soup combines plenty of veggies, barley, and a flavorful thick broth made with blended chickpeas and herbs. It's deliciously brothy, nourishing, and healthy. The recipe yields to 6 cups.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium-sized onion, chopped
- 2 medium-sized carrots, peeled and chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- ½ teaspoon paprika
- 1 cup (180 grams) pearled barley
- 1 can chickpeas, blended
- 4 ½ cup liter 1.1 low-sodium vegetable broth, or more if needed
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 4 oz (120 grams) fresh spinach
- ½ lemon juice, or more to taste
Instructions
- Heat the olive oil over medium-high heat in a large soup pot or Dutch oven. Add the diced onion, carrot, and celery, and cook for about 5 minutes. Stir in the garlic, paprika, and cook for another minute until fragrant.
- Meanwhile, add one can of chickpeas (including their liquid) to a blender or food processor. Alternatively, you can use an immersion blender. Whizz until smooth.
- Add the pureed chickpeas, broth, barley, dried herbs, and seasoning to the pot. Bring to a boil, then reduce to a simmer; cook covered with a lid for about 20 minutes. After this time, check the barley for doneness. It should be tender but still chewy to the bite and not too soft or mushy.
- In the last few minute of cooking time, stir in the fresh spinach, and cook for a couple of minutes just until wilted.
- Remove from the heat, add the lemon juice, and season to taste if needed. Add a touch of broth if you prefer a thinner consistency. Serve it with crusty bread, more freshly ground black pepper, and shaved parmesan (if you don't keep it vegan). Enjoy!
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