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Vegetable Barley Soup

Incredible Vegetable Barley Soup: 15-Minute Prep

  • Author: basmer1517
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

A hearty one-pot vegetable barley soup featuring mushrooms, chickpeas, and leafy greens in a tomato-herb broth seasoned with smoked paprika, finished with lemon and parsley. This dairy-free, vegan barley soup is economical, budget-friendly, and great for meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup mushrooms, sliced
  • 1 cup pearl barley, rinsed
  • 14 oz canned diced tomatoes with juices
  • 6 cups vegetable broth
  • 1 cup canned chickpeas, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 cups kale or fresh spinach, roughly chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice

Instructions

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften and become fragrant.
  3. Stir in the mushrooms and cook for another 5–7 minutes, until they release their moisture and start to brown.
  4. Add the rinsed barley, diced tomatoes with their juices, thyme, oregano, smoked paprika, bay leaves, and a generous pinch of salt and pepper. Stir to combine.
  5. Add the vegetable broth. Bring the mixture to a boil, then reduce the heat to low.
  6. Cover and simmer for 35–40 minutes, or until the barley is tender.
  7. Stir in the chickpeas and spinach or kale. Simmer for another 5–7 minutes, until the greens are wilted and tender.
  8. Taste the soup and adjust the seasoning with additional salt, pepper, and lemon juice. Discard the bay leaves.
  9. Ladle the soup into bowls and garnish with chopped parsley. Serve hot.

Notes

  • This soup keeps well in the fridge for up to 5 days and freezes beautifully. Leave out greens until reheating for best color. Barley absorbs liquid; add broth or water when reheating.
  • For a gluten-free alternative, swap pearl barley for brown rice or quinoa, adjusting cooking time. Ensure vegetable broth is certified gluten-free.
  • Add extra flavor with homemade vegetable broth, miso paste, or nutritional yeast.
  • Serve with crusty bread, a grilled vegan cheese sandwich, or a side salad.
  • Toppings like vegan pesto, cashew cream, or chili oil can be added before serving.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: One-Pot
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 234 kcal
  • Sugar: 6 g
  • Sodium: 1145 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 9 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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Find it online: https://www.recipesmollybaz.com/vegetable-barley-soup-recipe/