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    Home » Recipes » Soups

    Vegetable Barley Soup with Beans

    Published: Feb 29, 2020 · Modified: Jan 22, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.0K shares
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    For an easy soup, that is filling, comforting and wholesome, this vegetable barley soup really checks all the boxes. It is flavourful, simple to prepare, filled with nutrients, and made in one pot!

    big bowl of soup with barley, beans, spinach, carrots, corn
    This recipe was originally published in February 2019. It has been updated for content and photos. 

    Whether it’s a chilly day, or even a sunny day, there is something very comforting about a big bowl of hearty bean and barley soup. It’s vegetarian and vegan friendly, and also oil free and heart healthy. Now if you have a gluten intolerance and can’t do the barley in soup, feel free to sub for brown rice.

    For even more soup ideas and inspiration, make sure to check out this delicious collection of healthy vegan soup recipes.

    Vegetable barley soup recipes often have tomatoes but to keep this one nightshade free, I decided to make this one without tomatoes. I’m happy to report that the result is just incredible!

    bowl of vegetable, barley and bean soup with spoon inside

    Pot vs pearl barley?

    I typically use pot barley for any recipe calling for barley. Pot barley contains more nutrients than pearl because it’s less refined.

    Only the outermost inedible membrane is removed, resulting in a nuttier flavour that is just delicious.

    Pearl barley is more refined, with the membrane removed, and then the barley is polished, removing much of its nutrients. Pearl barley does cook faster, if you’re in a hurry.

    However, I prefer pot barley, especially in soup, since it will remain a little chewy, giving your bowl more body and texture.

    bowl of soup with veggies, barley and beans

    What’s in my recipe for vegetable barley soup?

    For my soup, I’m using:

    • White navy beans, or white kidney beans work well too. Soak them overnight, or use my quick soak method in the notes below.
    • Red onion
    • Carrots
    • Frozen peas
    • Frozen corn
    • Pot barley
    • Low sodium vegetable broth
    • Garlic powder, Oregano, Salt + Pepper
    • Baby spinach (or kale works too)

    grey deck with carrots, red onion, bowl of spinach, peas, barley, beans, and corn scattered around

    You may use kale or spinach in this soup. I like baby spinach for a little sweetness, but any leafy green works well here.

    Just make sure to add it towards the end of cooking, no matter which one you choose.

    How to make vegetable barley soup

    Gather your ingredients. Then peel and quarter your onion and peel your carrots.

    Use a food processor to finely chop them, without pureeing. If you don’t have a food processor, you may chop by hand, but a food processor will save you time. Transfer your processed veggies to a large pot.

    pot with finely chopped carrots and onion

    Add all the remaining ingredients to the same pot, except the spinach or leafy green of choice. Bring your pot to a boil and then lower the heat and simmer your soup until the barley and beans are tender.

    Pot of soup with finely chopped onion, carrots and celery.

    Now you may turn off the heat and stir in your spinach or kale, and mix until wilted.

    wooden spoon stirring spinach into large pot of soup

    This will take less than a minute, as the heat alone will wilt and cook your spinach.

    pot of soup with spinach and wooden spoon inside

    Serve with crusty bread, crackers, or croutons and sprinkle  some vegan Parmesan cheese on top, and enjoy!

    How long does it keep?

    This recipe makes a large batch of soup, which is especially handy during the cold, winter months. The great news is this soup tastes just as great (if not better) when reheated the next day. It’s perfect for leftovers or packing lunches.

    The leftovers will keep refrigerated for up to 5 days, or you may freeze for up to 2 months. Just thaw in the refrigerator the night before and reheat on stove top.

    If you don’t want as many leftovers, you may halve the soup recipe instead.

    spoonful of barley soup lifted up from bowl below

    More delicious vegan soup recipes

    • Vegan Chicken Soup w/ Jackfruit & Potato
    • Thai Peanut Chickpea Soup Instant Pot
    • Vegan Tomato Bisque
    • Easy Mushroom Barley Soup [Instant Pot Option]
    • Instant Pot Vegetable Soup with Quinoa
    • Healthy Broccoli Potato Soup

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    big bowl of soup with barley, beans, spinach, carrots, corn

    Vegetable Barley Soup

    Homemade vegetable barley soup with beans is hearty and easy to make, with lots of protein and nutrients, and made all in one pot.
    4.92 from 12 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Main Course, Soup
    Cuisine: American, Canadian
    Servings: 8 Servings
    Calories: 259kcal

    Equipment

    • Food Processor

    Ingredients

    • 1 cup navy beans or white kidney beans soaked overnight or quick soak method, see notes below
    • 1 red onion
    • 4 large carrots
    • 2 cups frozen peas
    • 1 cup frozen corn
    • 1 cup pot barley
    • 10 cups low sodium vegetable broth
    • 1.5 teaspoon garlic powder
    • ½ teaspoon dried oregano
    • 2 handfuls baby spinach
    • salt + pepper to taste
    Prevent your screen from going dark

    Instructions

    • Peel and quarter your onion and peel your carrots. Add them to a food processor and process until finely chopped. If you do not have a food processor, you may finely chop by hand. Then transfer them to a large pot.
    • Add all remaining ingredients except the spinach to the same pot and bring to a boil over high heat. Then lower the heat to medium-low and simmer for 30-40 minutes until the barley and beans are tender.
    • Turn off the heat and stir in the spinach until wilted. This will take less than one minute. Serve and enjoy.

    Notes

    To soak your beans overnight, cover them with cool water two inches above the beans to allow room for them to grow. Drain when ready to use.
    If you did not soak the beans overnight, boil some water in a pot or kettle and cover the beans with the boiling hot water for 30 minutes. Then drain and use as directed.
    Leftovers keep refrigerated for up to 5 days or freeze for up to 2 months.
    To make the soup gluten free, you may sub the barley for brown rice.

    Nutrition

    Calories: 259kcal | Carbohydrates: 52g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 701mg | Fiber: 15g | Sugar: 7g | Vitamin A: 6315IU | Vitamin C: 19mg | Calcium: 74mg | Iron: 8mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    1. Christine

      April 08, 2021 at 10:24 pm

      5 stars
      Hi Rosa,
      So glad to know you can give us a vegan receipe it is really a good idea, only if you dont mind may I know what is nutrisional yeast. I cant get it. THKS alot for the receipe.

      Christine

      Reply
      • Rosa

        April 09, 2021 at 8:20 am

        Hi Christine, there’s no nutritional yeast in this recipe, but generally it’s used a flavour enhancer in vegan dishes. Especially ones that call for a bit of cheesy flavour.

        Reply
    2. Ali

      March 06, 2020 at 5:09 pm

      5 stars
      Really enjoyed this soup. I used canned white beans as I didn’t have the time for soaking beans overnight and it turned out great. Loved this simple and yummy recipe.

      Reply
      • Rosa

        March 06, 2020 at 7:51 pm

        Thanks so much for the review Ali. I’m so happy you enjoyed the soup. 🙂

        Reply
    3. Char

      February 29, 2020 at 5:03 pm

      directions for instant please.

      Reply
      • rosa

        February 29, 2020 at 10:41 pm

        Hi Char, I haven’t made this one in the Instant Pot yet but I’d try around 25 minutes at high pressure. Hope you enjoy.

        Reply
    4. Kim

      February 17, 2019 at 7:12 pm

      5 stars
      I just made this new soup recipe and my 3 kids loved it!!

      Reply
      • rosa

        February 18, 2019 at 8:31 am

        Thanks Kim. So glad everyone enjoyed! 🙂

        Reply
    5. Angie

      February 17, 2019 at 11:09 am

      5 stars
      I’m going to make this right now for my kids for lunch – I’ve been making almost all your soup recipes in my Instant Pot – loving that appliance ❤️💚

      Reply
      • rosa

        February 17, 2019 at 2:01 pm

        Hi Angie, yes it’s definitely a great appliance! We use it often as well. Hope you and your kids enjoy the soup! 🙂

        Reply

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