Cozy & Hearty Vegetable Barley Soup for Chilly Nights (Vegan!)

Name: Barley Vegetable Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 cup celery, chopped small; 4 garlic cloves, roughly chopped; 3 cups (8 oz) mushrooms, cut into small pieces; 1 cup carrots, sliced in quarters or 1/2 moon slices; 1 tablespoon fresh rosemary, minced (or 1 1/2 teaspoons dried); 1 teaspoon fresh thyme (or 1/2 teaspoon dried) or use oregano; 2 tablespoons tomato paste; 2 teaspoons dijon mustard; 1/2 teaspoon smoked paprika; 1 1/2 teaspoons salt (adjust to taste); 1/2 teaspoon black pepper; 1/2 cup pearled barley *see notes; 5 cups vegetable broth, or chicken broth; 2 bay leaves; 2 cups Swiss chard, chopped (or kale, spinach); 1/2 cup fresh parsley, chopped; 1- 2 teaspoons sherry vinegar (or red wine vinegar- a little sharper so start with 1 teaspoon or try champagne vinegar, or lemon juice

This Vegetable Barley Soup is cozy, hearty, and full of wholesome goodness! Packed with tender veggies and chewy barley, it's the perfect nourishing bowl to warm you up on a chilly day. Vegan.

bowl of vegetable barley soup with a spoon, garnished with parsley.

Why You’ll Love This

Vegetable Barley Soup is a beautiful balance of flavor, texture, and nourishment. As a chef focused on whole-food cooking, I love how this soup transforms simple ingredients into a hearty, flavorful meal that feels both comforting and restorative. The barley gives it a hearty, almost creamy body without meat or dairy, while layers of vegetables-carrots, celery, leeks, and greens-create a rich, aromatic broth as they simmer. It's one of those humble dishes that tastes like it took all day to make, yet comes together easily with wholesome ingredients.

Nutritionally, it's a powerhouse-high in fiber from the barley, loaded with vitamins and antioxidants from the vegetables, and naturally low in fat. It's satisfying without being heavy, making it perfect for a nourishing weeknight meal or healthy meal prep.

Best of all, it's incredibly forgiving and flexible-use what you have on hand, adjust the seasoning to your taste, and let the ingredients shine. A bowl of this soup feels like comfort and wellness in one spoonful.

Ingredients

Vegetables: Onions, celery, carrots, mushrooms, and garlic cloves build a savory, aromatic, and nourishing base for the soup.
Barley: Use pearled barley. If you sub with hulled barley, it will need 20-30 minutes (or more) of extra cooking time. Farro is another great substitute (cooking time will vary).
Fresh herbs: Fresh rosemary and fresh thyme add fragrant, herby, cozy flavor. Substitute dried herbs in a pinch. Garnish the soup with fresh, chopped parsley.
Tomato paste: Helps thicken the soup and impart a deep, savory flavor.
Dijon mustard: Adds a tangy, savory, and slightly sharp flavor.
Smoked paprika, bay leaves, salt, and black pepper: For a hint of smoky heat, savory depth, vibrant flavor, and peppery bite.
Broth: Prepare our homemade vegetable broth or chicken broth, or use store-bought.
Swiss chard: For a hearty dose of dark, leafy greens. Substitute with kale or spinach.
Sherry vinegar: Or red wine vinegar, though it’s a little sharper, so start with a teaspoon, then taste and adjust. You could also try champagne vinegar or lemon juice.

Find a full list of ingredients and measurements in the recipe card below.

Variations

Make it gluten-free. Use brown rice or quinoa instead of barley.
Mix up the veggies. Add, or swap out, cauliflower, zucchini, bell pepper, green beans, tomatoes, peas, or cabbage.
Add beans for more protein. Add chickpeas, cannellini beans, white kidney beans, or lentils.
Add potatoes or winter squash. Yukon gold potatoes, sweet potatoes, pumpkin, or butternut squash make hearty additions.

How to Make Vegetable Barley Soup

1. Sauté the vegetables. In a large pot or Dutch oven, warm olive oil over medium heat. Sauté onions and celery for 5 minutes. Then, stir in the mushrooms and garlic and sauté for 3 minutes.

mise en place - wood board with minced carrots, celery, onion, garlic, mushrooms, and chard next to small bowls of barley, tomato paste, Dijon, vinegar, and spices.

Dutch oven with onions and celery sautéing with wood spatula.

2. Add herbs, spices, barley, and other seasonings. Add the rosemary, thyme, carrots, tomato paste, and Dijon mustard to the pot. Stir, then add the smoked paprika, salt, black pepper, barley, broth, bay leaves, and chard. If using spinach, wait to add it until adding the parsley.

building the base for vegetable barley soup - onions, mushrooms, celery, and fresh, minced herbs in Dutch oven with wood spoon.

making vegetable barley soup - Dutch oven with veggies, chard, tomato paste, bay leaf, broth, and pearled barley.

3. Simmer. Bring the soup to a boil, then reduce to a simmer and cover. Cook for 40 minutes.

4. Taste and adjust. Add the parsley (and spinach, if using), then taste and adjust for salt and pepper. Add vinegar and stir.

Dutch oven with vegetable barley soup with bay leaf and fresh parsley.

Chef’s Tips

Use pearled barley for quicker cooking. Pearled barley becomes tender in about 40 minutes. Hulled barley takes longer, requiring about 20-30 minutes more.
Sauté the veggies slowly. Take a few extra minutes at the start to let the onions, celery, and mushrooms develop flavor. This is the foundation of a great broth!
Adjust to your texture preference. For a thicker, stew-like soup, simmer uncovered for the last 10 minutes. For a lighter broth, add an extra cup of stock before serving.
Season at the end. Once the barley and veggies are cooked, taste and adjust with salt, pepper, and a splash of vinegar to bring the flavors to life.
Make it your own! Add beans for extra protein, swap in kale of spinach for the chard, or toss in seasonal veggies like zucchini or cauliflower.

Serving Suggestions

Serve this hearty vegan soup as a main course, garnished with freshly grated Parmesan cheese, pecorino cheese, or vegan Parmesan. Serve with warm, crusty bread or soft sourdough rolls.

For a little something extra, serve with a side salad, like our Butternut Squash Salad, White Cheddar Apple Salad, Waldorf Salad, or Beet and Goat Cheese Salad.

Storage

Refrigerator: Transfer cooled soup to an airtight container and store in the fridge for up to 4 days. Barley will absorb the liquid, so you may need to add more broth when reheating. Taste and adjust for salt before serving.
Freezer: Leftover soup can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Reheat the soup in a pot on the stove over medium heat until warmed through. You can reheat in the microwave if preferred.

FAQs

Does barley need to be cooked before adding to soup?

No. Barley cooks directly in the soup, making this an easy, one-pot meal.

How long should you cook barley in soup?

Simmer, covered, for 40 minutes, or until the pearled barley is tender. Hulled barley will take 20-30 minutes longer.

Do I need to soak barley before cooking?

No, it is not necessary to soak barley. Soaking does not significantly reduce cooking time or alter the flavor or texture.

Are pearl barley and barley the same?

No. Pearl barley is a type of processed barley with its outer hull and bran layer removed. Hulled barley retains the bran and germ, making it a little higher in fiber and other nutrients. Hulled barley takes longer to cook, so add 20-30 minutes of cooking time if you plan to use it.