Vegan Barley Stew

Jump To Recipe by Liz Thomson February 10, 2022 This post may contain affiliate links.

Whether you’re looking for an easy weeknight meal or a super simple meal-prep option, vegetable barley soup is a one-pot dish that’s packed with healthy veggies and grains! Enjoy leftovers throughout the week or freeze for up to a month.

Why I Love This Recipe

Vegetable barley soup brings together the best of healthy ingredients and comfort food all in one cozy bowl! A combination of vegetables and grains makes this easy recipe a perfect weeknight meal.

This entire dish comes together in one pot on the stove for easy prep and clean-up. The soup takes about an hour to cook, but hands-on time is only a few minutes. We’ll let everything simmer together to really bring out the deep, hearty flavor that makes each bite so satisfying!

It also keeps beautifully. I recommend using the leftovers as a simple way to meal-prep! You can keep them in the fridge to enjoy throughout the week or stick the soup in the freezer for a future meal. You’ll love having a bowl or two of this soup ready to enjoy any time.

What is Barley?

Barley is what’s known as a cereal grain. It has a mild flavor and a nice, chewy texture that complements so many dishes. It’s also believed to be one of the first grains cultivated by ancient civilizations.

Today, you can find barley at most grocery stores. Depending on the store, it’s usually stocked next to the rice, in the dried beans section or sometimes even in the baking aisle near the flour.

The two most common types of barley are regular, also known as hulled, and pearl barley. Hulled barley means the outer husk has been removed. As a whole grain, hulled is the more nutritious variety.

Pearled barley is still nutritious, but slightly less so because the bran layer has been removed. It’s also softer and will take less time to cook than hulled barley, so you’ll see it used in recipes more often. For this recipe, I’m using pearled barley.

Is Barley Healthy?

Barley is a fantastic ingredient to incorporate into your weekly menu! It has quite a few notable health benefits that make it a great choice of grain.

Eating barley is a good way to get more magnesium, zinc, and other vitamins and minerals. It’s also an excellent source of beta-glucan, a soluble fiber that has been linked to lowering cholesterol. (As someone with familial hypercholesterolemia, this is great for me!) On top of that, it can even help regulate blood sugar levels and aid in digestion!

There are so many great ways to add more barley to your diet. You can whip-up a grain salad, use it in place of rice or add it to soups. This recipe is a perfect example!

Substitution Ideas

Switch up your acid by using red wine vinegar in place of lemon juice. Lemon is going to give the soup a light sharpness while red wine vinegar will add a richer, slightly fruity flavor.
Don’t have yukon gold potatoes? Russet potatoes will work beautifully! You could also skip the potatoes altogether if you prefer.
Substitute the kale with another dark leafy green. I think spinach or escarole are fantastic for this soup. You’ll still want to add them at the very end and cook until just softened.

The Best Vegetable Broth

I recommend using chicken-style vegetarian broth to add the best flavor to vegetable soup. My favorites are Edward & Son’s “Not Chicken” or Ocean’s Halo “No Chicken Broth”. They really do taste like chicken broth but are completely vegetarian!

What to Serve with Barley Soup

What’s a hearty soup recipe without a beautiful hunk of bread to scoop up anything left at the bottom of the bowl? 5-ingredient olive oil bread is so easy to make and can be ready in minutes! If you’re really craving some cozy comfort, you can take it to the next level by making air fryer grilled cheese with an irresistibly gooey center. On the other hand, if you’re looking for something lighter, avocado and orange salad is a delicious way to add more leafy greens to your plate.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days. For longer storage, you can also keep your soup in the freezer for up to 1 month.

How to Make Vegetable Barley Soup

Add the olive oil to a large dutch oven or pot over medium heat. Once the oil is warm, add the onion, carrots, and celery. Cook for 8 minutes stirring occasionally. Add the garlic and tomato paste, then continue to cook for 1 more minute.

Add the barley, diced tomatoes, potatoes, vegetable broth, thyme, and oregano, then bring everything to a boil. Reduce the heat and simmer for 30-40 minutes until the barley is tender and the potatoes are softened. In the last few minutes of cooking, add the kale leaves and stir until softened.

Add lemon juice and salt to taste before serving.

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