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barley soup

Vegan Barley Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 4 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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.


Units Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup pearled barley
  • 24 oz can diced tomatoes
  • 1/2 lb yukon gold potatoes, chopped into 1” pieces
  • 3 cups vegetable broth
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 3 large kale leaves, destemmed and chopped
  • 2 teaspoons lemon juice
  • Salt to taste


  1. Add the olive oil to a large dutch oven or pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 8 minutes stirring occasionally.
  3. Add the garlic and tomato paste and continue to cook for 1 minute.
  4. Add the barley, diced tomatoes, potatoes, vegetable broth, thyme, and oregano and bring to a boil.
  5. Reduce heat and simmer for 30-40 minutes until barley is tender and potatoes are softened.
  6. In the last few minutes of cooking, add the kale leaves and stir until softened.
  7. Add lemon juice and salt to taste.