Vegan Barley Soup
Warm, hearty, and brimming with wholesome ingredients, this Vegan Barley Soup is the ultimate comfort food for any season. Packed with tender pearl barley, fresh vegetables like carrots, celery, and spinach, and flavored with aromatic herbs like thyme and oregano, this one-pot soup is as nourishing as it is delicious. A splash of vegetable broth and juicy diced tomatoes bring richness and depth to every spoonful, while the finishing touch of fresh parsley adds a pop of vibrant flavor. Not only is this plant-based soup incredibly satisfying, but it also comes together in under an hour, making it a perfect option for busy weeknights or meal prep. Serve it with crusty bread for a cozy, vegan meal that's sure to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 medium (diced) carrots
- 2 (diced) celery stalks
- 3 cloves (minced) garlic
- 1 cup pearl barley
- 8 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups (loosely packed) baby spinach
- 0.5 teaspoons (to taste) salt
- 0.25 teaspoons (to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the pearl barley to the pot and stir to coat it in the vegetable mixture.
Pour in the vegetable broth and diced tomatoes (including their juices).
Add the bay leaf, dried thyme, and dried oregano. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 30-35 minutes, or until the barley is tender.
Add the baby spinach to the pot and stir until it wilts. Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6707 mg | 292% | |
| Total Carbohydrate | 335.5 g | 122% | |
| Dietary Fiber | 79.1 g | 282% | |
| Total Sugars | 62.4 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 836 mg | 64% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 6844 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
