Vegetable Barley Soup

Vegetable barley soup is a simple, satisfying and hearty meal that happens to be plant-based.

This is a great fall/ winter recipe, but you can make it any time of year. Plus, barley happens to be very budget friendly and nutritious. You can read more about barley health benefits here, if you are interested.

How to make vegetable barley soup

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this vegetable barley soup recipe, you will need the following:

• olive oil
• onion
• carrots
• celery
• garlic
• tomato paste
• dried thyme
• salt and pepper
• vegetable stock
• water
• barley
• butternut squash
• bay leaves

If you want to make this refined oil free, you can use a broth or water sauté in place of the oil.

Cooking vegetable barley soup

Heat a large dutch oven or pot over medium heat on the stovetop. Add in the olive oil.

Once the oil is hot, add in the onions, carrots and celery and cook for 4-5 minutes until the veggies are nice and soft.

Then add in the garlic and cook it for 2 more minutes. Add in the tomato paste and dried thyme and toss and cook it with the veggies for about 1-2 minutes. Season with salt and pepper.

Then add in the vegetable broth and water and some more salt and pepper to taste if needed. Stir it all together and bring to a boil, add in the Barley and butternut squash and bay leaves and reduce the heat to simmer.

Cover and cook the vegetable barley soup for 15 minutes.

Once the barley and squash are fully cooked, remove the bay leaves, and serve.

Serving

Remove the pot from the heat, divide the vegetable barley soup into bowls and top with chopped parsley and parmesan cheese. We love the Violife vegan parmesan. Omnivores, feel free to use any cheese you wish.

If you want more plant-based soup recipes, check out my vegan soup recipe archives.

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Vegetable Barley Soup

Vegetable barley soup is a simple, satisfying and hearty meal that happens to be plant-based.

Course Main Course, Soup

Cuisine American, Vegan

Keyword vegetable barley soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Author Marjorie @APinchOfHealthy

Ingredients

• 2 tablespoons olive oil (or oil of choice, or alternatively, broth/ water sauté)
• 1 large onion – peeled and diced
• 3 carrots – medium, peeled and diced
• 2 celery stalks – finely diced
• 2 cloves garlic – peeled and minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups vegetable stock
• 4 cups water
• 1 cup barley
• 2 cups butternut squash cubed
• 2 bay leaves

Instructions

1. Heat a large dutch oven or pot over medium heat on the stovetop. Add in the olive oil.
2. Once the oil is hot, add in the onions, carrots and celery and cook for 4-5 minutes until the veggies are nice and soft. Then add in the garlic and cook it for 2 more minutes. Add in the tomato paste and dried thyme and toss and cook it with the veggies for about 1-2 minutes. Season with salt and pepper.
3. Then add in the vegetable broth and water and some more salt and pepper to taste if needed. Stir it all together and bring to a boil, add in the Barley and butternut squash and bay leaves and reduce the heat to simmer. Cover and cook for 15 minutes.

4. Once the barley and squash are fully cooked, remove the bay leaves, and serve.

5. Remove the pot from the heat, divide the soup into bowls and top with chopped parsley and parmesan cheese.