Why do you cook the barley first instead of just adding it to the soup?

Cooking the barley separately helps control the texture of the soup. Barley absorbs a lot of liquid as it cooks, which can make the soup overly thick or gummy if it’s added dry. Cooking it first keeps the broth balanced and makes leftovers and freezing much more predictable.

My soup thickened after being in the fridge, can this be fixed?

Yes! Simply add a small amount of vegetable broth or water before reheating, then stir until you reach your desired consistency. Barley continues to absorb liquid as it sits, and this is completely normal. By pre-cooking the barley thickening should be minimal.

Can this soup be made gluten-free?

Yes, with a simple swap. Barley contains gluten, but you can replace it with ½ cup cooked rice or ½ cup small gluten-free pasta . If using gluten-free pasta, add it directly to the pot when you add the broth, it does not need to be pre-cooked and won’t absorb as much liquid as barley. If using rice, cook it separately and stir it in toward the end. Most grocery stores also carry pre-cooked rice in the freezer section.

I’m using regular vegetable broth instead of low-sodium, how much salt should I use?

If using regular vegetable broth, reduce the added salt by ½ teaspoon . Once the soup has finished simmering, taste and adjust as needed. Some canned tomatoes can also contain salt, so this is a good rule of thumb for that as well.

Homemade Vegetable Barley Soup (Vegan)

Description

This homemade vegetable barley soup is cozy, hearty, and made with simple pantry ingredients. Naturally vegan, deeply savory, and perfect for an easy, comforting meal.

Ingredients

Scale

For the barley

1 1/2 cups water or vegetable broth

1/2 cup pearl barley

For the soup

1 small to medium onion, diced

1 small zucchini, diced (about 2 cups)

1 quart vegetable broth (low sodium preferred)

1 (15 ounce) canned whole carrots, roughly chopped or canned sliced carrots (see notes)

1 (14.5-ounce) can petite diced tomatoes

1 (14.5-ounce) can crushed tomatoes

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon smoked paprika

1 teaspoon coconut sugar or granulated sugar

1/2 teaspoon garlic granules or garlic powder

1 teaspoon vegan Worcestershire sauce

2 bay leaves

1 teaspoon salt

1/8 teaspoon black pepper

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Instructions

Cook the barley:
Add the barley and 1½ cups water (or broth) to a saucepan. Bring to a boil, cover, reduce heat, and simmer for 20 minutes until tender. Set aside.
Prep veggies and spices while the barley cooks:
Chop the onion, zucchini, and carrots (if using canned), and measure out all seasonings.
Start the soup base:
Preheat a soup pot over medium-high heat, then reduce to medium. Add the onion and zucchini and cook for 8–10 minutes, stirring occasionally. If the vegetables start to stick, add a small splash of water.
Build the soup:
Pour in the vegetable broth and increase heat to medium-high. Add the carrots, diced tomatoes, crushed tomatoes, bay leaves, and all seasonings, including the vegan Worcestershire sauce. Stir well.
Add the barley:
Stir the cooked barley into the soup.
Simmer:
Bring the soup to a boil, then reduce heat to medium-low and simmer uncovered for 45 minutes, stirring occasionally.
Finish and serve:
Remove bay leaves and serve warm with crackers or homemade garlic bread.

Equipment

5.5 Quart Pot

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Large Spoon

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Measuring Cups and Spoons

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Cutting Boards

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Notes

Carrots: Canned whole or sliced carrots work best and add natural sweetness. If using frozen diced carrots, add them with the onion and zucchini so they have time to soften.

Storage: Store leftovers in the fridge for up to 5 days or freeze in single servings. Stir while reheating and add a splash of broth or water if needed.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American