Easy Italian Vegan Barley Soup

This Easy Italian Vegan Barley Soup is the perfect cozy meal for colder days. It's hearty, comforting, naturally nourishing, packed with tender vegetables, soft potatoes, and chewy barley simmered in fragrant Italian herbs. A wholesome bowl that feels like comfort food but remains light and nutritious.

As soon as the weather cools down, I start craving simple, wholesome soups like my Creamy Vegan Butternut Squash Soup or White Bean Kale Soup. This delicious soup recipe is the kind you can simmer in one pot and enjoy all week. It's rustic, nourishing, and incredibly satisfying, and reminds me of classic home-style soups you'd find in an Italian kitchen. All you need is some humble ingredients to create big flavor, and a meal that feels good to eat. Plus, it's naturally vegan, high in fiber, and can easily be made oil-free yet still tastes like something slow-cooked and comforting.

As an Amazon Associate, I earn from qualifying purchases.

This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.

Ingredients To Make Veggie Barley Soup:

You only need simple ingredients to make this hearty vegetable barley soup that the whole family will love.

• Onion: Builds the savory flavor base of the soup. Any type works (yellow, white, or sweet), and onions also offer natural antioxidants and anti-inflammatory benefits.
• Fresh Garlic Cloves: Adds depth and aromatic flavor. Garlic is well known for its immune-supporting and heart-healthy properties.
• Celery: Provides subtle earthiness and aromatic flavor while adding minerals and natural sodium. It also enhances the depth of the broth without overpowering it.
• Carrots: Add natural sweetness and color. They are rich in beta-carotene and support a pleasantly balanced broth.
• Olive Oil (optional): Helps soften and caramelize the aromatics for richer flavor. It is high in monounsaturated fats and can be omitted for an oil-free version.
• Golden Potatoes: Add creaminess and body to the soup naturally as they cook and gently break down. They also make the soup more filling without needing cream.
• Vegetable Broth: Forms the base of the soup. Choose a good-quality broth for the best flavor, or use homemade if available. Low-sodium is ideal so you can control the salt level.
• Quick Barley or Pearled Barley: Quick barley cooks in about 20 minutes, while pearled barley takes closer to 40+. It adds a chewy, hearty texture and is a great source of fiber and plant-based protein. Use any leftovers to make my Italian Barley Salad.
• Bay Leaves: They infuse a gentle herbal depth and aroma as they simmer. Be sure to remove them before serving.
• Italian Seasoning: Brings classic Italian herb flavor with a blend of oregano, basil, thyme, and more.
• Miso Nooch or Nutritional Yeast: Adds umami and mild "parmesan-like" savory depth. Nutritional yeast is also a natural source of B vitamins. Use it to make my Oil-Free Buffalo Chickpea Quesadillas next.
• Sea Salt & Black Pepper: Essential for seasoning and balance. Adjust to taste, especially depending on your broth's sodium level.

See the recipe card for quantities.

How To Make It:

Let's make homemade vegetable barley soup.

• Sauté the Aromatics (optional for oil-free): In a large pot over medium heat, warm the olive oil if using. Add the onion, garlic, celery, and carrots, and cook until softened and fragrant. If skipping oil, sauté with a splash of broth instead.
• Add Potatoes and Broth: Stir in the diced potatoes, vegetable broth, bay leaves, Italian seasoning, sea salt, and black pepper. Bring the mixture to a gentle simmer.
• Cook the Barley: Add the quick barley and simmer uncovered until tender and thickened.
• Finish the Soup: Stir in the miso nooch or nutritional yeast for added umami depth. Taste and adjust seasoning as needed. Remove the bay leaves before serving.
• Serve and Enjoy: Ladle hot soup into bowls and garnish with fresh parsley or basil if desired. Enjoy as the main meal, with crusty bread, or with a simple side salad like my Delicious Chopped Pizza Salad.

Top Tips: 

• Use Quick Barley for Faster Cooking: It cooks in about 20 minutes, making this a true weeknight-friendly soup and an easy recipe. Pearled barley works too, just allow extra time.
• Start with a Flavorful Broth: The quality of your vegetable stock or broth makes a big difference since it forms the base of the soup. If it tastes flat, make sure to adjust the seasoning.
• Sautéing Adds Richness: If you're oil-free, simply sauté in a splash of broth. The result will still be delicious and hearty.
• Adjust Thickness: For a thicker stew-like texture, simmer longer.
• Add the Nutritional Yeast at the End: This preserves its savory, parmesan-like flavor. Cooking it too long can dull the taste.

Variations And Substitutions: 

This hearty vegetable soup is so easy to adjust, and you can throw in any leftover veggies you have in the fridge. Here are a few of my suggestions.

• Add Leafy Greens: Stir in 2 cups of fresh spinach or chopped kale during the last 3-5 minutes of cooking for extra nutrients and color, especially if you have some in the fridge to make my Rainbow Sweet Potato Kale Salad.
• Swap the Barley: If you need this recipe gluten-free, substitute quick-cooking quinoa, rice, or sorghum instead. Adjust cook time accordingly.
• Boost the Protein: Stir in cooked white beans, chickpeas, or lentils during the final 5 minutes for extra plant-based protein and fiber.

Storage:

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4-5 days. The flavors deepen over time, making it even better the next day.

Freezer: This soup freezes well for up to 2 months. Let it cool completely first, then freeze in individual portions or family-size containers.

Reheating: Reheat gently on the stove over medium heat or in the microwave. Add a splash of broth or water if it thickens after chilling-barley naturally absorbs liquid over time.

Equipment Needed:

• Large Soup Pot or Dutch Oven: Essential for evenly cooking the vegetables and barley in one pot.
• Wooden Spoon or Spatula: For stirring aromatics and preventing sticking during the sauté.
• Measuring Cups & Spoons: To ensure accurate broth and seasoning ratios.
• Cutting Board & Sharp Knife: For efficiently chopping the onion, celery, carrots, and potatoes.
• Ladle: For serving a hot bowl of soup.

Recipe FAQs:

More Amazing Vegan Soups To Try Next:

If you try this Easy Italian Vegan Barley Soup Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!