Easy Italian Vegan Barley Soup
This Easy Italian Vegan Barley Soup is a hearty, nourishing one-pot meal made with vegetables, golden potatoes, quick barley, and Italian herbs. It’s cozy, filling, and perfect for a wholesome weeknight dinner or make-ahead meal prep—vegan, dairy-free, refined sugar-free, with a gluten-free option and oil-optional.
Equipment
Ingredients
- 1 onion diced
- 3 cloves garlic minced
- 3 ribs celery sliced
- 2 medium carrots chopped
- 2 tablespoons olive oil optional for sautéing
- 2 golden potatoes diced
- 8 cups vegetable broth
- 1½ cups quick barley or pearled barley — note that pearled will take longer to cook
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 1 tablespoon Miso Nooch or nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
Sauté the aromatics:
- In a large pot, heat olive oil over medium heat. Add onion, garlic, celery, and carrots. Cook for about 5–7 minutes until the vegetables begin to soften and become fragrant.
Add the potatoes and broth:
- Stir in the diced potatoes, vegetable broth, bay leaves, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer.
Cook the barley:
- Add the barley and cook uncovered for 20–25 minutes if using quick barley, or about 40–45 minutes for pearled barley, until tender.
Finish the soup:
- Stir in the Miso Nooch or nutritional yeast. Taste and adjust seasonings as needed. Remove bay leaves before serving.
Serve:
- Ladle into bowls and garnish with fresh herbs like parsley or basil if desired.
- Serve warm with a slice of crusty bread or a light salad.
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