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Loaded with wholesome pantry staples, this hearty bean and barley soup is cozy, budget-friendly, nourishing, and seriously satisfying – perfect for meal prep!

Completed Barley and Bean Soup in a bowl.
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Why You’ll Love This Recipe

Sometimes you just need a big, cozy bowl of soup to make everything better, and this bean and barley soup is truly comforting – similar to my vegetable barley soup, but with a richer tomato-based broth and the addition of fiber, nutrient, and protein-packed beans and barley for a satisfying meal in a bowl. It’s hearty, healthy, filling, wholesome, and easy to throw together with really budget-friendly ingredients.

It’s a great one-pot, clean-out-the-fridge kind of meal that’s easy to customize with whatever veggies you have on hand, perfect for meal prep, and freezer-friendly. In fact, it tastes even better on day two, so I always make enough for leftovers! Want more warm, hearty soup ideas? Try my kale vegetable bean soup, black bean soup, and quick Mexican bean soup recipes.

Ingredient Notes

Refer to the recipe card for the full list of ingredients, quantities, and substitutes.

Ingredients for Barley and Bean Soup measured out on a white surface.

Recipe Variations

  • Lemon: Add a little before serving for brightness and depth.
  • Other vegetables: I.e., fresh or frozen leek, spinach/kale, broccoli, cauliflower, peas, green beans, mushrooms, cabbage, zucchini, etc.
  • Starches: Add diced potatoes, sweet potatoes, butternut squash, or pumpkin (try out this roasted pumpkin soup).
  • Other seasonings: i.e., 1-2 bay leaves, smoked paprika, dried basil or thyme.
  • Umami: Add miso paste, nutritional yeast (how to use nutritional yeast), and/or a splash of soy sauce.
  • Vegan protein: Like vegan sausage or this crispy baked tofu to add extra flavor and texture.
  • Creamy: Blend a portion or add some cashew cream/coconut milk.

How to Make Bean and Barley Soup

Process shot showing stirring ingredients in a pot.
Process shot showing stirring ingredients in a pot.

Step 1: First, dice the onion, celery, and carrot, and mince the garlic. Then, heat the oil in a large, heavy-based pan over medium-high heat. Saute the prepared vegetables and garlic for 5 minutes.

Step 2: Stir in the cumin and chili powder for 1-2 minutes. Add the vegetable broth, diced tomatoes, barley, beans, and tomato paste. Then, bring the white beans and barley soup to a boil.

Process shot showing using immersion blender in a pot.
Process shot showing cooking soup in a pot.

Step 3: Reduce to a simmer, and cook for 30 minutes or until the barley is tender.

Step 4: Stir in the minced cilantro, taste, and season with salt and pepper. Enjoy!

Serve the vegan barley soup alone or with crusty bread, vegan focaccia bread, and/or a simple side salad.

FAQs

Could I use dried beans?

Yes. Soak 1 ½ cups of beans in plenty of cold water overnight, then drain, rinse, and simmer in fresh water (or low-sodium broth) until tender. Once cooked, continue with the bean barley soup recipe.

Can I use hulled barley?

Yes, but it will take longer to cook (usually 20-30 minutes). Optionally, partially cook the barley, then add it to the vegetable barley soup for the last 30 minutes.

Can I make it in a crockpot?

For the best flavor, sauté the veg in a pan until soft/lightly browned. Then, add everything to a slow cooker and cook on LOW for 8-9 hours or HIGH for 3-4 hours.

How do you avoid the soup thickening over time?

Cook and/or store the barley separately so it’s unable to soak up the broth.

Pro Recipe Tips

  • To speed up prep: Use a food chopper/mandoline to prep the veggies.
  • Don’t rush the saute: Sauteing veggies/aromatics until lightly browned will add depth for a more complex soup base.
  • Use pearl barley: While this barley and bean soup recipe works with hulled barley, the latter takes a lot longer to cook.
  • To make it oilfree: Use ¼ cup broth to sauté the vegetables instead.
  • To adjust the consistency: Optionally blend a portion of beans and broth for a thick and creamy bean barley soup.
Completed Barley and Bean Soup in a bowl.

Storage Information

Store: In an airtight container in the fridge for 4-5 days.

Freeze: You can freeze the barley bean soup in Ziplock’s (spread flat), souper cubes, or a silicone muffin tray for up to 3 months. Thaw in the fridge overnight.

Reheat: In a microwave (30-second spurts, stirring between) or on the stove (over medium-low). Add extra broth/water, if preferred, as barley soaks up broth as it sits.

Completed Barley and Bean Soup in a storage container.

More Hearty Vegan Soup Recipes

If you tried this bean and barley soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

Barley and Bean Soup

4.74 from 19 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 – 8
Loaded with wholesome pantry staples, this hearty bean and barley soup is cozy, budget-friendly, nourishing, and seriously satisfying- perfect for meal prep!

Ingredients 

  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 2 carrots diced
  • 3 ribs celery diced
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 8 cups vegetable broth
  • 1 cup barley
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 1 (15-ounce) can garbanzo beans drained and rinsed
  • 1 (15-ounce) can white cannellini beans drained and rinsed
  • 1 (6-ounce) can tomato paste
  • ¼ to ½ cup minced cilantro
  • Pepper to taste

Instructions 

  • In a large pot over medium-high heat, heat the olive oil. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes, until the vegetables are tender.
  • Stir in the cumin and chili powder, mixing well to coat the vegetables with the spices.
  • Pour in the vegetable broth, then add the barley, diced tomatoes (with their juices), garbanzo beans, white cannellini beans, and tomato paste. Stir to combine.
  • Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 30 minutes, or until the barley is soft.
  • Stir in the minced cilantro and season with pepper to taste.
  • Serve hot and enjoy this flavorful, protein-rich, and nourishing soup!

Notes

  • Don’t rush the saute: Sauteing veggies/aromatics until lightly browned will add depth for a more complex soup base.
  • Use pearl barley: While this barley and bean soup recipe works with hulled barley, the latter takes a lot longer to cook.
  • To make it oilfree: Use ¼ cup broth to sauté the vegetables instead.
  • To adjust the consistency: Optionally blend a portion of beans and broth for a thick and creamy bean barley soup.

Nutrition

Calories: 378kcalCarbohydrates: 67gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1721mgPotassium: 1151mgFiber: 15gSugar: 12gVitamin A: 4852IUVitamin C: 17mgCalcium: 151mgIron: 7mg

Additional Info

Author: Toni Okamoto
Course: Dinner, Lunch, Soup
Cuisine: Southwestern
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
4.74 from 19 votes (15 ratings without comment)

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Comments

  1. 5 stars
    This soup is SO delicious, Toni, thank you so much! I made it yesterday and loved it so much that we decided to take it to my FIL’s house to enjoy with him. My husband, FIL and I are all plant-based and appreciate hearty, wholesome dishes like this. Thank you for sharing your creation! Much love to you.

    1. That’s amazing! So glad you and everyone enjoyed this soup! Toni has the best recipes on her blog!

  2. 5 stars
    Love this soup! I usually do a more French-style seasoning with sage, thyme, rosemary, oregano and bay leaf instead of the southwestern cumin-chili. I also put in a couple more cups of liquid because the barley will soak everything up! First time I made this, I had a solid lump in the pot instead of a soup. Still delicious though.

  3. 4 stars
    Quick and easy to toss together once the veggies were prepped. 3 Tablespoons of cumin seemed like a lot so I used only 2 Tablespoons and it was still overpowering. I’m going to add more broth/water to try and dilute it. Next time I might use only 1 teaspoon of cumin.