This white bean and barley soup is not only hearty and healthy, it's also packed with flavor and so easy to make! You'll want to eat this soup all winter long.
I've been enjoying this white bean soup all winter long. It's loaded with savory flavors and healthy vegetarian ingredients. Just like my mushroom and barley soup, this recipe uses inexpensive yet delicious pantry staples.
Why make this recipe
- Protein-packed: Made with white beans and veggie sausage
- Hearty and filling enough to make a stand-alone meal
- Quick and easy: Just sauté, simmer and serve.
- Vegetarian and vegan
Ingredients and substitutions
White beans: This is a broad term that can mean cannellini beans, navy beans or Great northern beans. Use cannellini beans, the largest of the three.
Vegetarian Italian sausage: Tofurkey makes my favorite meatless sausage, but Field Roast and many other brands make delicious equivalents. Skip the sausage for a soy-free meal.
Thyme: I use dry thyme because that's what I usually have in my pantry but fresh will work too. One teaspoon of dry can be replaced with 1 tablespoon fresh.
Carrots, onions and celery (and garlic): Also known as "mirepoix", this combination is the base of the soup. Choose yellow or white onion.
Pearl barley: Look for a bag labeled "pearl" barley. This kind is quicker to cook than plain barley.
Greens: Choose finely sliced collard greens or kale to add a dash of plant-based iron and flavor.
Step by step instructions
Step one. Start by heating olive oil in a Dutch oven or large stock pot over medium heat. Once hot, add diced onions, carrots and celery as well as the sliced Italian veggie sausages.
Step two. Sauté for 8-10 minutes, or until onions are golden brown. The sausage should be lightly crisped and brown as well. Add garlic and saute a minute more, until golden.
Step three. Add all remaining ingredients to the pot (image three). Stir to combine .
Step four. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low.
Step five. Simmer until the pearl barley is cooked through, about 30 minutes. The barley should be soft but still slightly chewy. Add thinly sliced kale or collard greens.
Step six. Simmer for 1-2 minutes, until wilted.
Recipe FAQ and expert tips
You can use farro, quinoa or even a small shaped pasta.
I recommend using cannellini beans, but great northern beans, navy beans or small white beans also work. You can even use chickpeas.
Yes, this soup freezes well. Let it cool to room temperature before transferring to a freezer safe container. Leave at least an inch of room at the top of the container. Freeze for up to three months. Let thaw completely in the fridge before reheating.
Keep leftovers refrigerated for 3-4 days. Reheat individual bowls in the microwave. You can also return the entire pot to the stovetop and reheat over medium heat until warmed through.
Enjoy with a sandwich or a side of sweet potato rolls or whole wheat garlic knots.
I have not tested this particular recipe in the Instant Pot but this vegan white bean soup is a similar tried and true option.
More vegetarian soups
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Vegetarian White Bean Soup with Barley
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion from ½ yellow onion
- ½ cup diced carrot
- ½ cup diced celery
- 7 ounces vegetarian Italian sausage ¼ inch slices, see note #1
- 3 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dry thyme
- 2 bay leaves
- ½ teaspoon salt
- 15.5 ounce canned cannellini beans drained and rinsed, see note #2
- ½ cup pearl barley rinsed
- 4 and ½ cups vegetable broth
- 2 cups shredded kale or collards
- freshly ground pepper, red pepper flakes, fresh Parmesan for serving
Instructions
- Start by heating olive oil in a dutch oven or large stock pot over medium heat. Once hot, add diced onions, carrots and celery as well as the sliced Italian veggie sausages.
- Saute for 8-10 minutes, or until onions are golden brown. The sausage should be lightly crisped and brown as well.
- Add garlic and saute a minute more, until golden. Add balsamic vinegar to deglaze the pan.
- Add all remaining ingredients to the pot except for shredded kale (thyme, bay leaves, salt, cannellini beans, pearl barley, vegetable broth). Stir to combine. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low.
- Simmer uncovered until the pearl barley is cooked through, about 30 minutes. The barley should be soft but still slightly chewy.
- Add shredded kale or collards. Simmer until wilted, about 2 minutes.
- Remove the bay leaves from the soup. Taste for salt and serve with freshly ground black pepper and red pepper flakes. Top with Parmesan cheese if desired.
Notes
- Vegetarian Italian sausage: Tofurky makes my favorite meatless sausage, but Field Roast and many other brands make delicious equivalents. Skip the sausage for a soy-free meal.
- Beans: One can beans is equivalent to about 1 and ½ cups cooked beans. I recommend using cannellini beans, but great northern beans, navy beans or small white beans also work.
- Storage and reheating: Keep leftovers refrigerated for 3-4 days. Reheat individual bowls in the microwave. You can also return the entire pot to the stovetop and reheat over medium heat until warmed through.
- Freezing instructions: Let cool to room temperature before transferring to a freezer safe container. Leave at least an inch of room at the top of the container. Freeze for up to three months. Let thaw completely in the fridge before reheating.
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