This vegetarian barley soup is not only hearty and healthy, it's also packed with flavor and so easy to make! Each serving of soup has 17 grams of protein, thanks to vegetarian sausage and white beans.
I've been enjoying this vegetarian barley 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 to create a nutritious and cozy soup.
This soup uses pearl barley, which cooks a bit more quickly than standard barley. If you only have regular barley on hand, no worries, I have tips on how to use that instead.
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Why make this recipe
- Quick and easy: Just sauté, simmer and serve.
- Protein-packed: You will not miss the meat in this vegetarian barley soup! This soup is made with white beans and veggie sausage for 17 grams of protein per serving.
- Hearty and filling: Barley is a hearty grain that makes this a satisfying soup.
- Vegetarian and vegan: Herbs, mirepoix, and balsamic vinegar combine to create a flavorful meat-free base for this barley soup.
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. The sausage can be omitted if desired.
- 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.
- Mirepoix: Carrots, onions, and celery (and garlic) are the base of the soup. Choose yellow or white onion.
- Pearl barley: Look for a bag labeled "pearl" barley. This kind cooks more quickly than regular 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. 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.
Cassidy's tips
- You can use regular barley in place of pearl barley. Just note that it will take about an hour to cook, while pearl barley takes 30 minutes.
- Choose a flavorful vegetable broth. I like to use Better than Bouillon because it's cost-effective and very flavorful.
- The soup can be simmered for several hours to continue enhancing its flavors. Just make sure that the soup is only very gently simmering to avoid overcooking the barley.
FAQ
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.
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 Instant Pot white bean soup is a similar tried and true option.
Storage notes
- Storage and reheating: Keep leftover barley soup 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.
- The soup thickens a good bit after refrigeration because the barley continues to absorb liquid. Add a splash of vegetable broth to thin before reheating.
- How to freeze: Barley soup 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.
More vegetarian soups
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Recipe
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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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