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Vegetarian Bean and Barley Vegetable Soup

This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want – green beans, peas or corn would all work well. This recipe makes a more than generous amount, so plan on having some leftovers! You may also want to try this basic vegetable barley soup recipe or this quick and eas ytomato and barley soup.

Vegetarian Bean and Barley Vegetable Soup


  • 1/2 onion, diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • any other vegetables desired, 1/2 cup each
  • 2 tbsp oil or margarine
  • 8 cups water or vegetable broth
  • 1 cup pearled barley, uncooked
  • 1 cup pinto or white beans, pre-soaked if dry
  • 1/3 cup tomato paste or crushed tomatoes
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp celery salt (optional)
  • 1/2 tsp basil
  • 1/2 tsp oregano or Italian spice mix
  • 1/2 tsp thyme
  • 1 tsp onion powder (optional)
  • 2 large bay leaves


 In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.

Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!

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