Instant Pot Vegetable Barley Soup [+ Stove, Crockpot]

This homemade vegetable barley soup is thick, hearty, wholesome, comforting, and packed with veggies in a simple but flavorful broth. Plus, this 25-minute Instant Pot barley soup provides tons of body in a fraction of the time (stove and crockpot methods also included)!

Vegetarian Barley Soup (Instant Pot, Crockpot, Or Stovetop)

Traditionally barley vegetable soup is made with beef and a meaty stock, but it definitely doesn’t have to be to make a delicious and nutritious meal. By jam-packing it with veggies and a veggie-broth base, this plant-based vegetarian barley soup is healthy, hearty, comforting, and packed with fiber, vitamins, and minerals.

I love soups mixed with color, texture, and flavor, especially when it means plenty of macro and micronutrients while tasting delicious (like this Instant Pot navy bean soup). It’s also a super stick-to-your-ribs kind of filling!

Did I mention this Instant Pot barley soup is budget-friendly and super versatile, too? Mix and match the grain and veggies based on what you have in your fridge and pantry (or garden!).

I’ve included three methods to prepare this vegetable soup with barley. Instant Pot barley soup is my go-to; you get all the flavor in a fraction of the time and with no hovering or stirring. Just chuck everything in the pot and walk away. However, I’ve also included stovetop and crock pot (slow cooker) vegetable barley soup methods, too!

The Ingredients

The ingredients for this vegetarian barley soup recipe are budget-friendly, primarily pantry staples, and fairly versatile!

• Barley: You’ll need pearl barley rather than hulled barley for this vegetable barley soup recipe, as they both have vastly different cooking times. Wild rice/brown rice or quinoa could work if you need a gluten-free option.

• Potato: I recommend using russet potatoes. No need to peel unless preferred. Sweet potato would also work.
• Mire Poix: This classic soup trio of onion, carrot, and celery stalks will add depth to this veggie barley soup.
• Other veggies: Frozen veggies make an easy addition to this barley soup. This time, I added frozen broccoli and spinach.
• Tofu: I’ve added extra-firm, diced tofu to this vegan barley soup for protein. However, if preferred, omit it or swap it with your protein of choice.
• Garlic: Adjust the amount to taste. Use garlic powder in a pinch.
• Herbs: Dried thyme and bay leaves are all you need to pack in a ton of flavor.
• Smoked paprika: For a hint of smokiness in the vegan barley soup.
• Veg bouillon: You can use either bouillon cubes or paste with water or pre-prepared vegetable broth. Use low sodium options if preferred.
• Lime juice: Use fresh lime juice (or lemon juice) to add depth and brightness to the soup before serving.
• Salt & black pepper: Season to taste.

You can also optionally add some minced cilantro (or parsley) and/or hot sauce for garnish.

Optional add-ins & Recipe Variations

This recipe is fairly versatile. Here are a few simple add-ins and recipe adaptions you might enjoy.

• Other vegetables: One of the best ways to adapt this vegetarian barley soup recipe is by mixing and matching whatever veggies you have in your crisper drawer and pantry. A few options include:
  • Mushrooms (sauteed at the beginning)
  • Cabbage
  • Beans or lentils
  • Green beans
  • Bell pepper
  • Peas
  • Corn
  • Zucchini
  • Cauliflower
  • Butternut squash/pumpkin
• Red pepper flakes: For a bit of a kick. Chili or cayenne powder would also work.
• Tomatoes: Many vegetarian barley soup recipes have a tomatoey base, so add a can of chopped tomatoes (or regular chopped tomatoes during tomato season) for that flavor profile.
• Herbs: Add extra flavor with basil, oregano, a bay leaf, and/or Italian seasoning/ Herbes de Provence.
• Pulses: White beans, chickpeas, black beans, or even lentils could work in this vegetarian barley soup.
• Miso paste: For added umami and depth. White or brown miso will work.
• Nutritional yeast: This will add a nutty, 'cheesy' depth. Add to taste. I usually like to sprinkle it on at the end as a garnish.
• Vegan butter: For added richness, stir in a small amount of vegan butter.

How to Make Vegetable Barley Soup?

When a recipe like this Instant Pot barley soup with vegetables comprises just 5 simple steps, it’s already a winner in my eyes.

• 1) First, prepare all the ingredients. Start by rinsing and finely dicing the onion and potato, then slicing the carrot and celery. Then mince the garlic and drain and dice the extra-firm tofu. You could also juice the lime now, too.
• 2) Then, in a pressure cooker that’s at-least 6-quarts, add the barley, onion, garlic, potatoes, celery, carrot, water, and crushed bouillon cubes.

For more depth of flavor, start by using the sauté function with the vegetables (onion, celery, carrot, potato, and garlic) with a swirl of oil or vegetable stock until lightly browned.

• 3) Fasten the lid and set the pressure cooker on manual HIGH for 20 minutes.

• 4) When ready, carefully release the quick-release valve and add the frozen broccoli, spinach, tofu, lime juice, and pepper, and stir.

The residual heat should be enough to finish cooking the frozen veg when making Instant Pot barley soup. Replace the lid for 2-3 minutes to help the process. If you find it lacking in flavor, you can also add another bouillon cube at this point.

• 5) Finally, serve the vegetable barley soup optionally with a drizzle of hot sauce and a sprinkle of cilantro or parsley.

Stovetop Vegetarian Barley Soup

If your house is gadget-free, then this stovetop vegan barley soup is still wonderfully simple, and the low and slow simmer means you only need to stir it occasionally. However, it takes longer than the Instant Pot barley soup.

1. In a large Dutch oven or thick-based soup pot, add a swirl of olive oil (or veg broth) and heat over medium heat.
2. Once hot, add the onion, carrot, and celery and cook for a few minutes until they soften and brown (4-5 minutes). Then add the garlic and sauté for a minute, stirring often.
3. Then, add the barley, potatoes, water, and crushed bouillon cubes and mix well. Bring to a gentle boil over medium-high heat.
4. Reduce the heat to a simmer and cook for 30-40 minutes, or until the vegetables and barley are tender, stirring occasionally. Then, add the frozen broccoli, spinach, and tofu and cook until softened. Finally, add the lime juice and black pepper. Taste and adjust any of the seasonings, adding more bouillon if desired.

Then serve it up, optionally garnished with a drizzle of hot sauce and sprinkle of cilantro or parsley.

Crock Pot Vegetable Barley Soup

Slow cooker vegetarian barley soup is great for those who want to ‘set-and-forget’ and leave it doing its thing all day, making the house smell amazing, and being ready just in time for dinner!

1. For the most flavor, I first recommend sauteing the mirepoix and garlic in a skillet for a few minutes until lightly softened and browning.
2. Then transfer them, along with everything else (except the frozen broccoli and spinach, tofu, and lime juice) to the slow cooker. Cook on HIGH for 3-4 hours or LOW for 8-9 hours, adding the rest of the ingredients in the last 20-30 minutes.

FAQs

Top Recipe Tips and Notes

• Use good quality bouillon/broth: It packs in a ton of flavor into this simple vegan barley soup, so make sure you use one with a full-bodied flavor.
• For a thinner soup: Add some extra vegetable broth at the end, based on how brothy you’d prefer the vegetarian barley soup.
• For more flavor: Sauté the garlic and vegetables until softened and lightly browned before cooking them.
• Time-saving time: A food chopper is a great way to get the veggies sliced and diced in no time at all! If you aren’t worried about even pieces, a food processor could even be used—though I’m not as much of a fan there as the veggies will cook at different rates.
• To avoid thickening soup: Cook the barley separately and add it to the soup when serving. That way, it won’t soak up the broth.

Serving Recommendations

Enjoy a big bowl of this barley soup with vegetables alone or with one of several sides, such as:

• Bread or garlic bread for dipping
• Cornbread
• Naan or another flatbread
• A sandwich
• Vegan grilled cheese
• A simple side salad like a garden salad, chopped salad, or kale salad

Make-Ahead and Storage Instructions

Make ahead: You can rinse and chop the various vegetables 2-3 days in advance and store them separately in containers in the refrigerator.

More so, most soups taste better on day two, so I always recommend making enough for plenty of leftovers (or making it a day in advance).

Store: Allow the vegetarian barley soup to cool and then store it in an airtight container in the fridge for 4-5 days.

Reheat: Use either the stovetop or microwave to reheat the soup until warm. Add a splash of additional water or stock if the soup has thickened.

Note that, like pasta soups, the barley tends to soak up the broth more as it sits and becomes softer. So feel free to add a little more broth if needed. You could also cook and store the grain separately if preferred.

If you try this meat-free vegetable barley soup recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla