Vegan Barley Soup

READY IN: 1hr 20mins
Recipe by merron-iru kami

Thick, rich and flavorful! You won't miss the beef at all!

Top Review by jenne

This was wonderful! I actually cheated and just threw all the ingredients into the pot and boiled them together for about 35 minutes to perfection. I did add extra water and some general no salt seasoning. I also subbed out kholrabi for the parsnip and potato - they were wonderful in here and I think that any of the turnip family would be a great addition to this "stew" type soup. Thanks for sharing!!!

Ingredients Nutrition

  • 6 tablespoons fine barley, uncooked
  • 6 cups vegan vegetable stock
  • 8 garlic cloves, crushed
  • 1 large onion, sliced
  • 1 large carrot, scrubbed and sliced into rounds
  • 1 medium parsnip, scraped and cut into rounds
  • 1 large yellow potato, chopped
  • 1 (32 ounce) canof organic tomatoes with juice (crushed or diced)
  • fresh ground pepper, to taste
  • 1 head mustard greens (or cress, whatever) or 1 head kale, roughly chopped (or cress, whatever)
  • 4 tablespoons Braggs liquid aminos


  1. Rinse barley breifly in a fine mesh strainer and throw the barley in a pot. Cover it with 3 to 4 cups of water and boil.
  2. Meanwhile, wash and cut veggies.
  3. When barley has finished, drain it in the mesh strainer, but do not rinse it.
  4. Add veggies to the pot along with vegetable stock and garlic. Boil until veggies are begining to get tender (30 - 40 minutes).
  5. Add tomatoes, barley, ground pepper and greens and bring to a boil.
  6. When greens have wilted, removed from heat. Just before eating, stir in Bragg's liquid aminos.

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