This vegan beef barley soup is packed with veggies, vegan beef crumbles, and perfectly cooked pearled barley in a beef-flavored vegetable broth. This plant-based, whole-grain soup is sure to be a hit with the whole family!

Two bowls of vegan barely soup with a tea towel and parsley around them.

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Why make this recipe

Vegan barley soup is the perfect combo of a hearty soup in a light flavorful broth. Barley holds its texture in soups and doesn’t get mushy like pasta or other grains. This is one of my family’s favorite soups that they request again and again.

Ingredients and substitutions

  • Pearl Barley – this gives the soup a great texture, however, it is not gluten-free. If you need a gluten-free option, you can swap the barley out for cooked short-grain brown rice.
  • Olive Oil – for sauteing the vegetables.
  • Onion – A medium-sized diced onion adds a great flavor to the broth base.
  • Garlic – fresh minced garlic works best, but you can also use garlic powder or jarred garlic.
  • Carrots – for sweetness and color.
  • Celery – for flavor and texture.
  • Thyme – you can use either dried or fresh.
  • Rosemary – you can use either dried or fresh.
  • Vegan Beef Crumbles – you can use a frozen package of this, chop up 4 vegan burger patties, or use my vegan beef crumbles recipe made with TVP. If you want a more plant-based option, you can simply use diced mushrooms.
  • Vegetable Broth – you can use any vegan broth base that you wish, or use my homemade vegetable broth.
  • Water – for the right amount of liquid in the soup.
  • Soy Sauce – this is a key ingredient to giving the soup a beefy umami flavor. You can swap this out with Tamari or Bragg’s Liquid Aminos.
  • Fresh Parsley – (optional) for garnish and a fresh flavor.
A pot of vegan barley soup being scooped up with a large wooden ladel.

Helpful tools

  • Large soup pot – big enough to how about 16 cups of liquid. Plus a 2nd smaller pot for cooking the barley.

How to make vegan barley soup

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Bring 6 cups of salted water to a boil and add 1 cup of pearled barley to the water. Simmer over medium-low heat for 30 minutes, before draining and rinsing in a wire mesh strainer.

Step 2 – While the barley is simmering, peel and dice an onion and minced garlic, and cook it over medium-low heat in 2 tbsp of olive oil, for about 5 minutes until the onion is translucent.

Step 3 – Add the peeled and diced carrot, celery, and herbs, then saute for 3 more minutes.

Onions, garlic, carrots, celery, and herbs in a soup pot to make barely soup.
Sauté the veggies and herbs.
Vegan beef crumbles added to the veggies to make a vegan beef barley soup.
Add the vegan beef crumbles.

Step 4 – Add the vegan beef crumbles (or vegan burgers) to the veggies and saute for another 3-5 minutes.

Step 5 – Pour in 4 cups of vegetable broth, 3 cups of water, and 1/4 cup of soy sauce.

Step 6 – Bring to a slow boil, then add the drained and rinsed barley.

Step 7 – Simmer on low for 15 more minutes until the vegetables and the barley are tender, then garnish with fresh parsley, and serve hot.

A top view of a pot of vegan beef barley soup in a large blue soup pot.

What to serve with vegan barley soup

Serve your mushroom stew with some crusty bread, vegan cornbread, jalapeno cornbread, gluten-free socca, garlic knots, drop biscuits, or focaccia bread.

Pro Tips

  • Don’t skip the step of pre-cooking the barley! Barley takes a long time to cook and makes the water thick and slimy. You don’t want this in the broth of your soup.
  • Add more water to the barley while precooking if needed. It will absorb a lot of water and swell in size significantly.
  • If you are using mushrooms instead of a faux beef product, dice them small and add them along with the onions and garlic.

Is barley gluten-free?

No, barley is not gluten-free. Barley contains 5-8% gluten which is a similar amount to wheat, so if you need a gluten-free soup, you can not use barley. You can however swap the barley out for short-grain brown rice for a similar taste and texture.

Storage and reheating

Refrigerate: This vegan barley soup will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: Vegan beef barley soup freezes well too and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a bowl of soup in the microwave for about 2 – 3 minutes or reheat it in a saucepan on the stovetop.

A top view of 2 white bowls filled with vegan beef barley soup.

More vegan soups

Vegan barley soup recipe

Two bowls of vegan beef barley soup with parsley and a tea towel around it.
Diet
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5 from 3 rating

Vegan Beef Barley Soup

Yield: 8 bowls
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Author: Monica Davis
A brothy barley and vegetable soup with faux beef and pearled barely simmered to perfection.
Print Leave a Review Pin Recipe

Ingredients

  • 1 cup pearl barley
  • 2 tablespoons olive oil
  • 1 medium onion
  • 3 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tablespoon dried thyme, (or 2 tablespoons fresh)
  • 1 teaspoon dried rosemary, (or 2 teaspoons fresh)
  • 2 cups vegan beef crumbles, (or diced mushrooms)
  • 4 cups vegetable broth
  • 3 cups water
  • 1/4 cup soy sauce, or Tamari
  • 2 tablespoons fresh parsley, (optional)

Equipment

Instructions
 

  • Bring 6 cups of salted water to a boil and add 1 cup of pearled barley to the water. Simmer over medium-low heat for 30 minutes, before draining and rinsing in a wire mesh strainer.
  • While the barley is simmering, peel and dice an onion and minced garlic, and cook it over medium-low heat in 2 tbsp of olive oil, for about 5 minutes until the onion is translucent.
  • Add the peeled and diced carrot, celery, and herbs, then saute for 3 more minutes.
  • Add the vegan beef crumbles (or vegan burgers broken up) to the veggies and saute for another 3-5 minutes.
  • Pour in 4 cups of vegetable broth, 3 cups of water, and 1/4 cup of soy sauce.
  • Bring to a slow boil, then add the drained and rinsed barley.
  • Simmer on low for 15 more minutes until the vegetables and the barley are tender, then garnish with fresh parsley, and serve hot.

Notes

  • Don’t skip the step of pre-cooking the barley! Barely takes a long time to cook and makes the water thick and slimy. You don’t want this in the broth of your soup.
  • Add more water to the barley while precooking if needed. It will absorb a lot of water and swell in size significantly.
  • If you are using mushrooms instead of a faux beef product, dice them small and add them along with the onions and garlic.
 
Serving: 2cups, Calories: 177kcal, Carbohydrates: 27g, Protein: 8g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Sodium: 522mg, Potassium: 243mg, Fiber: 7g, Sugar: 3g, Vitamin A: 2839IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 3mg
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