Vegetarian Barley & Bean Soup

Pearl barley and red kidney beans give this vegetarian soup serious staying power. Both add body and protein, so you get a thick, filling bowl without any meat. The barley swells as it simmers, releasing starch that naturally thickens the broth into something closer to a stew.

Canned tomatoes, mushrooms, carrots, and green beans round out the vegetables, while basil and oregano keep things in an Italian-leaning flavor lane. The ingredient list is long but the technique is dead simple: cook onion and garlic, dump everything else in, simmer for 45 minutes.

This soup thickens considerably as it sits. Add water when reheating leftovers to bring it back to the right consistency.

Pro Tips

• Don’t rinse the canned tomatoes. That juice is packed with flavor and forms the base of the broth along with the water
• Stir occasionally during the simmer. Barley sinks and can stick to the bottom if left alone too long
• Drain the kidney beans but save the liquid. If the soup gets too thick, the bean liquid adds body back without diluting the flavor the way plain water does
• This soup improves overnight as the flavors meld. Make it a day ahead if you can

Variations

• Vegan as-is: This recipe is naturally vegan with no modifications needed
• Grain swap: Use farro or wild rice instead of barley for a different texture. Adjust cooking time to match the grain
• Greens boost: Stir in a few handfuls of chopped kale or spinach in the last 5 minutes of cooking