Vegan Barley Bean Soup with Lemon
This is the kind of soup that makes the whole kitchen smell incredible — smoky, garlicky, and deeply savory from the very first stir. A classic mirepoix of onion, carrots, and celery builds a rich base, while cumin and smoked paprika add warmth and depth that go way beyond basic vegetable soup. Pearl barley simmers low and slow until it's tender and starchy, thickening the broth into something genuinely hearty and satisfying. Cannellini beans bring creamy protein and body, so this is a bowl that actually keeps you full — no meat, no dairy, no compromises. A handful of baby spinach wilts in right at the end, keeping things fresh and vibrant. The real finishing move is a hit of fresh lemon juice and zest stirred in off the heat, which brightens every single flavor and keeps the soup from feeling heavy. With six generous servings, this is a perfect batch-cook recipe for the week ahead.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- ¾ cup pearl barley, rinsed
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 2 cups water
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 3 cups baby spinach or chopped kale
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic, cumin, smoked paprika, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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