Tomato Barley Soup with Kale and Roasted Chickpeas

When you're craving something warm, filling, and full of nourishing ingredients, this Tomato Barley Soup with Roasted Chickpeas is a go-to comfort food. It's packed with whole grains, leafy greens, and aromatic Mediterranean herbs-plus a crispy roasted chickpea topping that adds protein and crunch.

This one-pot, plant-based meal is ideal for cozy dinners or make-ahead lunches. The chewy barley, bold tomato broth, and hearty kale make it feel both rustic and satisfying. Serve it as-is or top it with crispy roasted chickpeas for a satisfying, fiber-rich bowl.

This vegan tomato barley soup is inspired by rustic Italian cooking, with layers of savory flavor from fire-roasted tomatoes, garlic, and a blend of dried herbs like oregano, basil, and rosemary. The barley simmers right in the pot, absorbing the broth and adding a chewy, comforting texture.

Adding kale toward the end of cooking keeps it vibrant and tender, while the optional chickpea topping turns this simple soup into something special. The soup stores beautifully and gets even more flavorful over time, making it a perfect make-ahead lunch, nourishing freezer meal, or meal prep dinner staple.

Looking for more plant-forward soup recipes? Try my Vegan Lasagna Soup, Tuscan White Bean Soup with Kale, and Creamy Potato Soup.

Ingredients

This soup is made with basic pantry ingredients like onion, carrots, garlic, dry barley, canned fire-roasted tomatoes, tomato paste, and vegetable broth. Herbs such as oregano, basil, rosemary, and crushed red pepper build depth and warmth. Lacinato kale adds greens and texture, and the optional roasted chickpeas bring a pop of crunch and plant-based protein for extra satisfaction.

Substitutions

• Barley: Swap with farro or brown rice for a similar hearty texture. Use quinoa for a gluten-free variation.
• Kale: Substitute curly kale, spinach, or Swiss chard if needed.
• Crushed tomatoes: Use whole peeled tomatoes and crush by hand, or sub with diced tomatoes in a pinch.
• Vegetable broth: Use water plus bouillon or homemade broth if preferred.
• Roasted chickpeas: Store-bought crunchy chickpeas work if you don't want to roast your own.

Storage

This soup keeps well in the fridge for up to 5 days. Store in an airtight container and reheat on the stovetop or in the microwave. You may need to add a splash of broth or water when reheating, as the barley will continue to absorb liquid.

To freeze: Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator and reheat as usual.

FAQ

📖 Recipe

Tomato Barley Soup with Kale and Roasted Chickpeas

Stephanie McKercher, RDN

This cozy Tomato Barley Soup is filled with tender vegetables, hearty grains, and savory herbs. Topped with crispy roasted chickpeas, it's a simple yet satisfying vegan meal that's perfect for make-ahead lunches or warming dinners.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course dinner, lunch, Soup

Cuisine Mediterranean, vegan, vegetarian

Servings 4 people

Ingredients

  

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• 2 tablespoons olive oil
• 1 cup diced onion (1 medium)
• 3 carrots, diced
• 1 cup dry pearl barley, rinsed
• 2 (28-ounce) cans crushed tomatoes
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 6 cloves garlic, sliced
• 1 tablespoon dry oregano
• 1 tablespoon dry basil
• 2 teaspoons crushed rosemary
• ½ teaspoon crushed red pepper
• Salt and pepper
• 2 cups chopped Lacinato kale (1 pound)

Optional for serving:

• 1 batch Herb Roasted Chickpeas (see note)
• Fresh basil leaves

Instructions

 

• Add olive oil, onion, and carrots to a preheated stockpot over medium-high heat. Cook 5 minutes, or until onion is translucent. Stir in barley and cook 5 minutes, or until grains are aromatic.
• Stir in crushed tomatoes, vegetable broth, tomato paste, garlic, oregano, basil, rosemary, crushed red pepper, and salt and pepper. Bring to a boil, and then reduce heat to low-medium and simmer 40 minutes, or until barley is tender but still slightly al dente. Stir in kale and cook 5 minutes, or until wilted and tender.
• Serve with roasted chickpeas if desired (see note).

Video

Notes

• Recipe for Herb Roasted Chickpeas
• Storage: This soup keeps well in the fridge for up to 5 days. Store in an airtight container and reheat on the stovetop or in the microwave. You may need to add a splash of broth or water when reheating.
• Freezing: Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator and reheat as usual.

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