• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • My Story
  • RECIPES
  • Featured On
  • CookBook
  • RSS Feed
  • Web Stories

Kiipfit.com

Wholesome and healthy vegan food recipes sharing blog

  • RECIPES
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Salads
      • Dressings
    • Breads
    • Soups
    • Smoothies
  • SPECIAL DIET
    • Vegan
    • Gluten Free
    • Dairy Free
    • Paleo
  • HEALTH TIPS
  • MEAL PLANS
  • Video
  • CookBooks
You are here: Home / Recipes / Cranberry Barley Soup

Cranberry Barley Soup

Published on December 19, 2016 Updated on December 15, 2020 By Gunjan 19 Comments

  • Facebook
  • Twitter
  • Mix
  • Yummly
  • Flipboard
Jump to Recipe Print Recipe

This vegan Cranberry Barley Soup is tangy, spicy and salty in taste with a chewy texture. Its a complete winter meal in a bowl.

A front view of cranberry barley soup in serving bowls.

This is the one the most beautiful soup ever and one of my favorite too. It looks festive just in time for the holidays and also warms the soul.

It satisfies the taste buds with its tangy and spicy flavors along with being wholesome with Barley.

This barley soup is high in fiber and protein along with being flavor packed because it is seasoned with healing herbs and mild spices.

A 45 degree angle view of cranberry barley soup in a bowl.

Ingredients you will need:

  • Barley
  • olive oil
  • Fresh Cranberries
  • Salt
  • Brown sugar/maple syrup
  • oregano
  • garlic
  • ginger
  • cayenne pepper powder
  • vegetable broth

I have used these easily available ingredients in this recipe which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.

If you plan to buy from these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.

ingredients.

Ingredients notes:

Barley – I used Pearled Barley for this soup because I love the chewy texture of barley and satisfies the tummy by controlling the false hunger pangs at odd hours. Barley is nutrient packed and helps in losing weight because it consists of essential amino acids and is very high in fiber. It is also helpful in stabilizing blood pressure and its phosphorous content helps in repairing or forming bones and body tissues. It also promotes good immunity and healthy skin with its vitamin C content.

Cranberries – I like the tartness of fresh cranberries in this soup which balances well with the salty and spicy flavor.

Oregano – By adding little herbs its taste goes to another level and enhances this savory meal.

Vegetable broth – this adds a bit protein , flavor and a nice base to this soup.

How to make Cranberry Barley Soup

Firstly, I cooked barley in salted water until it was all absorbed and barley had a chewy and fluffy texture. Then, I kept it aside.

cooked barley.

Secondly, I heated oil in another sauce pan and sautéed cranberries along with all the herbs and spices.

steps to cook cranberries.

Next, as soon as the cranberries started to release its juice I added vegetable broth in it and cooked for another 5-7 minutes at a high flame.

Thereafter, I turned it of and let it cool down a bit.

Afterwards, I blended the soup in a blender and poured it back in the same saucepan to warm it again.

Lastly, I tossed in cooked barley and served immediately.

cranberry barley soup in serving bowls.

We all heartily enjoyed this warm bowl of deliciousness in the cold weather for our dinner.

You may have realized by now that this barley soup recipe is super easy and absolutely doable. Its made with simple few ingredients and healthier too.

Expert tips:

  1. You may cook barley and refrigerate for a week. Whenever you are ready, simply add it to your soup. It a healthier substitute for rice.
  2. Since it a spicy and tangy soup, it may be worth noting that you may add more sweetener for kids if desired.
Cranberry Barley Soup FAQs

How long does it last?

This soup tastes best when served immediately. However, you may refrigerate the leftovers to use it the next day.

Is it healthy?

Yes, it is healthy. Barley is healthy, fiber rich grain with many nutrition. Cranberries are extremely healthy and its juice is used in curing UTI. All the herbs and spices have little calories. So therefore, it is a very healthy soup which can be consumed regularly for lunch or dinner.

How can I prep ahead of time for this?

You may cook barley and refrigerate for up to a week. When ready simply add it to your soup.

Can I make it oil free?

Yes, Simply add all the soup ingredients in the saucepan (except oil) and cook until cranberries are soft and mushy. Blend it and toss in cooked barley.

You may also like:

  • Instant Pot Tom Yum Soup
  • Potato Corn Chowder Soup
  • Sriracha Butternut Squash Amaranth Soup
  • Cajun Spiced Barley Kale Soup

Did you make it?

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram with your recipe images because we would love to see what you cooked.

If you desire to explore more of my delicious recipes then you may checkout my cookbooks.

A front view of cranberry barley soup in serving bowls.
Print Recipe

Cranberry Barley Soup

This vegan Cranberry Barley Soup is tangy, spicy and salty in taste with a chewy texture. Its a complete winter meal in a bowl.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: barley soup, barley soup recipe, barley soup vegan
Servings: 3
Calories: 250kcal
Author: Gunjan

Ingredients

For barley

  • 2 cups water
  • Pinch of salt
  • 3/4 cup pearl barley (rinsed)

For the soup

  • 1 tsp olive oil
  • 2 cups fresh cranberries
  • 1/2 tsp salt
  • 2 tbsp brown sugar/maple syrup
  • 1 tbsp fresh/dried oregano
  • 1 tsp dried garlic
  • Pinch of ginger powder
  • 1/4 tsp cayenne pepper powder
  • 2 1/2 cups vegetable broth

Instructions

  • In a sauce pan combine water and salt and bring it to a boil. Add rinsed barley in it and cook in a medium-low flame until tender and chewy and water is absorbed. Keep it aside.
  • In another saucepan heat oil and add cranberries.
  • Immediately add salt, sugar and oregano and sauté for 30 seconds.
  • Once cranberries start to release their juice, add rest of the ingredients and cook for 5-7 minutes. Turn off the flame and let it cool.
  • In a blender, blend the soup smooth and warm it again in the same saucepan. Add barley to it and cook for another 30 seconds. Serve warm and enjoy!

Notes

  • This is spicy and tangy soup. If you prefer your soup on a sweeter side feel free to adjust sweetener as per your taste preference and in this case you may have to adjust salt and spice accordingly.
  • This soup tastes best when served immediately. However, you may refrigerate the leftovers to be used the next day. 
  • You may use leftover cooked barley for this recipe or cook barley ahead of time or days and refrigerate. When ready to use just add it to this soup. 
  • For oil free option : simple skip the oil and combine all the soup ingredients in a saucepan. Cook until cranberries are soft and mushy. Blend and toss in cooked barley.

Nutrition

Calories: 250kcal | Carbohydrates: 54g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 1184mg | Potassium: 152mg | Fiber: 8g | Sugar: 2g | Vitamin A: 417IU | Calcium: 19mg | Iron: 1mg

multiple images.

  • Facebook
  • Twitter
  • Mix
  • Yummly
  • Flipboard

Filed Under: Dairy Free, Recipes, Soup, Special Diet, Vegan

Reader Interactions

Comments

  1. suzanne says

    December 21, 2016 at 12:47 pm

    This looks so festive and hearty! I love anything with cranberries. YUM.

    Reply
  2. Kelly says

    December 21, 2016 at 1:57 am

    What a lovely soup! I’ve never paired cranberry with barley in this manner – yum!

    Reply
  3. alison abbott says

    December 20, 2016 at 9:51 pm

    This sounded like such an odd combination, but I love both ingredients and it’s super pretty. I will definitely give it a try for the holidays.

    Reply
  4. Maggie Unzueta says

    December 20, 2016 at 9:36 pm

    What an interesting soup. I would love to try this out.

    Reply
  5. Patricia @ Grab a Plate says

    December 20, 2016 at 4:52 am

    How beautiful and unique! This is a new type of soup for me – how great to serve at the holidays!

    Reply
  6. Ashley says

    December 20, 2016 at 3:37 am

    I love barley and would have never thought to mix it with cranberries! This sounds delicious…definitely the perfect winter soup!

    Reply
  7. Clarissa says

    December 19, 2016 at 4:53 pm

    I’ve never seen cranberry used as a soup base before – I’m excited to try this out!

    -Clarissa @ The View From Here

    Reply
  8. Kimberly @ Berly's Kitchen says

    December 20, 2016 at 12:20 am

    I’ve never considered making cranberry soup. What a wonderful idea, and it’s so pretty!

    Reply
  9. Ali says

    December 19, 2016 at 11:29 pm

    I wouldn’t think to pair cranberries and a grain but I can imagine that this would really be tasty. I love barley, so will definitely try this out!

    Reply
  10. Mallory Mitchell says

    December 19, 2016 at 10:35 pm

    So festive!! Your photos really do it justice, I am definitely adding this to my holiday menu this year 🙂

    Reply
  11. Bella says

    December 19, 2016 at 10:11 pm

    I’ve never had cranberry soup before! I should try it. it sounds and looks so good.

    Reply
  12. Alexandra says

    December 19, 2016 at 10:43 am

    Looks supper yummy, will have to give a try sometime soon.

    Reply
    • Gunjan says

      December 19, 2016 at 4:05 pm

      Let me know how it turned out for you.

      Reply
  13. Alexa says

    December 19, 2016 at 5:52 pm

    The color is just beautiful in that soup!!

    Reply
  14. Jessica Sheppard says

    December 19, 2016 at 5:47 pm

    Wow! This recipe looks so quick, easy and healthy for the win! I love cranberries, can hardly wait to try it!

    Reply
  15. Neha says

    December 19, 2016 at 6:42 am

    looks amazing, cant wait to try it xx

    Reply
    • Gunjan says

      December 19, 2016 at 4:05 pm

      Thank you Neha.

      Reply
  16. Belle says

    December 19, 2016 at 1:34 pm

    That looks amazing!

    Belle | One Awesome Momma

    Reply
    • Gunjan says

      December 19, 2016 at 4:05 pm

      Thank you Belle.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

Subscribe

Footer

kiipfit.com

  • Home
  • My Story
  • RECIPES
  • Featured On
  • CookBook
  • RSS Feed
  • Web Stories
Ad

Terms & Condition | Privacy Policy

As an Amazon Associate I earn from qualifying purchases.

2023 kiipfit.com | All rights reserved

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

All rights reserved by kiipfit.com | Copyright © 2023

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Kiipfit.com
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.