vegan barley soup

This vegan mushroom barley soup is easy to make, deliciously simple and flavourful.

Vegan Mushroom Barley Soup

onion, diced

garlic, minced

potato, cubes

carrot, sliced

(110 grams) pearled barley, rinsed

(1 litre) vegetable stock

(1 litre) water

(18 oz) mushrooms,

fresh dill, chopped

Salt,

Pepper,

Heat a pot over medium-high heat and add...

Heat a pot over medium-high heat and add the onion, garlic and a splash of the vegetable stock. Fry until soft then add the carrot, potato, barley, remaining vegetables stock and water. Bring to a boil, then cover and reduce the heat to medium. Simmer until the vegetables and barley are tender – 20 to 30 minutes.

Meanwhile heat a large pan over high heat...

Meanwhile heat a large pan over high heat and add the oil and mushrooms. Sear the mushrooms until golden brown on all sides.

When the soup is ready, add the mushrooms...

When the soup is ready, add the mushrooms and dill and season to taste. Serve.

https://mediavine-res.cloudinary.com/video/upload/katzyihruetodsiljg4h.mp4

This vegan mushroom barley soup is easy to make, deliciously simple and flavourful. 

Mushroom Barley Soup

Hearty and comforting, this pearl barley soup with leek and potatoes is easy to make and low in calories. Fresh thyme and rosemary make this chunky vegan barley soup extra flavourful, and you can enjoy a steaming bowl on its own or with some crusty bread for an extra satisfying meal.

Pearl Barley Soup with Leek and Potatoes

olive oil

onion,

carrots,

celery stalks, chopped

g (3.5 oz) pearl barley

potatoes, peeled, chopped into 1-inch cubes

tbsp fresh thyme, minced

tbsp fresh rosemary, minced

dry chilli flakes

1.25 (5 cups) litres vegetable stock

dry bay leaf

g (3.5 oz) cavolo nero (or another type of kale)

Salt and black pepper

In a large soup pot or dutch oven,...

In a large soup pot or dutch oven, heat the olive oil and fry the onion for 1-2 minutes over medium heat. Add the carrots, leek and celery and continue to cook, stirring often, for 7-8 minutes until they soften.

Add the garlic, thyme, rosemary, and chilli flakes...

Add the garlic, thyme, rosemary, and chilli flakes to the pot and cook for another minute until fragrant. Stir in the potatoes, pearl barley, and the bay leaf, and then pour in the stock.

Bring the soup to a boil, lower the...

Bring the soup to a boil, lower the heat, and simmer with a lid on for 20 minutes or until the pearl barley is done to your liking and the potatoes are fork tender.

Remove the bay leaf, add the cavolo nero,...

Remove the bay leaf, add the cavolo nero, and simmer for another 2-3 minutes with the lid on until the kale wilts. Season to taste with salt and freshly ground black pepper, and serve with crusty bread if you like.

https://www.youtube.com/watch?v=Opl0my-mo44

A thick &amp; nourishing barley soup that&#39;s ultra-comforting and simple to prepare. Plus you can customize it with your own favorite veggies!

Vegetable Barley Soup (Easy, Vegan!)

yellow onion

carrots

garlic

vegetable broth

tomatoes

barley (see notes below)

beans

sweet corn (I use frozen)

peas (I use frozen)

basil

oregano

Tbsp. white miso (to stir in at the end)

parsley

Dice onion.

In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice carrot and mince garlic.

When onions are translucent, add carrot, garlic, basil, and oregano. Stir and sauté 1 minute.

Add broth, tomatoes, barley (rinsed), green beans, corn, and peas. Increase heat and bring to a light boil. Then stir and reduce heat to medium-low.

Cover and simmer for 20-50 minutes depending on the type of barley you&#39;re using. (See notes below for guidance.) Simmer until barley is desired tenderness.

Optional (but recommended) miso addition: In a small bowl, combine 1 Tbsp. white miso with 1/3 cup warm water. Whisk well to remove clumps. Add miso slurry to the soup pot at the end of cooking time. Stir well to combine. (Or simply salt &amp; pepper to taste.)

Served with chopped parsley or your favorite herbs.

A wonderfully comforting soup!  I used Costco organic frozen mixed vegetables (peas, carrots, corn &amp; green beans) for simplicity and subbed whole grain sorghum for a GF alternative to barley.  Turned out fantastic!  Thanks as always for sharing your wholesome and delicious recipes!

Excellent!  I topped with some balsamic vinegar and it was delicious!  Thank you for this easy and simple meal.

Such a lovely recipe! This soup is super delish, healthy and comforting. Perfect for the cold season.

Made this tonight, and had to sub out the barley with Risoni (Trader Joe's lentil and chickpea flour "rice substitute" although it's not like rice at all to me ha!) I didn't want to go to the stores as I'm currently minimizing trips. This soup was DELICIOUS! So flavorful and healthy, and despite it being a 'soup' it had a fresh taste like spring. Will definitely make again!!

Top 3 vegan barley soup recipes from across the web

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Top Tags

Vegan Mushroom Barley Soup

Pearl Barley Soup with Leek and Pot...

Vegetable Barley Soup (Easy, Vegan!...

Top 3 vegan barley soup recipes from across the web

The most viewed vegan barley soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mushroom Barley Soup

Pearl Barley Soup with Leek and Pot...

Vegetable Barley Soup (Easy, Vegan!...

The most viewed vegan barley soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine