Vegan Hearty Beef Barley Soup
Rich, comforting, and entirely plant-based, this Vegan Hearty "Beef" Barley Soup is the ultimate cozy meal for any day of the week. Packed with wholesome ingredients like pearl barley, cremini mushrooms, hearty textured vegetable protein (TVP), and a flavorful medley of carrots, celery, and garlic, this recipe delivers all the savory, umami flavors of classic beef barley soup without any meat. A touch of soy sauce, dried herbs, and a simmered bay leaf elevate the broth for a deeply satisfying experience. This one-pot wonder is easy to prepare, with just 20 minutes of prep time and an hour on the stove, making it a quick but nourishing dinner. Serve it piping hot with a sprinkle of fresh parsley and your favorite crusty vegan bread for a complete, soul-warming meal. Perfect for family dinners, meal prep, or anyone craving a hearty, vegan comfort food classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 large, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 2 cups, diced cremini mushrooms
- 2 tablespoons tomato paste
- 8 cups vegetable broth
- 1 cup pearl barley
- 3 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 whole bay leaf
- 1 cup TVP (textured vegetable protein)
- 1 cup water
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the carrots and celery, cooking for another 5 minutes until they begin to soften.
Add the minced garlic and diced mushrooms to the pot, and cook for an additional 4 minutes, stirring occasionally.
Mix in the tomato paste, stirring constantly to coat the vegetables for about 2 minutes.
Pour in the vegetable broth and add the barley, soy sauce, thyme, oregano, black pepper, and bay leaf.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40 minutes, stirring occasionally.
In a separate bowl, combine the TVP with 1 cup of water. Let it sit for about 5 minutes, allowing the TVP to rehydrate.
After 40 minutes of simmering the soup, add the rehydrated TVP to the pot. Stir well to combine.
Continue to simmer the soup uncovered for another 15 minutes, or until the barley is tender.
Remove the bay leaf, check for seasonings, and adjust if necessary.
Garnish with fresh parsley before serving.
Serve hot with crusty vegan bread, if desired.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6787 mg | 295% | |
| Total Carbohydrate | 395.8 g | 144% | |
| Dietary Fiber | 101.4 g | 362% | |
| Total Sugars | 69.5 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1077 mg | 83% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 8302 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
