Vegan Hearty Mushroom Barley Soup
Warm, comforting, and packed with earthy flavors, Vegan Hearty Mushroom Barley Soup is a wholesome one-pot wonder perfect for chilly evenings. This recipe combines tender cremini mushrooms, nutty pearl barley, and a medley of aromatic vegetables and herbs like thyme, rosemary, and oregano for a satisfying dish that’s rich in texture and taste. With umami accents from soy sauce and a subtle freshness from chopped parsley, this vegan soup delivers layers of flavor in every spoonful. Easy to prepare and simmered to perfection in under an hour, it’s a nourishing meal ideal for healthy weeknight dinners or meal prepping. Perfect for those seeking plant-based comfort food, this hearty soup is destined to become a winter favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 medium carrots, diced
- 3 stalks celery stalks, diced
- 3 cloves garlic, minced
- 400 grams cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 8 cups vegetable broth
- 1 cup pearl barley, rinsed
- 1 bay leaf
- 2 tablespoons soy sauce
- 2 tablespoons fresh parsley, chopped
- to taste salt and pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced cremini mushrooms and cook for about 10 minutes, stirring occasionally, until the mushrooms have released their moisture and are beginning to brown.
Stir in the dried thyme, rosemary, and oregano, ensuring the vegetables are well-coated with the herbs.
Pour in the vegetable broth, and add the rinsed barley and bay leaf, stirring to combine.
Increase the heat to bring the soup to a gentle boil, then reduce the heat to low and cover the pot.
Simmer the soup for about 45 minutes, or until the barley is tender and has absorbed the flavors of the broth.
Remove the bay leaf, then stir in the soy sauce for added depth of flavor.
Taste the soup and season with salt and pepper as desired.
Garnish with chopped fresh parsley before serving for added freshness.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6002 mg | 261% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 51.0 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 487 mg | 37% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 6017 mg | 128% | |
*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.
