Vegan Barley Soup

5 from 1 vote

This easy vegan barley soup is full of delicious vegetables like onions, carrots, celery, and mushrooms. It's full of flavor and perfect for your next soup ngiht.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Soup

Cuisine: American

Servings: servings

Calories: 308kcal

Author: Courtney Hunter

Ingredients

1-2 TB oil
½ pound portabella mushrooms
1 pound cremini mushrooms
1 ½ cups carrots,chopped
1 ½ cups celery, chopped
3 cloves garlic, minced
1 large onion, chopped
½ teaspoon dried oregano
1 cup pearled barley
8-10 cups vegetable broth or vegan chicken broth
salt and pepper to taste

Instructions

Start with a large pot and add your 1-2 TB of oil and heat up on high heat.
Add the celery, carrots, onion and both types of mushrooms. Cook on medium high-heat for about 5 minutes stirring as needed.
Add the minced garlic, some salt and pepper, and oregano, stir for about 30 seconds.
Now add the vegetable or vegan chicken broth and 1 cup of the pearled uncooked barley stir to mix everything well.
Let this come to a boil on high-heat then drop it down to medium-low and let simmer cooking for 45-60 minutes, until the barley is cooked. Add more salt and pepper to taste.

Notes

See blog post for recipe substitutes.

Nutrition