Description
A hearty and nutritious vegan mushroom barley soup packed with flavor.
Ingredients
Scale
- 1 cup pearl barley
- 8 cups vegetable broth
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add garlic and mushrooms. Cook until mushrooms are tender.
- Stir in barley, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Stir in soy sauce and adjust seasoning if needed.
- Serve hot and enjoy.
Notes
- Feel free to add other vegetables.
- Store leftovers in the fridge for up to 3 days.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg