Vegan Barley Mushroom Soup
This vegan mushroom barley soup is cozy, nourishing, and packed with savory depth thanks to hearty cremini mushrooms, tender pearl barley, and a fragrant mix of herbs simmered in rich vegetable broth. It’s a one-pot, plant-forward meal that’s easy to make and flexible for different greens, veggies, and protein additions. A splash of tamari adds umami while leafy greens boost color and nutrition—making this soup as satisfying as it is wholesome.
Ingredients
For the soup:
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 ribs celery diced
- 2 medium carrots diced
- 1 pound cremini or baby bella mushrooms sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 8 cups low-sodium vegetable broth
- ¾ cup pearl barley uncooked
- 3 teaspoons + extra to taste tamari or soy sauce (can also use miso paste or fish sauce)
- 2 cups thinly sliced beet greens, kale, spinach, or Swiss chard
- Salt & black pepper to taste
Instructions
- In a large soup pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add onions, celery, and carrots. Sauté for 5–6 minutes until softened. Add garlic and sauté for 1 minute.
- Stir in mushrooms and cook until their moisture evaporates and they begin to brown—about 8 minutes. Add thyme, rosemary, bay leaf, salt, and pepper. Stir well.
- Pour in the broth, tamari, and barley. Bring to a boil, then reduce heat to low and simmer covered for 35–40 minutes, or until barley is tender.
- Stir in the greens during the last 15 to 20 minutes of cooking. Remove bay leaf then season to taste.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
SUBSTITUTIONS AND ADD-INS: Soy sauce is used to boost the umami flavor but fish sauce or miso paste could be easily substituted. Nutritional yeast could also be used to boost umami plus give further nutritional value. Additional vegetables could be added to boost nutrition and color such as diced sweet potatoes, carrots, bell peppers.
PROTEIN BOOST: Add in beans or even meatless sausage crumbles.
MAKE IT CREAMY: For a creamy texture without dairy, blend a portion of the soup or stir in creamy oat milk, cashew cream, or full-fat coconut milk before serving.
TIPS: This dish will come together fast if you prepare your vegetables in advance.
SERVING SUGGESTIONS: Serve with optional beet swirl and a garnish of fresh thyme or parsley. Top with toasted chopped walnuts or pine nuts.
Nutrition
Calories: 162kcalCarbohydrates: 30gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 36mgPotassium: 564mgFiber: 7gSugar: 4gVitamin A: 4166IUVitamin C: 10mgCalcium: 59mgIron: 1mg
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