Mushroom Barley Soup that is Energizing and Flavorful (Vegan)

Winter is here and soup is on the stove! I wish I could spend every day eating soup, watching it snow, and reading a good book. Soup is the official mascot of winter, right? Ok, snowmen are the true winter mascots, but soup takes a close second. This mushroom barley soup that is energizing and flavorful (vegan) will soon become you new favorite.

Soup is one of my favorite things to make because of the meal repeat factor. When I cook, I want leftovers…who has time to cook something every single night? (I prefer to be called “busy,” not “lazy” – glass half full). You can just throw this into the microwave or onto the stove and you will be ringing the dinner bell in no time (have you ever tried reheating leftovers from Thanksgiving? You spend a lot of time at that microwave).

Jump to Recipe

What Makes this Mushroom Barley Soup that is Energizing and Flavorful (Vegan) Stand Out

This healthy soup is easy to make. It certainly leaves you feeling warm, full, and energized. This mushroom barley soup is vegetarian and vegan (happy bonus) and is packed full of vegetables.

Some meals leave you feeling sluggish, bloated, and in need of a nap. This flavorful soup is not one of those recipes. When you finish eating, you will feel content and energized. Don’t expect that “stuffed” feeling when eating this.

Moreover, trying to cut back on salt? Then look no further! A lot of canned soup you buy from the store is full of hidden salt. This healthy soup has no added salt; although you can certainly add some to your preferred taste. The vegetables are what truly flavor this soup.

Above all, my husbands favorite part is the pearled barley. He says it makes the soup a hearty meal. The chewy texture reminds him of sausage so he doesn’t feel as though he is missing out on eating meat. The pearled barley is packed full of fiber and nutrients (although hulled barley is even better for you) and can help you feel full longer. Don’t take my word for it, check out what Healthline has to say.

A Few Notes about this Delicious Vegan Soup:

  • I use fresh kale and chop it to bite sized pieces. Three cups of kale is approximately 3 large leaves of kale.
  • Chop mushrooms into large chunks. Remember that they shrink when cooking so don’t cut them too small.
  • You can use olive oil instead of balsamic vinegar. I prefer balsamic vinegar because I think it helps food taste more flavorful. Further, it has fewer calories than olive oil.
  • Do not drain the can of diced tomatoes. That it so say, toss the tomatoes and their juice into the pot.
  • You can find pearled barley in most health food stores or in the health food section of grocery stores. Sometimes you can find it hiding next to the rice.
  • Now that you know what you are eating for dinner, let’s focus on breakfast. You need to check out Lu’s The Best Wholesome Blueberry Lemon Scones with Greek Yogurt. You won’t regret it.

Mushroom Barley Soup that is Energizing and Flavorful (Vegan)

5 from 1 vote
Recipe by Ifyougiveagirlanoven@gmail.com Course: Dinner, LunchCuisine: plant-based, vegan, vegetarianDifficulty: Easy
Servings

7

servings
Prep time

5

minutes
Cooking time

1

hour 
Calories

300

kcal

This delicious mushroom and barley soup is vegan and packed full of vegetables and nutrients. It leaves you feeling warm, full, and energized.

Ingredients

  • 1 cup pearled barley

  • 2 tablespoons balsamic vinegar

  • 1 medium onion

  • 16 ounces white mushrooms

  • 8 ounces portobello mushrooms

  • 1 can diced tomatoes (low sodium)

  • 3 cups chopped kale

  • 9 cups water (3 for the barley; 6 for the soup)

  • 4-5 cloves garlic minced

  • ⅔ cup fresh parsley

  • Salt and pepper to taste

Directions

  • Firstly, cook pearled barley. Bring 3 cups of water to a boil. Add barley and simmer for 25-30 minutes. It will have a nice chewy texture when done.
  • Meanwhile, heat 1 tablespoon balsamic vinegar in a large pot. Sauté diced onion until soft, about 5-8 minutes. Remove to a bowl and set aside.
  • After that, heat 1 tablespoon of balsamic vinegar in same pot. Sauté chopped Portobello and white mushrooms for 5-8 minutes, stirring frequently.
  • Finally, return onion to the pot. Add chopped kale, diced tomatoes (do not drain), water, barley, and garlic. Reduce heat and simmer for 8-12 minutes. Add parsley. Taste and pepper to taste. Enjoy!

Notes

  • This recipe makes ~11 cups of soup.

Did you make this recipe?

Tag @ifyougiveagirlanoven on Instagram when you share your love!

Like this recipe?

Follow us @ifyougiveagirlanoven on Pinterest to see all our delicious recipes!

Leave a Reply

Your email address will not be published.