Google search brought up your blog when I was looking, specifically, for a vegan mushroom barley soup recipe. So, I decided to make a vegetable barley soup recipe to add a little pizzazz to my soup experience. Just drain and add them in at the last minute. Each bite contains an explosion of flavors including lemon, rosemary, tomato, tender barley, and the natural saltiness of celery. I thought I created a vegan version of beef stew when I made this the other day. I could store it in the refrigerator in individual containers and heat for lunch and dinner. This hearty vegan barley soup is LOADED with vegetables like tomatoes, potatoes, spinach, corn, carrots, and green peas + perfectly cooked tender barley. Veggies, seitan chunks and barley are simmered up in herbed red wine-infused tomato broth to make this savory and satisfying vegan beef barley soup! I really wanted to call this Barley and 5 Bean Soup Mix but I would, sort of, be lying. Because I loved the rich flavors, I chose to do the same for vegetable barley soup. This delicious recipe is easy to make, it's high-fiber, oil-free, and ready to eat in less than 1 hour! The taste of this soup impressed even my non-vegan family members. 5 Legume Soup Mix with Barley is an easy and updated gift. I added a little extra barley for nutrition. I think you’ll really love it! And it uses simple ingredients: mushrooms, vegetables, and pearl barley. Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®. Thank you – this soup sustained me after gallbladder surgery and one day later, the flu! So pretty on the counter or fill jars as a gift for loved ones and attach the recipe. This healthy mushroom barley soup skips the beef in favor of a vegetarian meal with real body, texture, and depth of flavor. Add the crushed tomatoes, vegetable stock, chopped spinach, salt and spices to the pot and bring to a boil. I also boiled the diced potatoes while the rest of this soup was cooking. Barley takes a long time to cook (about 45-55 minutes) and since this soup does NOT, I cooked mine the night before. This hearty tomato-based vegetable barley soup recipe features potatoes, celery, onions, cauliflower, carrots, and spinach for a power-punch of protein, calcium, and a plentiful host of other nutrients. Followed your recipe, except I left out oil (used broth to saute veggies) and wine (didn’t have any), but added 1/2 cup red lentils … Easy to make, vegan, delicious, and nourishing. 4.63 from 8 votes. It can be a one-pot recipe for stovetop or even made … How to make one-pot Veggie Barley Soup. Take a trip to tuscany with a bite of this incredible Italian Lemon Barley Soup. Prep ahead or make right before serving for the perfect health-filled dinner. Recently, I roasted vegetables for a new Vegan Carrot Soup recipe I made. Print Pin Rate. But a a few things make all the difference in this mushroom-lovers barley soup. Cooking this vegan soup is so simple. 2. It was very satisfying and filling. Cook for 3-5 minutes or until fragrant. Here are the steps: 1.Heat oil in a soup pot and add carrots, celery, garlic and broccoli.