Vegetable Barley Soup Recipe
View original ↗
Feasting at Home · by Tonia Schemmel | Feasting at Home★ 4.9

Vegetable Barley Soup Recipe

NUTRITION · PER SERVING70M COOK
CAL 6%·PRO 7%
CARBS 18G62% OF CAL
4G FIBER10G OTHER4G TOTAL SUGAR
FAT 4G30% OF CAL
1G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable and barley soup packed with mushrooms, chard, and root vegetables in a flavorful broth. This nourishing, warming dish is ideal for chilly days and entirely plant-based.

mainamericansoupvegan
View the full recipe on Feasting at Home →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 cup celery, chopped small
  • 6 garlic cloves, roughly chopped
  • 3 cups (8 oz) mushrooms, cut into small pieces
  • 1 cup carrots, sliced in quarters or 1/2 moon slices
  • 1 tablespoon fresh rosemary, minced (or 1 1/2 teaspoons dried)
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried) or use oregano
  • 2 tablespoons tomato paste
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1- 1 1/2 teaspoons salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup pearled barley *see notes
  • 5 cups vegetable broth, or chicken broth (use a flavorful broth or add bullion)
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 2 cups Swiss chard, chopped (or kale, spinach)
  • 1/2 cup fresh parsley, chopped
  • 1- 2 teaspoons sherry vinegar (or red wine vinegar- a little sharper so start with 1 teaspoon or try champagne vinegar, or lemon juice
  • Garnishes- feel free to top with more parsley, a drizzle of olive oil, or parmesan or pecorino cheese.
PREP
30M
SODIUM
959MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.