Description
A hearty and flavorful vegan version of the classic beef barley soup, this recipe features tender pearl barley, savory vegan beef crumbles, and a rich vegetable broth infused with aromatic herbs.
Ingredients
Scale
Main Ingredients:
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tablespoon dried thyme (or 2 tablespoons fresh)
- 1 teaspoon dried rosemary (or 2 teaspoons fresh)
- 2 cups vegan beef crumbles (or diced mushrooms)
- 4 cups vegetable broth
- 3 cups water
- 1/4 cup soy sauce or Tamari
- 2 tablespoons fresh parsley (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are soft.
- Add Herbs and Vegan Beef: Stir in thyme, rosemary, and vegan beef crumbles. Cook for a few minutes.
- Add Barley and Liquid: Add pearl barley, vegetable broth, water, and soy sauce. Bring to a boil, then reduce heat and simmer until barley is tender.
- Finish and Serve: Stir in fresh parsley if using. Adjust seasoning if needed. Serve hot and enjoy!
Notes
- You can customize this soup by adding additional vegetables like peas or potatoes.
- For a gluten-free option, make sure to use certified gluten-free tamari or soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg