This vegan vegetable barley soup is a crowd pleaser! It is hearty, nutrient dense, delicious, and it makes a large batch. Loaded with veggies, barley, garbanzo beans, mushrooms, green beans, peas, and more! If you’re looking to meal prep for the week and you want something warm and satisfying, that will keep you feeling energized throughout the day, I got you.
Vegetable Barley Soup Recipe
1 tbsp olive oil
1 medium onion, diced
2 carrots, thinly sliced
2 stalks of celery, thinly sliced
8 oz mushrooms, sliced
2-4 cloves of garlic, minced
8 cups vegetable broth (I used vegetable better than bullion)
1 (15-oz.) can of garbanzo beans, drained and rinsed
1 (14.5-oz.) can diced tomatoes
1 1/2 cups frozen cut green beans
1 cup of pearled barley
1 tsp dried basil
1/2 tsp dried oregano
1 bay leaf
2/3 cup of frozen peas
1/3 cup chopped fresh parsley leaves
salt and pepper to taste
Start by prepping all your fresh vegetables.
Heat olive oil in a large stock pot over medium heat.
Add onions, carrots and celery. Season with salt and pepper, and cook until the onion is translucent. About 5 minutes.
Turn heat up to medium-high and add mushrooms; cooking until they are lightly browned.
Stir in garlic for about 30 seconds, stirring constantly.
Add chickpeas, tomatoes, barley, green beans, broth, basil, oregano, and the bay leaf.
Bring soup to a boil then reduce heat to a simmer and cover for 30 mins.
After the 30 mins, add peas and fresh parsley.
Check to see if it needs any more salt and pepper and remove from heat.
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