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Beef and Barley Soup with Tender Vegetables Recipe

Hearty vegan soup with tender vegetables and nutty barley creating a rich, satisfying, plant-based meal experience.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup pearl barley rinsed
  • 1 medium carrot diced
  • 1 celery stalk diced
  • 1 medium onion diced
  • 1 cup mushrooms sliced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 6 cups vegetable broth
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot; sauté onion, garlic, carrot, and celery for 4–5 minutes.
  2. Add mushrooms; cook 2–3 minutes until lightly browned.
  3. Stir in barley, thyme, and rosemary; toast lightly for 1–2 minutes.
  4. Pour in vegetable broth; bring to a boil, then reduce heat to simmer.
  5. Simmer uncovered 25–30 minutes, until barley is tender and vegetables are soft.
  6. Season with salt and pepper; stir well.
  7. Serve hot, garnished with fresh parsley if desired.

Notes

Nutritional Values (per serving)

  • Calories: 210
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 34g
  • Fiber: 7g
  • Protein: 7g

Vitamins & Minerals (per serving)

  • Vitamin A: 40%
  • Vitamin C: 20%
  • Calcium: 6%
  • Iron: 12%
  • Potassium: 10%

Notes & Tips

  • Stir occasionally to prevent barley sticking.
  • Add a dash of smoked paprika for smoky depth.
  • For extra richness, use a splash of coconut milk or cashew cream.
  • Fresh parsley or thyme brightens flavor before serving.
  • Adjust vegetable ratios depending on preference for heartiness.