Best 8 Hearty Vegan Vegetable Barley Soup Recipes

HEARTY VEGETABLE BARLEY SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.

BEAKER'S VEGETABLE BARLEY SOUP

Steps:

• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP

Steps:

• Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

VEGAN BARLEY STEW

Steps:

• Add the olive oil to a large dutch oven or pot over medium heat.
• Add the onion, carrots, and celery and cook for 8 minutes stirring occasionally.
• Add the garlic and tomato paste and continue to cook for 1 minute.
• Add the barley, diced tomatoes, potatoes, vegetable broth, thyme, and oregano and bring to a boil.
• Reduce heat and simmer for 30-40 minutes until barley is tender and potatoes are softened.
• In the last few minutes of cooking, add the kale leaves and stir until softened.
• Add lemon juice and salt to taste.

BARLEY VEGETABLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

HEARTY VEGETABLE BARLEY SOUP

Steps:

• In a large saucepan or stock pot, dissolve the onion soup mix in the water.
• Add each of the other ingredients and stir well.
• Bring to a boil and then turn down to low heat.
• Simmer covered for a minimum of 1 hour to allow barley to cook.
• Serve immediately. Great reheated as well.

HEARTY VEGAN VEGETABLE BARLEY SOUP

Steps:

• Heat cooking oil in a large soup pot over medium high heat. Cook onion until translucent.
• Add all remaining fresh and canned vegetables.
• Pour broth over all and bring to a boil.
• Add the barley and spices to the boiling soup.
• Lower heat and simmer for 60 minutes.
• Add water as needed if the soup becomes too thick.

EASY HEARTY VEGAN VEGETABLE SOUP

Steps:

• Add bouillon to water according to package directions, heat until cubes are dissolved to make broth. Set aside.
• Spray another pot with cooking spray. Saute onions, garlic, celery, carrots, and bell pepper together until onions are translucent. Add small amounts of water to prevent drying while sauteing.
• Add broccoli, cauliflower, mushrooms, spinach, lemon juice and the broth. Stir, bring to a boil.
• Reduce heat to low. Cover and simmer, stirring occasionally until vegetables are tender. Salt and pepper to taste.