You might also like these recipes for garlicky vegan white bean soup, delicious lentil soup and fasolada, a Greek bean soup. This creamy vegan bean and barley soup is brimming with deliciousness and oodles of good health. White beans, barley, mushrooms, carrots and celery swim in a silky, garlicky, herby sauce. The result is a soup full of healthful goodness, and one you will want to eat and make again and again.
Why you will love this recipe
Superb textures and flavors: The vegetables, beans and barley add chunky texture to every mouthful, all of it cradled by the velvety sauce. The garlic, herbs and veggies bring tons of flavor. Easy recipe. The bean and barley soup is so easy to make, but everyone who eats it will think you simmered it on the stove for hours because it has so much yum! Tweak to allergy-friendly diets. See section on special diets below to tweak the soup to soy-free, gluten-free, nut-free, oil-free palates.
How to make vegan bean and barley soup
Variations
Add yellow or red potatoes to the pot along with the carrots for even more cozy, comforting deliciousness. Add chopped kale to the pot along with the mushrooms.
Tweaks for special diets
Soy-free: Skip the soy sauce and season with salt to taste. Oil-free: For a soup free of added oils, saute the onions and garlic in ¼ cup water or stock until soft. Nut-free: To make the recipe nut-free, add ¼ cup flour to the carrots, celery, onions, garlic and mushrooms in the pot. Mix until the flour has evenly coated the veggies, then proceed to add stock to the pot. You can also substitute the cashews with pumpkin seeds. Gluten-free: Barley has gluten, so sub with a gluten-free grain of your choice, like millet or amaranth. Low-carb: Skip the carrots to bring down the number of net carbs in the recipe.
Serving suggestions
The vegan bean and barley soup is a full meal in a bowl, with grains, beans and veggies. If you want to, serve a chunk of bread on the side, like French bread or Italian bread. Serve with a fresh, leafy side salad, like vegan Caesar salad.
Storage instructions
Refrigerate: Store the bean and barley soup in an airtight container in the fridge for up to five days. Freeze: The bean and barley soup can be frozen in a freezer-safe container for up to four months. Reheat: Reheat in a saucepan until warmed through.
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