Vegetable Barley Soup (Vegan & Protein-Rich)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 2 medium carrots (diced)
• 2 stalks celery (diced)
• 1 cup mushrooms (sliced)
• 1 cup pearl barley (rinsed)
• 14 oz canned diced tomatoes (with juices)
• 6 cups vegetable broth
• 1 cup canned chickpeas (or cooked, drained and rinsed)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 bay leaves
• Salt and black pepper (to taste)
• 2 cups kale (or fresh spinach, roughly chopped)
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon lemon juice

Instructions

1. 1

   Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften and become fragrant.

2. 2

   Stir in the mushrooms and cook for another 5–7 minutes, until they release their moisture and start to brown.

3. 3

   Add the rinsed barley, diced tomatoes with their juices, thyme, oregano, smoked paprika, bay leaves, and a generous pinch of salt and pepper. Stir to combine.

4. 4

   Add the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35–40 minutes, or until the barley is tender.

5. 5

   Stir in the chickpeas and spinach or kale. Simmer for another 5–7 minutes, until the greens are wilted and tender.

6. 6

   Taste the soup and adjust the seasoning with additional salt, pepper, and lemon juice. Discard the bay leaves.

7. 7

   Ladle the soup into bowls and garnish with chopped parsley. Serve hot.

8. 8

   Step-by-step photos: I provide very helpful step-by-step photos below this recipe card - scroll down. ⬇️ ⬇️