Description
Hearty and nutritious Mushroom Barley Soup packed with tender vegetables, earthy baby Bella mushrooms, and wholesome pearled barley simmered in flavorful vegetable broth. This comforting soup is perfect for a warming meal and offers a delicious way to enjoy a healthy, fiber-rich dish.
Ingredients
Vegetables
- 1 yellow onion (peeled and diced)
- 1 ½ cup carrots (peeled and chopped)
- 1 cup celery (chopped)
- 3 garlic cloves (minced)
- 16 oz baby Bella mushrooms (sliced)
- 2-3 cups baby spinach (roughly chopped)
- fresh parsley leaves (for serving)
Seasonings & Herbs
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon pepper (plus more to taste)
- 1 teaspoon sea salt (plus more to taste)
Liquids & Grains
- 2 Tablespoons olive oil
- 6-8 cups low-sodium vegetable broth (plus more if desired)
- 1 cup uncooked pearled barley
- 2 Tablespoons tamari or coconut aminos
Instructions
- Heat Oil and Sauté Vegetables: In a large pot or Dutch oven, warm 2 tablespoons of olive oil over medium-high heat. Add the diced onion, chopped carrots, and celery. Sauté for about 7 minutes until the vegetables begin to soften, stirring intermittently to prevent sticking.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 to 2 minutes, allowing the garlic to release its aroma without burning.
- Cook Mushrooms: Add the sliced baby Bella mushrooms to the pot and continue cooking for 5-6 minutes until the mushrooms reduce in size and start to brown slightly.
- Add Herbs and Seasonings: Sprinkle in the dried oregano, dried thyme, bay leaf, pepper, and sea salt. Stir the mixture well to combine all flavors and cook for 1-2 more minutes to toast the herbs.
- Simmer Soup Base: Pour in 6-8 cups of low-sodium vegetable broth and add the pearled barley. Bring the soup to a rolling boil, then reduce the heat to low and cover the pot. Let it simmer gently for about 30 minutes or until the barley is tender and cooked through.
- Incorporate Tamari and Spinach: Stir in 2 tablespoons of tamari or coconut aminos along with the chopped baby spinach. Cook for an additional 2-3 minutes until the spinach wilts and incorporates into the soup.
- Finish and Serve: Remove the bay leaf and adjust salt and pepper to taste. Serve the soup warm, garnished with fresh parsley leaves. Enjoy with a side of crusty bread if desired.
Notes
- You can use regular soy sauce instead of tamari, but tamari is gluten-free.
- Adjust broth quantity for desired soup thickness—use more for a thinner soup.
- For added protein, consider adding cooked beans or lentils.
- Leftovers store well in the refrigerator for up to 5 days and freeze nicely.
- To make this soup vegan-friendly, ensure your vegetable broth is vegan and use coconut aminos or tamari as specified.
