Vegan Barley Mushroom Soup
This vegan mushroom barley soup is cozy, nourishing, and packed with savory depth thanks to hearty cremini mushrooms, tender pearl barley, and a fragrant mix of herbs simmered in rich vegetable broth. It’s a one-pot, plant-forward meal that’s easy to make and flexible for different greens, veggies, and protein additions. A splash of tamari adds umami while leafy greens boost color and nutrition—making this soup as satisfying as it is wholesome.
Ingredients
For the soup:
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 ribs celery diced
- 2 medium carrots diced
- 1 pound cremini or baby bella mushrooms sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 8 cups low-sodium vegetable broth
- ¾ cup pearl barley uncooked
- 3 teaspoons + extra to taste tamari or soy sauce (can also use miso paste or fish sauce)
- 2 cups thinly sliced beet greens, kale, spinach, or Swiss chard
- Salt & black pepper to taste
Instructions
- In a large soup pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add onions, celery, and carrots. Sauté for 5–6 minutes until softened. Add garlic and sauté for 1 minute.
- Stir in mushrooms and cook until their moisture evaporates and they begin to brown—about 8 minutes. Add thyme, rosemary, bay leaf, salt, and pepper. Stir well.
- Pour in the broth, tamari, and barley. Bring to a boil, then reduce heat to low and simmer covered for 35–40 minutes, or until barley is tender.
- Stir in the greens during the last 15 to 20 minutes of cooking. Remove bay leaf then season to taste.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: This soup comes together fast if you prep your vegetables in advance.
VARIATIONS: Soy sauce boosts the umami flavor, but tamari, coconut aminos, or miso paste work too. Nutritional yeast adds more savory flavor and nutrition. Add diced sweet potatoes, carrots, or bell peppers for more color. For extra protein, stir in white beans or plant-based sausage crumbles. For a creamy soup without dairy, blend a portion of it or stir in oat milk, cashew cream, or full-fat coconut milk before serving.
MAKE IT FLEX: Stir in shredded chicken or chopped cooked beef for a heartier soup.
SERVING SUGGESTIONS: Serve with the optional beet swirl and a garnish of fresh thyme or parsley. Top with toasted walnuts or pine nuts, and pair with crusty bread or a simple green salad.
Nutrition
Calories: 162kcalCarbohydrates: 30gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 36mgPotassium: 564mgFiber: 7gSugar: 4gVitamin A: 4166IUVitamin C: 10mgCalcium: 59mgIron: 1mg
DID YOU MAKE THIS RECIPE?I'd love to hear how it turned out! Leave a star rating and a comment below. Your feedback helps me and my readers.
© 2026 Flexitarian Eats