Barley Soup
This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. Chewy, nutty barley makes it so much more interesting than using just pasta or rice.
A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!
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Tuscan White Bean Soup (VEGAN & ONE POT!)
This Tuscan white bean soup is made in one pot, ready in 30 minutes and perfect for meal prep! It’s vegan, gluten free, full of protein and perfect with some rustic (gluten free!) bread for dipping.
Full Recipe:
Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
Vegetable Barley Soup
This vegan vegetable barley soup is a crowd pleaser! It is hearty, nutrient dense, delicious, and it makes a large batch. Loaded with veggies, barley, garbanzo beans, mushrooms, green beans, peas, and more! If you're looking to meal prep for the week and you want something warm and satisfying, that will keep you feeling energized throughout the day, I got you.
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Vegetable Barley Soup Recipe
1 tbsp olive oil
1 medium onion, diced
2 carrots, thinly sliced
2 stalks of celery, thinly sliced
8 oz mushrooms, sliced
2-4 cloves of garlic, minced
8 cups vegetable broth (I used vegetable better than bullion)
1 (15-oz.) can of garbanzo beans, drained and rinsed
1 (14.5-oz.) can diced tomatoes
1 1/2 cups frozen cut green beans
1 cup of pearled barley
1 tsp dried basil
1/2 tsp dried oregano
1 bay leaf
2/3 cup of frozen peas
1/3 cup chopped fresh parsley leaves
salt and pepper to taste
Start by prepping all your fresh vegetables.
Heat olive oil in a large stock pot over medium heat.
Add onions, carrots and celery. Season with salt and pepper, and cook until the onion is translucent. About 5 minutes.
Turn heat up to medium-high and add mushrooms; cooking until they are lightly browned.
Stir in garlic for about 30 seconds, stirring constantly.
Add chickpeas, tomatoes, barley, green beans, broth, basil, oregano, and the bay leaf.
Bring soup to a boil then reduce heat to a simmer and cover for 30 mins.
After the 30 mins, add peas and fresh parsley.
Check to see if it needs any more salt and pepper and remove from heat.
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Barley and Lentil Soup
This barley and lentil soup is a hearty dish that packs a fiber punch. It pairs great with a slice of crusty bread, and it’s super easy to make with just a handful of ingredients!
Mashawa Afghan Vegetarian Barley Soup Recipe
It is cold this time of year and Mirriam has yet another soup recipe. This vegetarian barley soup recipe Mashawa is an Afghan staple.
This soup recipe has beans, barley, lentils, and lots of flavor. You don't need meet!
Mirriam tells you a little more about Afghanistan, her family, and also why Afghani is just money, not a person.
Mirriam recommends a pressure cooker for this recipe as, with any beans recipe, pressure cookers can reduce your cooking time substantially.
Here are two pressure cookers that Mirriam recommends:
Here is the Mashawa recipe:
We hope you enjoy this delicious vegetarian soup.
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