Italian Barley Soup
This vegan barley soup recipe is packed full of familiar vegetables and superfoods to create a nutrient dense comfort meal. This pressure cooker friendly recipe is the perfect healthy week night soup. This recipe is vegan, oil-free, refined sugar-free and whole foods plant based!
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course, Soup
Cuisine Italian
¾ cup dried barley 1 15.4oz can chickpeas 3 carrots 3 stalks celery 1 red onion 6 cloves garlic 2 golden potatoes ½ cup tomato puree 4 cups vegetable broth 1 cup peas 2 cups kale 1 cup mushrooms 2 tablespoons Italian seasoning 1 tablespoon nutritional yeast
Begin by thinly slicing your celery and dicing your onions. Add to a pot with a little vegetable broth and sauté. Add the minced garlic.
Slice your carrots and roughly chop your potatoes, add to the pot. Once potatoes have softened, de-stem and add the kale.
Add remaining ingredients and cook on medium for 30 minutes. Serve and enjoy!
If you are using a pressure cooker, you can simply add all ingredients at once and cook for 20 minutes on high.
Keyword high protein vegan recipe, whole wheat