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vegan barley soup

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Italian
Servings 4

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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
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