I'm Crazee for Barley Mushroom Veggie Soup

Warm, comforting, and packed with hearty goodness, "I'm Crazee for Barley Mushroom Veggie Soup" is the ultimate bowl of nourishment for any season. This rustic soup combines the chewy texture of pearl barley with the earthy flavor of cremini mushrooms, while a medley of carrots, celery, and garlic adds a vibrant, wholesome base. Enhanced with fragrant dried thyme, oregano, and a hint of bay leaf, every spoonful is infused with cozy, herbal notes. Simmered to perfection in a low-sodium vegetable broth, this vegan-friendly recipe is as nutritious as it is delicious, offering a well-balanced meal in under an hour. Garnish with fresh parsley for a burst of color and freshness, and enjoy this healthy, satisfying soup that’s perfect for lunch, dinner, or meal prep.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 2 medium, peeled and diced carrots
• 2 medium, diced celery stalks
• 3 cloves, minced garlic
• 12 ounces, sliced cremini mushrooms
• 0.75 cup pearl barley
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced yellow onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the sliced mushrooms to the pot and cook for 5-7 minutes until they release their moisture and start to brown.

Step 5

Stir in the pearl barley, dried thyme, and dried oregano, ensuring the barley is well-coated in the mixture.

Step 6

Pour in the vegetable broth and add the bay leaf. Raise the heat to high and bring to a boil.

Step 7

Once boiling, reduce the heat to low and let the soup simmer for 35-40 minutes, or until the barley is tender and fully cooked.

Step 8

Season with salt and black pepper to taste, then remove the bay leaf.

Step 9

Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2739.3g)

Amount per serving	% Daily Value*
Calories	1162.7

Total Fat 32.6g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3718.4mg	0%
Total Carbohydrate 192.0g	0%
Dietary Fiber 42.3g	0%
Total Sugars 35.4g
Protein 30.7g	0%

Vitamin D 23.8IU	0%
Calcium 482.1mg	0%
Iron 9.5mg	0%
Potassium 5154.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 10.4%

Carbs: 64.9%