Vegan Hearty Beef Barley Soup

Warm up with a bowl of Vegan Hearty Beef Barley Soup, a plant-based twist on the classic comfort food that’s rich, filling, and packed with flavor. This wholesome recipe combines tender pearl barley, hearty TVP (textured vegetable protein) for a meaty texture, and an aromatic blend of vegetables like cremini mushrooms, carrots, and celery. Infused with savory soy sauce, dried herbs, and a hint of tomato paste, this soup delivers deep, satisfying flavors with every spoonful. Perfect for a chilly evening, it’s a one-pot meal that’s both easy to prepare and nourishing enough to keep you full. Serve this vegan beef barley soup with a slice of crusty bread or a side salad for a satisfying, plant-powered dinner.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 large, diced carrots
• 2 diced celery stalks
• 3 minced garlic cloves
• 2 cups, diced cremini mushrooms
• 2 tablespoons tomato paste
• 8 cups vegetable broth
• 1 cup pearl barley
• 3 tablespoons soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1 whole bay leaf
• 1 cup TVP (textured vegetable protein)
• 1 cup water
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 2

Stir in the carrots and celery, cooking for another 5 minutes until they begin to soften.

Step 3

Add the minced garlic and diced mushrooms to the pot, and cook for an additional 4 minutes, stirring occasionally.

Step 4

Mix in the tomato paste, stirring constantly to coat the vegetables for about 2 minutes.

Step 5

Pour in the vegetable broth and add the barley, soy sauce, thyme, oregano, black pepper, and bay leaf.

Step 6

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40 minutes, stirring occasionally.

Step 7

In a separate bowl, combine the TVP with 1 cup of water. Let it sit for about 5 minutes, allowing the TVP to rehydrate.

Step 8

After 40 minutes of simmering the soup, add the rehydrated TVP to the pot. Stir well to combine.

Step 9

Continue to simmer the soup uncovered for another 15 minutes, or until the barley is tender.

Step 10

Remove the bay leaf, check for seasonings, and adjust if necessary.

Step 11

Garnish with fresh parsley before serving.

Step 12

Serve hot with crusty vegan bread, if desired.

Nutrition Facts

Serving size	(3769.3g)

Amount per serving	% Daily Value*
Calories	2685.1

Total Fat 52.4g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 6787.4mg	0%
Total Carbohydrate 395.8g	0%
Dietary Fiber 101.4g	0%
Total Sugars 69.5g
Protein 177.0g	0%

Vitamin D 28IU	0%
Calcium 1077.4mg	0%
Iron 39.7mg	0%
Potassium 8301.7mg	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: 17.1%

Protein: 25.6%

Carbs: 57.3%