Hearty Vegan Vegetable Barley Soup Recipes

INSTANT POT® VEGAN VEGETABLE AND BARLEY SOUP

Instant Pot® Vegan Vegetable and Barley Soup image

Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot®.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 quarts vegetable broth
1 cup uncooked barley
1 (14.5 ounce) can canned diced tomatoes
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 onion, chopped
1 cup frozen corn kernels
2 bay leaves
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 43.2 g, Fat 1.8 g, Fiber 9.1 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 1116.5 mg, Sugar 9.7 g

HEARTY VEGAN VEGETABLE BARLEY SOUP

Hearty Vegan Vegetable Barley Soup image

This is a rich minestrone-style totally vegan soup. I listed the veggies that I most often use, but you can really toss in any of your favorites.

Provided by Ex-Pat Mama

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 onion, chopped
2 tablespoons cooking oil
1/2 cup mixed mushrooms, chopped
1 cup carrot, chopped
2 cups zucchini, chopped
1 cup green beans, chopped
1 cup celery, chopped
1 garlic clove, minced
14 ounces kidney beans, canned
14 ounces diced tomatoes, canned
4 cups vegetable broth
1/2 cup barley, uncooked
1 tablespoon salt
1/2 teaspoon oregano
1/2 teaspoon basil

Steps:

Heat cooking oil in a large soup pot over medium high heat. Cook onion until translucent.
Add all remaining fresh and canned vegetables.
Pour broth over all and bring to a boil.
Add the barley and spices to the boiling soup.
Lower heat and simmer for 60 minutes.
Add water as needed if the soup becomes too thick.

Nutrition Facts : Calories 196.5, Fat 5.6, SaturatedFat 0.8, Sodium 1536, Carbohydrate 32, Fiber 8.6, Sugar 6.7, Protein 7.2

BARLEY VEGETABLE SOUP

Barley Vegetable Soup image

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories Lunch

Time 8h40m

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

Nutrition Facts :

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