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Slow Cooker Mushroom Barley Soup (Vegan) – vegetarian recipe
Stav Kogan

Slow Cooker Mushroom Barley Soup (Vegan)

This Slow Cooker Mushroom Barley Soup is the ultimate 'set it and forget it' meal. Packed with earthy mushrooms, wholesome barley, and a medley of vegetables, this completely vegan dish is a deeply flavorful and satisfying hug in a bowl.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 serving
Calories: 135
Ingredients Method Nutrition

Ingredients
  

  • 8 ounces (225 g / 7.9 oz) fresh portobello mushrooms, cut into thirds and sliced
  • 8 ounces (225 g / 7.9 oz) fresh button or cremini mushrooms, sliced
  • 1 14.5-ounce / 411 g (14.5 oz) can diced tomatoes, undrained
  • 1 cup (120 g / 4.2 oz) sliced carrots (about 2 medium)
  • 1 cup (150 g / 5.3 oz) chopped onion (about 1 large)
  • 1/2 cup (100 g / 3.5 oz) pearl barley, rinsed
  • 2 tablespoons (30 ml / 1 fl oz) tomato paste
  • 1 tablespoon (15 ml / 0.5 fl oz) balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon (5 ml / 0.2 fl oz) dried marjoram, crushed
  • 1/2 teaspoon (2.5 ml / 0.1 fl oz) salt
  • 1/2 teaspoon (2.5 ml / 0.1 fl oz) paprika
  • 42 ounces (1.25 L) vegetable broth (3 14-ounce cans)
  • For Garnish (Optional)
  • Vegan Parmesan-style cheese, shredded
  • Fresh Italian (flat-leaf) parsley, snipped
  • For a deeper flavor, sauté the onions, garlic, and mushrooms in a skillet with a touch of olive oil for 5-7 minutes until softened and lightly browned before adding them to the slow cooker.
  • Feel free to use any combination of your favorite mushrooms. Cremini, shiitake, or oyster mushrooms would all be delicious additions and add more complex flavor.
  • To boost the umami flavor, add 1 tablespoon (15 ml / 0.5 fl oz) of soy sauce or tamari along with the vegetable broth.
  • This soup freezes beautifully. Allow it to cool completely, then store it in airtight containers in the freezer for up to 3 months. The barley will absorb more liquid upon reheating, so you may need to add a splash of broth.

Method
 

  1. In the basin of a 4- to 5-quart slow cooker, combine the portobello mushrooms, button mushrooms, undrained diced tomatoes, carrots, onion, barley, tomato paste, balsamic vinegar, garlic, marjoram, salt, and paprika.
  2. Pour the vegetable broth over the mixture and stir to combine.
  3. Cover the slow cooker and cook on the low-heat setting for 8 to 10 hours or on the high-heat setting for 4 to 5 hours, until the barley and vegetables are tender.
  4. Ladle the soup into bowls.
  5. Garnish each serving with a sprinkle of vegan Parmesan-style cheese and/or fresh parsley, if desired.

Nutrition

Calories: 135kcalCarbohydrates: 28gProtein: 6gFat: 1g

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