Easy. Delicious. Healthy Vegan Veggie Barley Soup

Heat 1 tablespoon of olive oil in a pot.

Add chopped onion and stir, cooking until softened.

Add a little water to prevent sticking and steam the onions.

Stir in sliced mushrooms and chopped carrots.

Add kale, salt, and pepper to taste, and sauté the mixture.

Add garlic powder, 2 bay leaves, and Italian parsley to the pot.

Incorporate frozen string beans and a can of chopped tomatoes into the mixture.

Pour in about 7 cups of no beef broth and rinse the can with water, adding that as well.

Add 1 cup of rinsed barley to the pot and stir.

Cover the pot and bring to a simmer, cooking for about 30 minutes.

Check the barley after 30 minutes to see if it needs more cooking time.

After 35 minutes, check the soup and add 1 cup of black beans at the end before serving.

Equipment Needed

Spice Level:

Dietary