This nourishing bowl of vegan bean barley soup, with white beans, barley, celery, carrots and mushrooms, has everything you need in a delicious bowl.
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This nourishing bowl of vegan bean and barley soup, with white beans, barley, celery, carrots and mushrooms, has everything you need in a delicious bowl.

This creamy vegan bean and barley soup is brimming with deliciousness and oodles of good health.

White beans, barley, mushrooms, carrots and celery swim in a silky, garlicky, herby sauce. The result is a soup full of healthful goodness, and one you will want to eat and make again and again.

Why you will love this recipe

Textures and flavors: The vegetables, beans and barley add chunky texture to every mouthful, all of it cradled by the velvety sauce. The garlic, herbs and veggies bring tons of flavor.
Easy recipe. The bean and barley soup is so easy to make, but everyone who eats it will think you simmered it on the stove for hours because it has so much yum!

Vegan, gluten-free recipe. See section on special diets below to tweak the soup to soy-free, nut-free, oil-free palates.

Ingredients

Dried white beans. Use cannellini, great northern, small lima beans or navy beans. I recommend starting out with dried beans in this recipe because cooking the beans beforehand with the barley reduces cooking time.

Hulled barley. You can also use pearl barley, if that's what you have.

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