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Barley and Veggie Soup

Yield8 Servings

A steaming bowlful of this wholesome, old-fashioned soup is always welcome. The addition of tofu, optional in this recipe, will pump up the amount of protein in each serving.

Barley and Veggie Soup

 2 tablespoons vegetable oil
 2 medium-sized onions, sliced
 5 medium-sized carrots, cut into chunks
 2 cups chopped celery with leaves
 6 large fresh mushrooms, sliced
 3 quarts low sodium vegetable broth
 ¼ cup uncooked brown rice
 ½ cup uncooked barley, rinsed
 ½ cup chopped fresh parsley
 ½ teaspoon crumbled dry marjoram
 1 teaspoon salt, or to taste
 1 pound firm tofu, cubed (optional)
 1 teaspoon red pepper flakes, (optional)

Sauté vegetables in vegetable oil or vegan butter until lightly browned.


Add 3 quarts of vegetable broth and remaining ingredients. Bring to a boil, then reduce heat to low.


Simmer partially covered for 1 or more hours. Add water if needed.

Nutrition Facts

Servings 8