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–+ servings
Amanda Patel

Vegetable Soup — Mushroom Barley, Freezer-Friendly

This cozy vegetable soup features earthy mushrooms, barley, and classic vegetables in a thyme-garlic broth. A budget-friendly, freezer-friendly recipe perfect for meal prep and cold weather comfort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main, Soup
Cuisine: Comfort Food, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb mushrooms, sliced (cremini or white)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp oregano (optional)
  • 1 bay leaf
  • 1 tsp smoked paprika (optional)
  • 1 cup pearled barley, rinsed
  • 7–8 cups low-sodium vegetable stock
  • 1–1.5 tsp fine salt, to taste
  • black pepper, to taste
  • 1–2 tsp tamari or soy sauce
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley or dill

Equipment

  • 6-quart Dutch oven or heavy pot
  • cutting board
  • sharp knife
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium-high. Add sliced mushrooms and a pinch of salt. Sear until golden and concentrated. Remove to a bowl.
  2. Add onion, carrots, and celery to the pot. Sauté until glossy and lightly golden.
  3. Stir in garlic, thyme, oregano, bay leaf, and smoked paprika. Cook for 30–60 seconds until fragrant.
  4. Add rinsed barley and 7 cups of vegetable stock. Bring to a boil, then reduce to a steady simmer. Cook 30–35 minutes, stirring occasionally, until barley is tender.
  5. Return mushrooms to the pot. Season with tamari, salt, and black pepper to taste.
  6. Remove bay leaf. Stir in lemon juice and chopped herbs. Add extra stock if needed to adjust thickness.
  7. Let soup sit for 2 minutes. Ladle into bowls and serve warm.

Nutrition

Calories: 180kcalCarbohydrates: 28gProtein: 5gFat: 5gSaturated Fat: 0.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.2gSodium: 570mgPotassium: 520mgFiber: 6gSugar: 5gVitamin A: 5800IUVitamin C: 9mgCalcium: 45mgIron: 1.8mg

Notes

For gluten-free: use brown rice instead of barley and tamari instead of soy sauce. Customize with potatoes, kale, or chickpeas. Freezes well — undercook barley slightly before freezing. For a creamy variation, blend 1 cup of soup or stir in oat milk off heat. Finish with lemon, parsley or dill for brightness. Serve with crusty sourdough or chopped salad.

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