Vegan Mushroom Barley Soup with Chickpeas and Spinach

Name: Vegan Mushroom Barley Soup with Chickpeas and Spinach
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium onion, diced; 2 medium carrots, diced; 2-3 celery stalks, diced; 2-3 garlic cloves, peeled and minced; 8 dried shiitake mushrooms*; 1/3 cup barley**, uncooked; 1/3 cup red lentils, uncooked (optional); 2 medium Yukon Gold potatoes, peeled and cubed; 1 can chickpeas, drained and rinsed***; 4 Tbsp tomato paste; 8 cups of water or low sodium vegetable broth, plus more for sautéing vegetables; 1-2 Tbsp low sodium veggie bouillon****; Handful of fresh spinach or arugula, roughly chopped, to serve*****; 1 Tbsp cumin; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp paprika; Dash cayenne pepper

Instructions

Prep:10minCook:40min

This rich and hearty vegan mushroom barley soup with chickpeas and spinach will be a hit with your family on cold winter nights. Make this vegan mushroom soup recipe in the Instant Pot or on stovetop. Top each bowl with fresh spinach or arugula, or add them to the soup just before taking it off the heat. Plant-based, vegan, oil-free recipe.

Updated at: Mon, 18 Nov 2024 03:05:54 GMT