Vegan Bean and Barley Soup

5 from 8 votes

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

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 179kcal

½ cup dried white beans (cannellini beans, great northern beans, navy beans or small lima beans will all work)
½ cup hulled barley (can use pearl barley)
1 teaspoon extra virgin olive oil
1 large onion (finely chopped)
6 cloves garlic (minced)
1 large carrot (finely chopped)
3 celery ribs (finely chopped)
1 teaspoon dried rosemary
1 teaspoon dried oregano
8 oz cremini mushrooms or button mushrooms (cremini mushrooms, button mushrooms or wild mushrooms are all fine. Chop the mushrooms).
2 bay leaves
2-3 cups mushroom stock (or vegetable stock or cooking liquid from the beans and barley or water)
¼ cup raw cashews
2 tablespoons soy sauce (or liquid aminos or tamari)
Salt and ground black pepper to taste
2 tablespoons parsley (chopped)

Place beans and barley in a pressure cooker, Instant Pot liner or saucepan. Cover with at least two inches water and cook until the beans and barley are tender. Set aside. (See recipe notes below on more instructions on cooking the beans and barley).
Blend the cashews with ½ cup water and set aside.
Place the onions and garlic in a large pot or Dutch oven with olive oil. Turn heat to medium, add a pinch of ground black pepper and salt.
Stir in the celery and carrots. Saute for a couple of minutes. Add the dried oregano and rosemary to the pot and mix. Stir in the mushrooms and bay leaves.
Add the beans and barley with cashew cream and any cooking water and mushroom stock or vegetable stock -- you want a total of three cups of liquid in the soup, but if you prefer the soup thicker, use less liquid. You can always add more later.
Bring the soup to a boil and let it simmer five minutes over medium heat. Stir in the soy sauce or liquid aminos.
Add the parsley, check seasoning and add more salt and pepper if needed. Return the bean and barley soup to a boil, and turn off heat. Serve the soup hot.

Tips for cooking the beans and barley:

Instant pot: Cook the beans and barley in the Instant Pot for 30 minutes on high pressure.
Stovetop pressure cooker: Cook at pressure for 30 minutes or in a pressure cooker that "whistles" for six whistles.
Stovetop: Bring the beans and barley to a boil, lower heat, cover, and simmer an hour or until the beans and barley are tender. Add more water if needed during cooking.