Mushroom & Barley Soup

This is the perfect hearty soup for a cold winters day. It is a vegan twist on the classic beef and barley soup. The mushrooms, barley and chickpeas make it incredibly healthy.

1 tablespoon olive oil
1 yellow onion chopped
2 garlic cloves minced
3 stalks of celery chopped
3 carrots peeled and chopped
1 8oz container of cremini mushrooms stems removed and sliced
½ cup pearl barley
5 cups vegetable broth
1 teaspoon dried thyme
1 15 oz container of chickpeas or 1.5 cups cooked*
salt & pepper to taste

View the full recipe at The Vegan And The Chef →