Hearty Vegan Beef & Barley Soup

Hearty Vegan Beef & Barley Soup

Vegan soup: Craft this hearty vegetable barley soup with ‘beef’ bites and savory broth in under an hour. Packed with plant-based goodness and easy to make.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6

Cuisine: American

Calories: 350

Ingredients Method Video Notes

Ingredients

  

• 2 teaspoons avocado oil (divided)
• 1 cup Impossible steak bites
• 1 medium yellow onion (roughly chopped)
• 1 cup sliced carrots (thickly cut)
• 1 cup sliced celery (thickly cut)
• 4 garlic cloves (minced)
• 1 teaspoon salt (plus a pinch more, or to taste)
• 1 teaspoon marjoram (dried leaves)
• 1 teaspoon thyme (dried leaves)
• 1/2 cup red wine

Method

 

1. Heat 1 tsp avocado oil in a large soup pot over medium heat. Add vegan steak bites and cook until lightly browned, about 5 minutes.
2. Add another tsp oil, yellow onion, carrots, celery, minced garlic, and a pinch of salt. Sauté for 5 minutes until softened and fragrant.
3. Stir in dried marjoram and thyme, cooking for 30 seconds until aromatic.
4. Pour in red wine, scraping the bottom of the pot to loosen any browned bits. Cook for 3 minutes until reduced.
5. Add water, Better Than Bouillon no beef base, vegan Worcestershire sauce, tomato paste, pearled barley, and bay leaves. Stir, bring to a simmer, then cover and cook for 35 minutes until barley is tender. Add potatoes with 20 minutes left, green beans with 15 minutes left, and peas with 3-5 minutes left.
6. Once barley and potatoes are tender, turn off heat, remove bay leaves, and ladle into bowls.

Video

Notes

– For a richer broth, use a good quality vegan beef-style base.
– Don’t skip the red wine deglazing step; it adds a crucial layer of flavor.
– Adjust cooking time for vegetables based on your preferred tenderness. For bright green beans and peas, add them in the last 5-10 minutes.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

This Hearty Vegan Beef & Barley Soup relies heavily on the Maillard reaction, which is crucial for developing deep flavors. When you sear the Impossible steak bites in avocado oil, they undergo browning, creating complex flavor compounds. This step enhances the umami profile of the dish. Additionally, the layering of aromatics—onions, carrots, celery, and garlic—contributes to a rich base. Sautéing these ingredients helps release their natural sugars, which caramelize and further deepen the soup’s flavor. The red wine adds acidity and depth, balancing the richness of the soup.

Troubleshooting

• Soup is too bland: Add more salt or a splash of soy sauce to enhance the umami flavor.
• Barley is too chewy: Ensure you simmer the soup long enough to allow the barley to soften, usually around 30-40 minutes.
• Vegetables are mushy: Cut vegetables into larger pieces and add them later in the cooking process to maintain some texture.
• Soup is too thick: Add additional vegetable broth or water to reach your desired consistency.

Substitutions

• Impossible steak bites: Use any plant-based protein like tempeh or seitan for a different texture but similar heartiness.
• Avocado oil: Olive oil or coconut oil can be used, though they may impart different flavors.
• Red wine: Substitute with vegetable broth or a splash of balsamic vinegar for acidity without alcohol.
• Barley: Quinoa or brown rice can be used as gluten-free alternatives, though cooking times may vary.

Pro tips

• For a richer broth, use a good quality vegan beef-style base.
• Don’t skip the red wine deglazing step; it adds a crucial layer of flavor.
• Adjust cooking time for vegetables based on your preferred tenderness. For bright green beans and peas, add them in the last 5-10 minutes.

Enjoy this deeply satisfying vegan soup, perfect for any day you need a little extra comfort and plant-powered nourishment.

Frequently asked questions

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