beefless barley soup

beefless barley soup

yield: serves 8

Tender pieces of beefless tips, earthy chantarelle mushrooms, and barley add body to a delicate herbal broth you can make ahead and enjoy for days. Serve with glasses of beer or Zinfandel for a warming autumn supper.

beefless barley soup

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  • 1 tblspolive oil
  • 1 cupcelery diced
  • 1 cupcarrot small, peeled and diced
  • 2 cupsonion medium, diced
  • 1 cupparsnips, peeled and diced
  • 2 cupscremini mushrooms, diced
  • 2 cupsleeks, white and some green
  • 2 clovesgarlic, minced
  • 10 cupsvegetable broth
  • 1 cupred wine
  • 1 tblspvegan worcestershire
  • 1 28oz candiced tomato
  • 1 tblspthyme, fresh
  • 1 tblsporegano, dried
  • 1bay leaf
  • 1 tspsalt
  • 1/2 tsp pepper
  • 1 cupbarley pearl
  • 1 tblspbalsamic vinegar
  • to tastesalt & pepper
  • 2 tblspcanola oil
  • 1 pkggardein beefless tips, halved
  • 3 tblspparsley

beefless barley soup


Heat oil in a large thick bottomed pot. Add the celery, carrot, onion, parsnips, mushrooms, leeks and garlic. Allow dish to sweat until carrots are softened and onions are translucent, approximately 5 minutes.

Add the vegetable broth, red wine, worcestershire, tomatoes, thyme, oregano, bay leaf, salt, pepper and barley. Bring the soup to a low simmer covered, for 30- 45 minutes until the barley is tender. Add the balsamic vinegar to soup and add more salt and pepper to taste if needed.

Heat a non-stick pan over medium-high heat, add canola oil and caramelize the gardein beefless tips well on all sides.

Garnish the soup with caramelized beefless tips and parsley.