A Beef Barley Soup made entirely out of vegetables! Portobello mushrooms and dried split peas make this soup meatless and grain-free. This soup is a wonderfully flavorful vegan option to the classic Beef Barley soup.
You won’t believe me when I tell you this recipe for Vegan Beef Barley Soup was an entire fluke of something else I was trying to make.
But it was. A total mess up of Food and Wine’s Split Pea Soup with Portobellos.
You see, me in my brilliant thinking, thought if I added vegetable broth and stock to my split pea soup, it would make it more flavorful. Which it definitely did. However, my split pea soup did not have that beautiful green color I expected it to have.
No, instead I had this brown broth of a soup.
Brown. Not green. Two entirely different colors and not the color I was expecting. By the way, wine was not involved in the making of this soup!
Since it still smelled so wonderful, I decided to try it, thinking it would still taste like a split pea soup. Again I was proven wrong. No this did not taste anything like a split pea soup.
The flavors were more reminiscent of a Beef Barley soup, along with the coloring. A rich brown broth with carrots, celery, barley, and beef.
What?? I never added barley or beef!
It’s amazing how much Portobello mushrooms can mimic beef flavors. And the “barley” were the split peas.
A Beef Barley soup made entirely out of vegetables. By mistake.
I love it when my mistakes turn into something so much more than I originally had planned for them. Now, to make this split pea soup I’ve been craving…
As always, if you do make this Vegan Beef Barley Soup, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
This Vegan Beef Barley Soup is 100% vegetables. The “beef” is the portobello mushrooms, while the split peas are the “barley”. It even has that rich brown color that’s so reminiscent of Beef Barley soups. Gluten-free, meat-free, and grain-free.
- 1 lb. dried green split peas, soaked overnight
- 32 ounces vegetable stock (1 box)
- 32 ounces vegetable broth (1 box)
- 1 cup water
- 1 bay leaf
- 4 Tablespoons olive oil
- 2 yellow onions, diced
- 12 ounces portobello mushrooms, 1/2 inch dices
- Dash of Grill Mates Smokehouse Maple
- 3 carrots, peeled and sliced
- 3 celery ribs, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 6 Tablespoons fresh parsley, coarsely chopped
- 1 teaspoon fresh thyme
- Heat 2 Tablespoons of olive oil in a large skillet. Add in diced onion and cook for about 4 minutes.
- Add remaining 2 Tablespoons of olive oil and diced portobello mushrooms.
- Sprinkle with a dash of Grill Mates Smokehouse Maple and cook for about 5 minutes, stirring occasionally, or until mushrooms are tender. If pan becomes too dry (from mushrooms absorbing oil) add in more olive oil, 1 Tablespoon at a time.
- Remove from heat.
- In a large crockpot, add vegetable stock, broth, water and remaining ingredients, along with cooked onions and mushrooms.
- Cook on Low setting for 6 to 8 hours. Or you can cook on High setting for 1 hour, then turn down to Low setting for 4 hours.
- Serve in bowls and enjoy!
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