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Vegan Chickpea, Barley & Mushroom Soup

Serves 6-8


  • 2 tablespoons Canola oil
  • 2 cups white onion, diced
  • 1 cup carrot, 1⁄4-inch dice
  • ½ cup celery, diced (include leafy centers and tops)
  • 2 pounds button mushrooms, thin slice
  • 1 clove fresh garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 2 14-ounce cans chickpeas or garbanzos, drained and rinsed (save the liquid for vegan meringue)
  • 4 cups vegetable stock (or use low-sodium chicken stock for non-vegan version)
  • 2 cups water
  • 1 cup pearled barley
  • 1 tablespoon fresh parsley, chopped
  • salt and pepper to taste


  1. Heat oil in stock pot or Dutch oven. Add onions, celery and carrots and sauté over medium-high heat for 5 minutes. Season with salt and pepper.
  2. Add mushrooms and thyme and continue to sauté until most of the water has been purged from the mushrooms, about 8 to 10 minutes.
  3. Add garlic and sauté until fragrant, about 30 seconds.
  4. Add the drained, rinsed chickpeas to the pot, then immediately add vegetable stock and heat through. Scrape up any bits from the bottom of the pot.
  5. Add the water and barley and bring to a boil.
  6. Reduce heat cover and simmer 20 to 30 minutes, until the barley has taken up liquid and softened.

Hudson Valley Restaurant Week is back this April 8-21!