“Campbell’s” Vegan Vegetable “Beefy” Soup

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Standard / by / January 12, 2025 / No Comments

A cozy, simple soup

Driving home from pickleball a couple of weeks ago, I told my husband Dave that as a kid I really liked canned Campbell’s vegetable soup with beef and barley. I think because a storm was rolling in and I had comfort food on my mind. Naturally, I decided to try my hand at a vegan version as soon as I walked in the door.

How it came together

I knew I had dry pearl barley in the pantry so my first consideration was the "beef." I recently replenished my soy curl supply and decided that would be perfect. Though the color isn't "beefy" I knew lots of flavors could still make it work (I opted for two "umami"-focused seasonings in the cupboard: McCormick Umami Seasoning and Maggi Seasoning. Aromatic and intensely savory, I did keep in mind that we eat with our eyes first. Bella mushrooms to the vegan "beef" rescue. Coarsely chopped with the rehydrated soy curls I had the right combo for a plant-based meat. Veggies? Simple: frozen. I hope you'll try it!

"Campbell's" Vegan Vegetable Beef Soup

  • 1 cup dry soy curls
  • 1 tablespoon McCormick Umami Seasoning (dry)
  • 6 cups water, divided
  • 6 ounces baby bella mushrooms.
  • 3 tablespoons Maggi Seasoning (liquid)
  • 2 tablespoons minced onion
  • 1 12-ounce package frozen mixed vegetables (carrots, green beans, corn, peas)
  • 1/2 cup dry pearl barley
  1. Add the dry soy curls to a small bowl. Add the dry umami seasoning and 1 cup of hot water (Tip: I keep an electric kettle on the counter near the stove to heat water for cooking). Stir and let sit for 10 minutes to rehydrate the soy curls.
  2. Spoon the rehydrated soy curls onto a large cutting board. Add the mushrooms. Chop both coarsely.
  3. Place a large stock pot or large saucepan on the stove over medium heat. Pour the liquid Maggi Seasoning into the pot. Add the minced onion, followed by the chopped soy curls and mushrooms. Heat for a couple of minutes, stirring to avoid sticking. Add the frozen vegetables, dry pearl parley, and the remaining five cups of water. Stir to combine and continue cooking until the broth just begins to boil. Cover, reduce the heat to low and cook for 20 to 30 minutes.
  4. Serve with black pepper.

NOTE: If your instinct is to add salt, taste-test first as the dry and liquid umami seasonings deliver lots of flavor.

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