2bleu's Vegetable Barley Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is our vegan version of 2bleu's Beef Barley Soup (Or Chicken Barley Soup). Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. When the weather's cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. In addition to its robust flavor, it's a very good source of fiber. If you can't find barley in your grocery store, you can purchase some of excellent quality pearl barley Ingredients:
8 cups vegetable broth (or stock) |
2 garlic cloves, minced |
1 (8 ounce) can tomato sauce |
1 (14 1/2 ounce) can diced tomatoes |
1 cup pearl barley |
1 teaspoon dried parsley |
1/2 teaspoon basil |
1/4 teaspoon crushed red pepper flakes (optional) |
1 bay leaf |
3 carrots, sliced |
4 stalks celery, chopped |
1 onion, chopped into large pieces |
6 ounces fresh mushrooms, sliced |
salt and black pepper, to taste |
Directions:
1. Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
2. In a large dutch oven over medium heat, Add all ingredients except salt & black pepper. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
3. Season to taste with salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.
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