2bleu's Vegetable Barley Soup
This is our vegan version of Recipe #390745. 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 at www.nutsonline.com
Ingredients
8 serv.- vegetable broth (or stock)↗8 cups
- garlic cloves↗2
minced
- tomato sauce↗1
- diced tomatoes1
- pearl barley↗1 cup
- dried parsley↗1 teaspoon
- basil↗1⁄2 teaspoon
- crushed red pepper flakes (optional)↗1⁄4 teaspoon
(optional)
- bay leaf↗1
- carrots↗3
sliced
- celery↗4
chopped
- onion↗1
chopped into large pieces
- fresh mushrooms↗6 ounces
sliced
- salt and black pepper
to taste
Step-by-step instructions
- 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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