VEGETABLE BARLEY SOUP (VEGAN) | FROM THE COMFORT OF MY BOWL
Steps:
- Heat the oil in a large soup pot on low heat.
- Add the chopped onion, carrot and celery. Lightly season with salt and pepper. You can add more seasoning at the end. Cook for 3 minutes or until the onions are translucent.
- Add the garlic and tomato or tomato paste. Cook for an additional minute.
- Stir in the vegetable broth and miso. Add the fresh parsley, thyme, bay leaves and red pepper flakes.
- Cover and increase the heat to quickly bring to a boil then lower the heat once more to a slow simmer for 15 minutes.
- Stir in the cooked barley. Add more water if needed. Continue cooking for an additional 5 minutes.
- Taste and adjust the seasonings to your liking. Remove any thyme stems and bay leaves.
- Remove from heat and serve.
Nutrition Facts : Calories 163 kcal, CarbohydrateContent 30 g, ProteinContent 3 g, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 1049 mg, FiberContent 4 g, SugarContent 4 g, ServingSize 1 serving
VEGETARIAN BARLEY-VEGETABLE SOUP RECIPE - FOOD.COM
Make and share this Vegetarian Barley-Vegetable Soup recipe from Food.com.
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, melt butter over medium-high heat.
- Add onion, carrot and celery and saute until softened.
- Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
- Stir in barley.
- Lower heat and cover.
- Gently simmer for 1-1/2 hours or until barley is tender.
- Stir in frozen green beans during the last 10 minutes of cooking.
- Remove from heat and stir in dill weed.
- Serve warm.
Nutrition Facts : Calories 178.2, FatContent 6.3, SaturatedFatContent 3.8, CholesterolContent 15.2, SodiumContent 664.4, CarbohydrateContent 28.3, FiberContent 6.8, SugarContent 4.2, ProteinContent 4.1
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VEGETABLE BARLEY SOUP (VEGAN) | FROM THE COMFORT OF MY BOWL
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