VEGAN BARLEY SOUP RECIPES

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VEGETABLE BARLEY SOUP (VEGAN) | FROM THE COMFORT OF MY BOWL



Vegetable Barley Soup (Vegan) | From The Comfort Of My Bowl image

This vegan barley soup is hearty, nutritious and incredibly tasty. It’s easy to make and is a great fall or winter meal.

Provided by Jhanelle Golding

Categories     Appetizer    Dinner    Side Dish    Soup

Total Time 38 minutes

Prep Time 10 minutes

Cook Time 28 minutes

Yield 4

Number Of Ingredients 14

2 cups cooked barley (See Notes)
1 tbsp olive oil (optional - See notes)
1 small onion
1 medium carrot
1 stalk celery
1 tbsp tomato paste (or 1 large tomato, chopped)
2 cloves garlic
4 cups vegetable broth
1 tsp brown miso (or 2 tsp white miso)
handful fresh parsley
1 tsp thyme
2 bay leaves
red pepper flakes (optional, or cayenne or fresh chili pepper)
Salt and pepper (to taste)

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



Vegetarian Barley-Vegetable Soup Recipe - Food.com image

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

1/4 cup butter
2 medium onions, peeled and chopped
2 carrots, diced
2 stalks celery, sliced 1/4-inch thick
2 quarts water
1 lb tomatoes, chopped
2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 cup pearl barley
2 cups frozen green beans
2 tablespoons chopped fresh dill weed

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
vegetable barley soup (vegan) | from the comfort of my bowl image
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