Cool weather always calls me to make a soup, stew or chowder. Somehow, making them from scratch is very comforting and satisfying. The key to create a good one is when you make your own broth. I know it is very time consuming, but making it ahead makes it easier and will save your time. You can also find vegetable broth pretty much everywhere but keep in mind to check the label, because most of them are high in sodium and other extra additives that you never heard of. Make sure to get the natural or organic or get the ones with no added salt.
This soup is hearty, flavorful, packed of vegetables, rich in fiber and protein, healthy, easy and seriously delicious! Fell free to add your personal touch to this soup - it's up to you!
BEEFLESS BARLEY SOUP
Serves: 6-10
Total Time: 2 hours
Step 1: For Broth
1 large carrot, diced
1-2 stalk celery, diced
1 medium onion, diced
1 handful of fresh flat leaf parsley without stems
1 bay leaf, whole
10-12 cups water
1/2 c. Bragg Aminos
Salt to taste
- Place all the ingredients in a large pot over a medium high heat and bring it to a boil. When it starts boiling, turn the heat down and let it cook on rolling boil for about an hour.
Step 2: For Barley
1 cup barley
3 cups water
- Wash and rinse the barley thoroughly 2-3 times
- In a small pot, cook the barley until it is soft enough to add in the soup
- Let it sit until the soup has finished cooking.
Step 3: For sautéed mixed vegetables with beefless tips
2 large carrots, diced
1 c. mushrooms, sliced
2-3 stalk of celery, diced
2 medium red potatoes, diced
1 medium onion, diced
3 cloves of garlic, chopped
1 pkg Gardein Beefless Tips, thawed and diced
2 TB Olive oil
- Sauté the onion, garlic, carrots, mushrooms, celery and potatoes in oil for 2-3 minutes, then add the beefless tips. Stir until the veggie meat sauté until becomes lightly brown. Set aside.
Step 4: Finishing One Pot of Soup
Option #1: Strain the vegetables out from the broth
Option #2: Add the mixed vegetables mixture in the big pot with the broth
- In a big pot of broth, add the cooked mixed vegetable mixture and cooked barley.
- add 1 TB of nutritional yeast
- 1 tsp Umami mushroom seasoning (optional)
- 1 tsp. dry thyme or 1-2 sprig of fresh thyme
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 cup of greens (parsley, kale, spinach, collard)
- Salt to taste or add vegetable bullion or Bragg Aminos
Let it simmer for 1-2 minutes until the greens turns wilt. Taste and adjust.
Serve with bread, rolls or garlic crostini.
Enjoy!
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