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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.8
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 978.6 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 5.7 g
  • Protein: 3.9 g

View full nutritional breakdown of Vegan No-Beef Barley Soup calories by ingredient
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Vegan No-Beef Barley Soup

Submitted by: HEALTHGRRL

Introduction

A vegan version of beef barley soup. Loaded with vegetables, no added fat and that comforting flavor I remember from winter lunches at home! A vegan version of beef barley soup. Loaded with vegetables, no added fat and that comforting flavor I remember from winter lunches at home!
Number of Servings: 8

Ingredients

    - 1 large onions, diced
    - 5 large carrots, diced
    - 6 large stalks celery, diced
    - 1 large red pepper, diced
    - 1 large yellow pepper, diced
    - 2 large tomatoes, diced
    - 1/2 cup barley
    - 3 T tamari
    - 1-1/2 tsp dried sage
    - 3/4 tsp dried thyme
    - 3/4 tsp dried fennel seed
    - 1/2 tsp dried rosemary
    - 1-1/2 tsp onion powder
    - 1/2 tsp garlic powder
    - 1/4 tsp cayenne pepper
    - 1/4 to 1/2 tsp black pepper, to taste
    - 1/4 to 1 tsp salt, to taste
    - 1 veggie or "no beef" bouillon cube (optional)
    - 10 cups water

Directions

1) Add chopped vegetables (should be about 11 cups), seasonings and water to pot and bring to boil.
2) Cover, reduce heat and allow to simmer for 45 mintues.
3) Add barley, cover and allow to simmer for another 20-30 minutes until barley is cooked.

Notes:
- The addition of fennel seed is a trick I learned from a vegan friend of mine - it seems strange, but does add depth to soup.
- This soup tastes better the next day (or even after 4 hours of resting), really giving the flavors a chance to meld.
- The soup keeps well in the fridge and freezer.
- For variation, add a beans or lentils in place of or in addition to the barley.

Serving Size: Makes 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user HEALTHGRRL.






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