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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 123.6
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 249.2 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Vegan Barley and Vegetable Soup calories by ingredient
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Vegan Barley and Vegetable Soup

Submitted by: KATJWINTER

Introduction

This recipe is for a pretty big pot of soup. You would probably want to halve it.
Also if you want more protein you can sub half the barley for some more beans (I think Kidney Beans would be tasty in this) or just add them in.
This recipe is for a pretty big pot of soup. You would probably want to halve it.
Also if you want more protein you can sub half the barley for some more beans (I think Kidney Beans would be tasty in this) or just add them in.

Number of Servings: 20

Ingredients

    Mirepoix:
    2 Cups Carrots
    2 Cups Celery
    3 Cups Onion
    (all sliced/diced)
    1 tsp Earth Balance or other vegan butter
    pinch of salt and pepper

    Other veggies:
    1 Cup Red/Green Bell Peppers (I like 1/2 cup each)
    1 Cup Mushrooms
    (all sliced/diced)
    1 Can Diced Tomatoes, plus the juices in the can
    (or you can sub in a bit of tomato sauce instead of the juice in the can if you prefer)

    1 Can Great Northern Beans
    2 Cups Pearl Barley, dry

    Roughly 16 cups of water/vegetable broth.
    (I use 16 cups of water but only 4 vegetable boullion cubes, ie enough for 8 cups of water as otherwise I feel it overwhelms the flavors of the fresh veggies)
    You can also adjust this amount depending on how thick or soupy you prefer your soup, but keep in mind that this could change the servings calculation.

    1 tsp Salt, or to taste

Directions

Makes roughly 20 servings of about 1 or 1.5 cups each (it's hard to be exact as it all varies depending on how much water you use and how much gets boiled away, etc).

First dice and slice all of your vegetables if you have not already.

Heat the tsp of Earth Balance in a soup pot over medium heat. Add the onions, celery and carrots. Saute for about 5 minutes or until they smell really good (scientific, I know).

Add the red and/or green pepper. Saute a few more minutes. Add the mushrooms, tomatoes, broth and barley.

I usually only add about 16 cups of the broth, reserving about 4 cups because I am always worried about it being too thin. You can even start by adding 12 and reserving 8 if that's your thing.

Anyway, bring the whole thing to a boil and let simmer about 15 minutes. Add the beans. Let simmer another 15 minutes or until the barley is soft. You can usually tell the barley is ready because before it's ready it will sit at the bottom (you'll want to stir occasionally) while the veggies all float at the top.

When the barley is ready, it will all float up to the top.

Serve, freeze, give some away to friends, enjoy.
I like it with cornbread :)

Number of Servings: 20

Recipe submitted by SparkPeople user KATJWINTER.






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