Barley Tofu Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 cup Trader Joe's Organic Low Sodium Vegetable Broth 1 cup Barley, hulled, dry (1c/184g) (by HOPIEPOKIE) 4.25 cup (8 fl oz) Water, tap 1.5 cup Peas, frozen .5 oz Baby Carots (by ACICEDA) 1 tbsp Onion powder 1 tsp Garlic: granulated (Sauers's) (by NANIMAL52) 2 tbsp Trader Joe's Organic Coconut Aminos 2 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula 6 tsp The Vegetarian Express Golden Broth 0.5 tsp Celery Salt (by STACYCAIN20) 1 tsp Herbamare Original Seasoning Salt (1svg=1/4tsp) (by CAROLELEAH) 4.5 serving 365 Organic Extra Firm Tofu (by VALFRATE78) 4 tbsp Trader Joe's Organic Tomato Paste
Start by cooking your barley in 2 cups of water and 1 cup vegetable broth. Boil on high for 15 minutes then begin to add the rest of the ingredients. Slice the carrots thinly on a mandolin slicer. Cube the tofu in small pieces. Reduce heat and continue to cook for another 30 minutes.
Serving Size: Makes approximately 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOUNTAINMAMA22.
Serving Size: Makes approximately 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOUNTAINMAMA22.
Nutritional Info Amount Per Serving
- Calories: 191.7
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 949.4 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 7.1 g
- Protein: 12.3 g
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