Beet, Barley, Mushroom, and Kale Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 178.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 168.0 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 9.0 g
- Protein: 7.5 g
View full nutritional breakdown of Beet, Barley, Mushroom, and Kale Soup calories by ingredient
Introduction
a hybrid of recipes from Vegan with a Vengeance and the Candle Cafe cookbooks a hybrid of recipes from Vegan with a Vengeance and the Candle Cafe cookbooksNumber of Servings: 8
Ingredients
-
-1 Tablespoon olive oil
-2 cloves minced garlic
-1 onion diced
-2 stalks of diced celery
-1 chopped carrot
-2 peeled diced beets
-3/4 c barley
-2 Tbsp tamari (or up to 1/4 c, as recommended in the cookbook)
-parsley, dill, salt, pepper
-1 can (15 oz) black beans, drained and rinsed
-2 Tbsp balsamic vinegar
Directions
In large pot or dutch oven, saute onion in olive oil.
Add garlic and saute some more.
Add 8 c water and the celery and carrot
Add beets, barley, tamari, and spices
Simmer with cover on for ~30 mins
Add beans and cook another 10-15 mins
Add balsamic vinegar
Number of Servings: 8
Recipe submitted by SparkPeople user SHEEDYFANS.
Add garlic and saute some more.
Add 8 c water and the celery and carrot
Add beets, barley, tamari, and spices
Simmer with cover on for ~30 mins
Add beans and cook another 10-15 mins
Add balsamic vinegar
Number of Servings: 8
Recipe submitted by SparkPeople user SHEEDYFANS.
