Beet, Barley, Mushroom, and Kale Soup

Beet, Barley, Mushroom, and Kale Soup
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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
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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 cookbooks
Number 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.

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