Vegetable barley soup to warm up Meatless Monday

Categories: Meatless Monday

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​​​No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week.

This vegetable barley soup is beef-broth-free -- but the cooking sherry and barley miso add a full-bodied flavor to the plant-based recipe. It's perfect for lunch or dinner on a cold, snowy day, especially when served with crusty bread to sop up the juices.

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You will need:

1/2 cup raw hulled barley
7 cups water (more, if needed)
3-4 tablespoons olive oil
2 onions, chopped
1/4 teaspoon salt
2 large potatoes (4 small potatoes)
2 stalks celery
1 red bell pepper
2 carrots
1 cup green beans
1 large yellow squash
1 1/2 cup mushrooms
1/4 teaspoon marjoram
1/2 teaspoon thyme
2 tablespoons cooking sherry
3 tablespoons barley miso
ground black pepper to taste

1. Place the barley in a medium saucepan with three cups of water; bring to a boil, then cover and simmer for 1-1/4 to 1-1/2 hours (until the barley is tender). Drain. (You can do this step in advance.)

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2. Prepare your vegetables for the soup. First, dice the onion.

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Slice the potatoes. (We like to use red potatoes; they add a nice color to the final product.)

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Slice the celery stalks.


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1 comments
denvergunns11
denvergunns11

Delicious soup!  The prep time is worth every minute to make with fresh vegetables!  I've made it for several different groups of people, and it was a hit everytime....well, except for kiddos who don't like veges! 

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