Vegetable barley soup to warm up Meatless Monday

Categories: Meatless Monday
6. Pour enough hot water from the kettle to cover all the veggies in the soup pot.

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7. Spoon the barley miso into a small, heat-proof container.

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Add a ladle-full of hot water to the miso and mix, stirring until the miso is thoroughly absorbed into the water.

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8. Add the miso to the soup, crack in some black pepper to taste, then cover and simmer for ten to fifteen minutes, until the veggies are tender.

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9. Add the drained barley and cook for another five minutes or so; the vegetables should all be tender, and the broth should be rich and savory.

Serve with fresh chopped parsley, with scallions scattered across the top of the soup -- or just as is.

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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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