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Vegan Barley Soup

Vegan Barley Soup Recipe

Thick, rich and flavorful! You won't miss the beef at all!
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Prep Time 20 mins
Cook Time 1 hr
Cuisine Vegan
Calories 128.9 kcal

Ingredients
  

  • 6 tablespoons fine barley, uncooked
  • 6 cups vegan vegetable stock
  • 8 garlic cloves, crushed
  • 1 large onion, sliced
  • 1 large carrot, scrubbed and sliced into rounds
  • 1 medium parsnip, scraped and cut into rounds
  • 1 large yellow potato, chopped
  • 1 (32 ounce) can of organic tomatoes with juice (crushed or diced)
  • fresh ground pepper, to taste
  • 1 head mustard greens (or cress, whatever) or 1 head kale, roughly chopped (or cress, whatever)
  • 4 tablespoons Braggs liquid aminos

Instructions
 

  • Rinse barley breifly in a fine mesh strainer and throw the barley in a pot. Cover it with 3 to 4 cups of water and boil.
  • Meanwhile, wash and cut veggies.
  • When barley has finished, drain it in the mesh strainer, but do not rinse it.
  • Add veggies to the pot along with vegetable stock and garlic. Boil until veggies are begining to get tender (30 - 40 minutes).
  • Add tomatoes, barley, ground pepper and greens and bring to a boil.
  • When greens have wilted, removed from heat. Just before eating, stir in Bragg's liquid aminos.

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Nutrition

Serving: 265gCalories: 128.9kcalCarbohydrates: 28.8gProtein: 4.3gFat: 0.6gSaturated Fat: 0.1gSodium: 237.4mgFiber: 5.8gSugar: 6.1g
Keyword < 4 Hours, Vegan, Vegetable
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