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Sweet & Savory Vegetarian/Vegan Soup

Sweet & Savory Vegetarian/Vegan Soup Recipe

This one-pot recipe was made for the Ready, Set, Cook: Lucky #13 Cooking Contest utilizing 5 ingredients from the special list including "fresh baby carrots, frozen spinach, soy sauce, canned pineapple chunks and canned chickpeas." This soup is a delicious vegetable soup with a clear broth with a sweet and savory flavor. Note: This recipe has been corrected.
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Prep Time 15 mins
Cook Time 1 hr 11 mins
Course Soup
Cuisine Vegetarian/Vegan
Calories 249.7 kcal

Ingredients
  

  • 2 tablespoons cooking oil
  • 2 cups sweet onions (sliced)
  • 1/2 cup barley
  • 42 ounces vegetable broth (organic)
  • 1 cup baby carrots (fresh and chopped)
  • 5 ounces frozen spinach
  • 15 1/2 ounces chickpeas
  • 8 1/4 ounces pineapple chunks (and juice)
  • 1 teaspoon sesame oil (to taste)
  • 1 tablespoon soy sauce (to taste)
  • 1 dash pepper (to taste)

Instructions
 

  • In a large dutch oven (5-quarts) on medium heat add cooking oil and butter.
  • When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes.
  • Add barley and cook for 1 minute more (stir frequently, do not let the barley burn).
  • Add vegetable broth to dutch oven, then carrots, spinach and chickpeas.
  • Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender.
  • Uncover dutch oven.
  • Add pineapple and juice to the soup.
  • Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.
  • Serve and enjoy!

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Nutrition

Serving: 434gCalories: 249.7kcalCarbohydrates: 42gProtein: 7.7gFat: 6.7gSaturated Fat: 0.9gSodium: 426.9mgFiber: 8.5gSugar: 9.2g
Keyword < 4 Hours, Healthy, Low Cholesterol, Low Protein, Savory
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