Amie's Hearty Veggie Barley Soup |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This is my own recipe for a very satisfying and easy vegan vegetable barley soup. I don't sauté the veggies in oil or butter like many recipes call for so there is zero fat and very few calories. And, it doesn't get any easier than throwing everything in a crock pot and ending up with a filling and nutritious vegan meal or appetizer. The soup can also be prepared and then frozen in single serve containers for a quick and healthy microwave meal. Ingredients:
8 cups water |
2 1/2 tablespoons vegetable stock powder |
1 large onion, diced |
2 garlic cloves, minced |
2 cups peeled and thinly sliced carrots |
2 cups thinly sliced celery (with leaves sliced in) |
1 (8 ounce) package sliced mushrooms, sliced thinner |
1 (15 ounce) can diced tomatoes, undrained |
1 teaspoon dried parsley |
1/2 teaspoon dried thyme |
1 teaspoon whole dried oregano |
1 large bay leaf |
1/2 teaspoon finely ground sea salt |
1 cup regular pearl barley |
more salt and fresh coarse ground black pepper |
Directions:
1. Add all ingredients except pepper to large, 6 qt., crock pot and cook on high 3 to 4 hours or on low for 6 to 8 hours.
2. Before serving, add more sea salt and coarsely ground pepper to taste.
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