Hearty Vegan Vegetable Barley Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a rich minestrone-style totally vegan soup. I listed the veggies that I most often use, but you can really toss in any of your favorites. Ingredients:
1 onion, chopped |
2 tablespoons cooking oil |
1/2 cup mixed mushrooms, chopped |
1 cup carrot, chopped |
2 cups zucchini, chopped |
1 cup green beans, chopped |
1 cup celery, chopped |
1 garlic clove, minced |
14 ounces kidney beans, canned |
14 ounces diced tomatoes, canned |
4 cups vegetable broth |
1/2 cup barley, uncooked |
1 tablespoon salt |
1/2 teaspoon oregano |
1/2 teaspoon basil |
Directions:
1. Heat cooking oil in a large soup pot over medium high heat. Cook onion until translucent.
2. Add all remaining fresh and canned vegetables.
3. Pour broth over all and bring to a boil.
4. Add the barley and spices to the boiling soup.
5. Lower heat and simmer for 60 minutes.
6. Add water as needed if the soup becomes too thick.
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