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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Warming and rich, this hearty, vegan soup will satisfy everyone coming in from the cold! Ingredients:
1 large onion, chopped |
6 cloves garlic, minced |
6 cups vegetable broth |
3 tbsp pearl barley |
3 tbsp brown rice |
2 large carrots, peeled and diced |
1/4 cup peeled and diced butternut squash |
2 celery stalks, diced |
1/2 cup chopped green beans |
1/4 cup chopped red pepper |
1/2 cup broccoli florets |
1/2 cup cauliflower florets |
19 oz can kidney beans, rinsed and drained |
2 tsp dried basil |
1 tbsp dried oregano |
1/4 tsp cayenne pepper |
2 tsp dried parsley |
1/2 tsp dried dillweed |
Directions:
1. Cook onion in a saucepan coated with vegetable spray over medium heat for about 5 minutes or until soft.
2. Add garlic, broth, barley, rice, carrots and squash; bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes.
4. Add celery, green beans, red pepper, broccoli, cauliflower, red kidney beans, basil, oregano, cayenne, parsley and dill.
5. Simmer for 10 to 15 minutes or until vegetables and grains are tender.
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