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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Thick, rich and flavorful! You won't miss the beef at all! 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 |
Directions:
1. 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.
2. Meanwhile, wash and cut veggies.
3. When barley has finished, drain it in the mesh strainer, but do not rinse it.
4. Add veggies to the pot along with vegetable stock and garlic. Boil until veggies are begining to get tender (30 - 40 minutes).
5. Add tomatoes, barley, ground pepper and greens and bring to a boil.
6. When greens have wilted, removed from heat. Just before eating, stir in Bragg's liquid aminos.
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