Vegetable-Barley Soup
Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I’ve been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.
Vegetable-Barley Soup
Original recipe
Ingredients
- 4 C vegetable broth
- 3-4 C water
- 1/3 C pearled barley
- 1 zucchini, sliced then quartered
- 4 stalks celery, sliced
- 2 C mushrooms, sliced/quartered
- 3 medium carrots, sliced
- 4 large green onions, sliced
- 1/3 C light miso
- 1/3 C sherry
- 3 Tbs dried minced onion
- 2 Tbs dried chives
- 1 C fresh parsley, chopped
- 1 tsp black pepper
- 3/4 C almond milk
Directions
Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it’s too thick. Stir in the parsley. Serve and enjoy!
Information
- Category
- Other, Soups/Stews
